This recipe comes to us from The Chocolate Chip Cookie Book: Classic, Creative, and Must-Try Recipes for Every Kitchen by Katie Jacobs. Copyright © 2023 Katie Jacobs, Harper Celebrate.

chocolate chip cookie sitting on top of layered ingredientsPin

Kitchen Sink Chocolate Chip Cookies

Loaded down with chocolate, butterscotch, oats, potato chips, pretzels, graham crackers, and coffee, these salty-sweet cookies are packed with texture and flavor.
4.67 from 9 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 14
Calories 514 kcal

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 tsp salt
  • 1 tsp coffee grounds
  • 1 cup unsalted butter, melted (2 sticks)
  • 1 cup light brown sugar, firmly packed
  • 2/3 cup sugar
  • 1 tbsp light corn syrup
  • 1 tsp vanilla extract
  • 2 eggs, room temperature
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup butterscotch chips
  • 1/2 cup graham crackers, crushed (about three crackers)
  • 1/3 cup old-fashioned oats
  • 2 cups potato chips
  • 1 cup mini pretzels, broken into pieces
  • Flaky sea salt, for garnish

Instructions
 

  • Preheat oven to 350 degrees F and line a large baking sheet with parchment paper or a silicone baking mat.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and coffee grounds. Set aside.
  • In a large bowl of an electric mixer fitted with a paddle attachment, cream together the melted butter, brown sugar, sugar, and corn syrup on medium-high speed until the mixture lightens and thickens, about 3 minutes. Mix in the vanilla and eggs until smooth.
  • Dump in the dry ingredients all at once and mix until just combined.
  • Using a rubber spatula, fold in the chocolate chips, butterscotch chips, graham cracker pieces, oats, potato chips, and pretzel pieces.
  • Using a large cookie scoop, place 7 or 8 dough balls on the prepared baking sheet, spacing about 3 inches apart. Sprinkle with sea salt.
  • Bake for 12 to 14 minutes until the edges of the cookies are crisp and the centers look puffy and slightly underdone. Remove from the oven and allow to cool on the baking sheet before transferring them to a cooling rack. Continue to bake the rest of the cookie dough.
    KATIE’S TIP: “Kitchen sink” recipes allow you to put in “everything but the kitchen sink,” or anything that you have on hand. Feel free to make this recipe your own. The base is perfect for you to edit the mix-ins.

Nutrition

Calories: 514kcalCarbohydrates: 70gProtein: 6gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 60mgSodium: 555mgPotassium: 302mgFiber: 3gSugar: 37gVitamin A: 452IUVitamin C: 3mgCalcium: 57mgIron: 3mg
Keyword Cookie
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