“CEovoekriyeths ing but the Kitchen Sink” I T’S time for the grand finale. There’s
something intangible about the holiday
spirit captured in the first bite of a warm
cookie. Maybe it’s the aroma of melting
butter and sugar lingering from the oven, or the little
scraps of cookie dough quietly nibbled when nobody’s
watching. For others, it’s the buzzing moments in the
kitchen with family and friends, or the joy of giving
cookies as a gift.
Regardless of what it is, these crowd-pleasing kitchen
sink cookies have something for everyone. A quality
bar of chocolate chopped into chunks is always a hit,
but you don’t have to stop there! Add plain potato chips
or pretzels for a sweet and salty combo. Or try white
chocolate and macadamias with dried cranberries for a
more sophisticated cookie. Love pecan pie? Use chocolate
with pecans and toffee bites. For extra decadence, serve
straight out of the oven with a scoop of vanilla ice cream
before the curtain closes on the evening. Don’t forget to
save some for Santa!
“EVERYTHING BUT THE KITCHEN SINK” COOKIES RECIPE
TOPPINGS
1 cup chocolate chips or chunks, or one bar of
chocolate, chopped
1-2 cups other toppings
Sweet: white chocolate chips, sweet candy
Salty: potato chips, pretzels
Nuts: pecans, walnuts, macadamias
Candy: M&Ms, peanut butter pieces
S’mores: graham crackers, mini marshmallows,
mini chocolate chips
Flaky sea salt for topping (optional)
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WET INGREDIENTS
1 cup (2 sticks) softened unsalted butter
1 cup dark brown sugar
1/2 cup granulated sugar
1 tsp vanilla extract
2 large eggs, room temperature
DRY INGREDIENTS
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp instant coffee granules
1/2 tsp salt
PREPARATION
Combine dry ingredients in a bowl and stir gently to distribute.
Combine softened butter, sugars and vanilla in another bowl, beating with a hand mixer until homogeneous,
scraping dough off the edges as needed. Mix until the batter is 2-3 shades lighter, about 2-3 minutes. Add the eggs,
mixing into the dough one at a time until combined. Add the dry ingredients to the wet ingredients in three parts.
Start the mixer on lowest power, increasing speed until the ingredients combine and the dough thickens. Fold in the
toppings using a spatula.
Scoop dough into scoops roughly the size of a golf ball. Place onto a baking sheet lined with parchment paper.
Cover, and refrigerate for at least 3-6 hours and up to 48 hours.
To bake, preheat the oven to 350 F. Place dough onto a sheet with 2 inches of space between each ball.
Bake for 10-13 minutes, or until the edges are golden brown.
Let cookies rest on the sheet for 5 minutes before transferring to a cooling rack. Add a small pinch of
flaky sea salt. For best results, let cool for an additional 10-20 minutes, or serve hot with a scoop of
good vanilla ice cream.
savor
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WBM