Kitchen Sink Cookies -

Kitchen Sink Cookies

A deliciously simple cookie using everyday ingredients and extra add-ins you probably already have.

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Course: Dessert

Cuisine: American

Keyword: chocolate chip, chocolate chip cookies

Prep Time: 25

Cook Time: 20

Servings: people

Calories: 540kcal

Line two baking sheets with parchment paper or silicone baking mats.
Mix dry ingredients together: 2 cups flour, 1/4 teaspoon baking powder, 3/4 teaspoon baking soda, 1/4 teaspoon salt.
Using a stand mixer fit with the paddle attachment, or a hand mixer, cream together the 1/2 cup butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar.
Mix in the egg for about 30 seconds. Mix in the 1 teaspoon vanilla and 2 tablespoons of milk.
Slowly add the dry ingredients to the wet ingredients. I like to do this in three batches to prevent flour from flying all over.
Scoop out roughly a golf ball size of dough and place onto baking sheet. I used an ice cream scoop and got about 9 cookies. You can make them smaller if you like.
Put the sheets of dough in the fridge and let them chill for 20 minutes while you clean up. Preheat the oven to 350 F.
Bake the cookies one sheet at a time, on the middle rack, for 18 minutes.
Once done, remove the cookies from the oven and let them rest for 5 minutes. The cookies will be very soft in the middle and look slightly underdone. Don't worry, they will finish cooking from the residual heat. Let them cool down all the way before eating. Or, enjoy an ooey-gooey one, if that's your thing.

For freshest results, store cookies in an airtight container in the fridge for 7 days. Cookies can sit out on the counter, but should still be in an airtight container to prevent them from drying out.
Cookies freeze very well. Store in an airtight, freezer safe container in the freezer for up to 3 months.
You can also freeze the cookie dough. I recommend scooping them into individual dough balls and freezing them on a tray. Once they are frozen, transfer them to a freezer safe container and freeze for up to 3 months. To bake them, remove however many you want and bake at 350 F for a few more minutes than normal. They should be golden on the edges and soft in the middle.