Kitchen Sink Chocolate Chunk Cookies
Get ready to indulge in the ultimate sweet-and-salty treat with these Kitchen Sink Chocolate Chunk Cookies! Packed with irresistible mix-ins like gooey semi-sweet chocolate chunks, crunchy pretzels, buttery toffee bits, and your favorite chopped nuts, these cookies deliver a flavor explosion in every bite. A pinch of flaky sea salt on top adds the perfect touch of sophistication, making these cookies both comforting and gourmet. With a quick prep time of just 20 minutes, these cookies are easy to whip up and perfect for satisfying even the most intense cravings. Ideal for sharing, gifting, or keeping all to yourself, this versatile recipe is a must-try for anyone who loves a chewy, decadent cookie loaded with texture and flavor.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1.5 teaspoons pure vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon kosher salt
- 1.5 cups semi-sweet chocolate chunks
- 1 cup crushed pretzels
- 0.75 cup toffee bits
- 0.5 cup chopped nuts (e.g., walnuts or pecans)
- 0.5 teaspoon flaky sea salt (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, and kosher salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Using a spatula, gently fold in the chocolate chunks, pretzels, toffee bits, and chopped nuts until evenly distributed.
Scoop 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them about 2 inches apart. Lightly press down on each cookie with the back of a spoon to flatten slightly.
Sprinkle a pinch of flaky sea salt on top of each cookie, if desired, for added flavor contrast.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies warm or store them in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 226 mg | 10% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 22.2 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 106 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
