I am back with another cookie recipe!
I haven’t made before but after some testing I am now ready to show you how to make Kitchen Sink Cookies from scratch! While testing this recipe, I realised I love that you can practically add anything you like into it. The term “kitchen sink” basically means, add in what you have around. So in my case, I added in some dairy milk chocolate, Aero, Oreo biscuits and Tennis biscuits. This recipe is very easy to make and I found that it definitely does hit that sweet spot!
This cookie is a rather thick one, it is stuffed with quite a few ingredients, which gives it its chunky look. You can of course add anything you prefer, even a marshmallow on top for a Smore’s vibe. I know I haven’t been posting for a while. After moving house and getting over a bad flu, I feel like I can finally resume regular posting. I hope you enjoy my post on how to make kitchen sink cookies and if you have any questions, please leave me a comment below and let me know if you try this recipe.
Bon Appetite
Zorah
Does the dough need to be chilled prior to baking?
For this recipe, the dough should definitely be chilled before hand. I would recommend chilling the dough for at least one hour, this helps the fats in the ingredients to solidify. What this means is that the kitchen sink cookies will have that nice chunky look as opposed to being very thin and flat looking.
How can I make my kitchen sink cookies perfect?
- Make sure that your eggs and butter are room temperature. This will basically help your dough come together and blend together well. If the items are cold, the batter will look lumpy and this could affect the outcome of the cookies.
- Make sure to chill the dough beforehand.
- Do not rush the creaming process with the butter and sugars. Also make sure to scrape down the sides while mixing.
How to make Kitchen Sink Cookies
Course: DessertCuisine: AmericanDifficulty: Easy12
servings15
minutes12
minutesThese Kitchen Sink Cookies are the perfect decadent snack to have in Winter. They’re chocolatey and chunky and have a lovely soft chewy texture.
Ingredients
- Ingredients
175g plain cake flour
1/2 tsp. baking powder
1/3 tsp. bicarbonate of soda
1 tsp. cornflour
1 cup semi-sweet chocolate chips
10 tbsp. butter, room temperature
1/4 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 tsp. vanilla extract
6 Tennis Biscuits
1/3 pack of Oreo biscuits
A few Aero chocolate pieces for toppping
Directions
- Method
- Either by hand or using a blender, crush the Oreo and Tennis biscuits. Only roughly, do not let it get to a crumble.
- In a bowl, whisk together the flour, baking powder, bicarbonate of soda and cornflour and set aside.
- Then to your stand mixer with a creaming attachment, add in the sugars and butter and cream until everything is combined.
- Make sure to scrape down the sides as well.
- Add int he egg and vanilla once the above has mixed well together.
- Slowly add the dry ingredients in three parts.
- Add in the Oreo and Tennis biscuits and the chocolate chip and mix until just combined.
- Don’t over mix.
- Then place the dough into a bowl and cover with clingfilm and refrigerate for an hour or more.
- preheat your oven to 175C with fan assist.
- Once your dough is chilled, scoop out 1 1/2 tablespoons and roll into a ball and place on a baking tray, lined with parchment paper.
- The dough ball with look lumpy and uneven, this is normal.
- Make sure your oven is preheated well or the cookie with not expand correctly.
- Place about 8 dough balls on the tray at a time and bake for 10 minutes.
- After 10 minutes, remove from he oven, place the Aero pieces on top of the cookie, press down slightly to allow the cookie to expand a bit and return to the oven for another 2-4 minutes.
- Allow to cool for 20 minutes before eating so they can firm up, and enjoy!
Notes
- Storage: These cookies will last in an airtight container outside of the fridge for up to 5 days.
