If a good chocolate chip cookie is a thing of beauty, then these Kitchen Sink Chocolate Chip Cookies are gorgeous!
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Like most siblings, my sister and I
fought didn’t see eye-to-eye as kids. Looking back, I have no idea why we fought. She accused me of letting her pet turtle out of his cage. I accused her of going into my room. Sound familiar? Anyone with multiple kids can probably identify with the silly bickering that comes with multiple kids in the house. But we also had many good times together, too. We watched reruns of Saved by the Bell together every single night. We sold lemonade outside of our house together. I even helped her organize her Troll collection one time.
Now that we are older, my sister and I get along great! Gone are the days of Saved by the Bell and Trolls, though. Those have been replaced with phone conversations about raising kids. (It’s funny how life is cyclical, right?) My sister and niece came up to visit over the holidays last year, and we realized our kids are seriously mini versions of us. Her daughter looks and acts like her. My son looks and acts like me. It’s both funny and a bit disconcerting at the same time.
When not talking about the latest escapades of our mini-me’s, my sister and I now bond over food. Remember those Pizzazz Cookies I mentioned above? Yeah, those cookies are insanely delicious! A number of years back, she decided to create the ultimate cookie. She wanted to create that cookie that had everyone craving more. That cookie with crispy edges and a chewy center. That cookie with a delicious combination of salty and sweet. And I must admit that she nailed it. Those cookies are a thing of legend, and I’ve made countless batches over the years.
Well, guess what, sis? I took your cookies and made them better! *boom* *mic drop*
The original recipe called for half butter and half shortening. I’m not a huge fan of baking with shortening. I know it has some desirable properties like extending shelf-life and whatnot, but I’m just not a fan. (It’s the same reason why I use an all-butter pie dough now.) Shortening is great for greasing cake pans, though! So I took my sis’s recipe and changed it to all butter. I mean butter has more flavor anyways. Oh, and I made one other tiny but not so tiny change. Pretzels. I crumbled up several cups of pretzels into the cookies. These Kitchen Sink Chocolate Chip Cookies are seriously stuffed with everything but the kitchen sink. Although, at one point, I looked over at the kitchen sink and contemplated tossing that one into the dough, too. Hah!
I know chocolate chip cookie recipes are more than plentiful out here on the webs, but these Kitchen Sink Chocolate Chip Cookies are seriously the end all-be all of cookie recipes. Crispy edges, chewy center. 2 types of chocolate chips. Nuts. Pecans. Oats. Shredded coconut. Pretzels. There are seriously so many things stuffed into these Kitchen Sink Chocolate Chip Cookies! Honestly, there’s just barely enough cookie dough to hold together all of the other ingredients. Oh, and this recipe makes a lot of cookies. Like 3½ dozen large cookies. My sister and I were both born in Texas, and everything is bigger in Texas. Of course, you could easily cut the recipe in half, too. But I say bake up the whole recipe and then just freeze some of the cookies for later. Or maybe give them to friends. Actually, on second thought, just freeze ’em. You’ll want ’em later. (These cookies freeze beautifully! Laura and I often just pull out 2 cookies for dessert on the weekend.)
I’m sure you have at least one if not several recipes for chocolate chip cookies in your recipe box, but I promise these Kitchen Sink Chocolate Chip Cookies are worth adding to the list! Bookmark this page. Print it out. Save it however you save it. Then go make a gigantic batch of cookies and share them with no-one. 🙂 Happy baking, my friends!
Also, for the record, I never let Fred the Turtle out of his cage.
Kitchen Sink Chocolate Chip Cookies
- 1 cup unsalted butter, softened
- ¾ cup firmly packed dark brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 1 3.4-oz. package vanilla instant pudding mix
- 1½ tbsp vanilla extract
- 2¼ cups all-purpose flour
- 1 tbsp baking soda
- 2 tbsp cornstarch
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ½ tsp salt
- 12 oz. semisweet chocolate chips
- 8 oz. milk chocolate chips
- 2 cups shredded coconut
- 1½ cups pecans chopped
- 1½ cups pretzels crushed
- 1 cup old fashioned oats
- Preheat oven to 375°F.
- Using an electric mixer, add butter, brown sugar and granulated sugar; beat on medium speed until smooth.
- Add eggs; beat on low until well combined.
- Add pudding mix and vanilla extract; beat on low until well combined.
- In a separate bowl, sift together flour, baking soda, cornstarch, cinnamon, nutmeg and salt. Add the dry ingredients in 2 additions, mixing after each addition.
- Stir in both types of chocolate chips, coconut, pecans, pretzels and oats.
- Shape dough into 2” balls and place on a parchment-lined sheet pans. Flatten each dough ball slightly with the heel of your hand. (Note: I placed 12 cookies per sheet pan, so I baked these in 2 rounds.)
- Bake for 12-13 minutes, or until edges just begin to turn golden brown. (Tip: Make sure not to overbake the cookies or else they will be too crispy!)
- Let cookies fully cool before serving.