When you can’t decide what type of cookie to bake, make kitchen sink cookies! With a combination of sweet, salty, chocolate, and toffee, there is a little bit of everything in each bite!
Preheat the oven to 350° F and line two baking sheets with parchment paper.
In a medium bowl, add the flour, baking soda, and salt and whisk together.
2 ½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt
In a large mixing bowl, add the softened butter, and both sugars and cream together on medium high speed for about 2 minutes until fluffy. (you can also use the bowl of a stand mixer fitted with the paddle attachment).
1 cup butter, 1 cup brown sugar, 1 cup granulated sugar
Add in the eggs and vanilla extract and blend on medium speed to combine, scraping down the sides of the bowl a few times
2 large eggs, 1 teaspoon vanilla extract
Add the dry ingredients to the wet ingredients in batches of ½ cup, mixing until just barely combined.
Add in the toffee bits, chopped pretzels, and both chocolate chips and gently stir to mix them in.
1 cup toffee bits, 1 cup mini pretzel twists, ½ cup semi-sweet chocolate chips, ½ cup milk chocolate chips
Scoop out 3-tablespoon sized portions and place them at least 3” apart on the parchment lined baking sheet.
Bake for 12 minutes or until the edges are lightly golden.
Remove from the oven and gently tap the baking sheet on the counter to sink the centers of the cookies. (you can use a large round cookie cutter around the edges of the cookies to shape them back into perfectly round circles if you'd like).
Return the baking sheets to the oven and bake the cookies for another 3 minutes, or until golden brown.
Allow the cookies to cool for 4-5 minutes on the baking tray before transferring to a wire wrack to cool completely.
Sprinkle them with flakey sea salt if desired.
Notes
Store any leftover cookies in an airtight container at room temperature for up to 4-5 days. Use all brown sugar is desired. (light or dark brown sugar)Although I like using a combination of chocolate chips, you can use all semi-sweet chocolate chips or milk chocolate chips. Add ½ cup of butterscotch chips, white chocolate chips or peanut butter chips in place of some of the chocolate chips.Make sure to measure the flour by spooning the flour into a measuring cup and leveling it off with the back of a butter knife. Adding too much flour will result in more crumbly, dry cookies. Let the butter and eggs sit on the counter for about 30 minutes to reach room temperature.