Martha Stewart Kitchen Sink Cookies Recipe
This Martha Stewart Kitchen Sink Cookies Recipe is a fantastic choice. It features a chewy dough and every mix-in you can imagine.
Ingredients
- A large baking sheet for the heavy dough balls.
- A medium bowl for the dry flour and soda.
- A large electric mixer for the creamy butter.
- Measuring cups for the chips and pretzels.
- A flat spatula to lift the hot cookies.
- A wire rack to cool the baked treats slowly.
- Parchment paper to line the cookie pan.
- A small spoon to scoop the sticky dough.
Instructions
Preheating Your Oven
- Start by heating your oven to 350 degrees now. Line your large baking sheet with some parchment paper.
Cream the Soft Butter
- Beat the butter and both sugars in a large bowl. Mix until the mixture is very light and fluffy.
Add the Fresh Eggs
- Add the eggs one at a time to the butter. Pour in the vanilla and mix until it is very smooth.
Mix the Dry Spices
- In a medium bowl, whisk the flour and baking soda. Add the salt and stir it very well today.
Combine the Wet and Dry
- Slowly add the flour mixture to the creamed butter. Mix on a low speed so the dough stays soft.
Fold in the Mix-ins
- Stir in the chocolate, pretzels, nuts, and toffee. Use a wooden spoon to mix the heavy dough together.
Scoop the Cookie Dough
- Place large spoonfuls of dough onto the baking sheet. Leave two inches of space between each round ball.
Bake Until Very Golden
- Bake for 10 to 12 minutes until the edges are brown. The center should still look a little bit soft.
Notes
- Use dark brown sugar for a much chewier texture.
- Chill the dough for 30 minutes to stop spreading.
- Do not overbake the cookies or they get very hard.
- Use a mix of milk and dark chocolate chips today.
- Crushing the pretzels by hand keeps the pieces big.
- Always use room temperature eggs for a smooth batter.
- Add a sprinkle of sea salt right when they come out.