These Kitchen sink cookies have everything you crave for in a cookie plus more!! They are soft, chewy, sweet, salty and loaded with your favorite mix ins like chocolate chips, M&M’s, nuts, raisins, coconut, marshmallows and more! Bonus they are eggless! Bet you can’t eat just one!!
Preheat the oven to 350F and line a cookie sheet or baking tray with parchment paper and keep aside.
In a clean dry bowl, add the dry ingredients like flour, baking soda and salt. Mix and keep aside.
Assemble all your mix-ins and keep them ready.
To make the cookie dough:
In the stand mixer bowl, add the brown, granulated sugar and cold room temperature butter and whisk until well combined and creamy.
Make the egg replacement by whisking together oil+water+baking powder until well combined. Add it along with vanilla to the dough and mix until combined.
Now add the dry flour mixture to the wet mixture and mix well to form a soft dough.
Stir in all the mix-ins reserving ¼ cup or more for pressing on top of the cookie.
To bake the cookies:
Using a cookie scoop, place a scoop (2 tbsp) of the dough on the parchment lined tray. Keep enough space between the two cookies to allow them to spread.
Flatten the dough slightly using spatula or fingers and place some additional mix-in on top.
Sprinkle some Maldron sea salt flakes and bake for 8 (softer)- 10 (for lil crunchier) mins.
Two tricks which are completely optional but recommended – Once the cookies are out of the oven tap (or bang) the cookie sheet three times on flat surface or countertop to help create that crinkled effect. Also this is the time while the cookie is warm to shape them using your (flat) spatula to get those perfect round cookies.
Allow the cookies to cool on baking tray for 5 mins and then transfer to cooling rack. The cookies will look golden brown from the sides and bottom but under cooked from the center. Don’t worry as they will cook further on the baking tray and as they cool. Continue making the remaining cookies in similar manner.
To store the cookies:
Allow them to cool completely on the cooling rack and then store them in airtight container at room temperature. They are good for up-to a week.
To store the cookie dough:
You can freeze this dough if you don’t want to bake all the cookies at once. Make round balls (this way you already have them portioned and ready to bake when needed) and freeze them on the baking tray. Once frozen transfer to freezer safe bags and keep until ready to use. When you want to make cookies, thaw them or directly bake them. The baking time may vary (increase by minute or two) if you are baking with frozen dough.
Mix-ins options: You can use what ever you prefer and the proportion you like. There is no right or wrong here. Few ideas are
Chocolate & Candies – Any type of chips or chunks like chocolate, white chocolate, butterscotch, peanut butter. Halloween candies chopped into bite size pieces, M&M's, caramel candy, toffee bits or marshmallows.
Nuts – walnuts, pecans, cashews, almonds
Dry fruits – dried cranberry or raisin or any other of your choice.
Coconut – I’ve used sweetened shredded coconut but coconut chips would be nice as well.
Salty stuff – like pretzels or wafers, just crush them slightly to bite size pieces. Some Maldron sea salt to sprinkle on top.
Others – rice crispies Or oats make a great addition too.
Tips for best Kitchen Sink Cookies:
Make the cookie dough with cool room temperature butter. Which means that the butter is still cold to touch but soft enough to make an indentation when you press with finger.
Use combination of brown and white sugar with more brown sugar that white for that caramel flavor and chewiness in cookies.
Do not over bake. The cookies may feel undercooked and that is ok. They cook as they cool so pull them out while the centre still looks undercooked. That way you get those delicious cookies with crispy edges and soft centre.
Add a combination of mix-ins from each group to get the best flavors and texture.
Once the cookies are out of the oven tap (or bang) the cookie sheet three times on flat surface or countertop to help create that crinkled effect.
For perfect round cookies, shape them using your (flat) spatula while they are warm.