Chocolate chip cookies reach new heights of indulgence with the addition of a common pantry staple: crisps. This kitchen sink cookie recipe combines caramel, chocolate, pretzels, and crushed crisps for a salty-sweet flavor explosion.
Reporter Vita Molyneux, who developed the recipe, explains her philosophy: “The old phrase ‘less is more’ has never been a favourite of mine. I prefer the ‘more is more’ mentality across most things in my life – but especially when it comes to food.” She notes that her partner, a more traditional eater, is often baffled by her habit of adding extra ingredients to every dish.
Kitchen Sink Cookies: Everything but the Kitchen Sink
These cookies are called kitchen sink cookies because they contain a wide variety of mix-ins. The basic dough is simple to customise, and this version calls for caramel bits, milk chocolate chips, crushed pretzels, and crushed ready salted crisps. Molyneux suggests that cooks can also add nuts, M&Ms, coffee, or any other favourite ingredients.
The combination of salty and sweet makes these cookies a perfect treat, and the recipe yields a large batch, making them ideal for sharing. “They’re super indulgent, super easy and absolutely delicious,” Molyneux says.
Ingredients for the Ultimate Chocolate Chip Cookie
To make these cookies, you will need: two cups of flour, one teaspoon baking soda, half a teaspoon of salt, one cup softened unsalted butter, three-quarters of a cup of light brown sugar, half a cup of white sugar, one large egg, two teaspoons vanilla extract, one and a half cups of milk chocolate chips, one cup of caramel bits, one cup of crushed ready salted crisps, and half a cup of crushed pretzels.
Simple Method for Bakery-Quality Results
Preheat the oven to 180°C and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, salt, and baking soda. In a separate bowl, cream the butter and both sugars with an electric mixer until light and fluffy. Add the egg and vanilla extract and mix until combined. Gradually add the dry ingredients, mixing on low until just combined. Fold in the chocolate chips, caramel bits, crisps, and pretzels.
Shape the dough into golf-ball-sized balls and place them on the prepared baking sheets, leaving a few inches between each to allow for spreading. Bake for 10–12 minutes until the edges are crispy. Let the cookies sit on the tray for five minutes, then transfer to a wire rack to cool completely.
This recipe offers a creative twist on classic chocolate chip cookies, proving that sometimes more really is more.
