Jumbo Sweet & Salty Kitchen Sink Cookies Recipe

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Incredibly rich and with a chewy interior, Jumbo Sweet & Salty Kitchen Sink Cookies are a delightful blend of flavor and texture.  A combination of mix-and-match ingredients such as brown butter, ripe bananas, milk chocolate chips, chopped walnuts, and salty potato chips, results in a cookie with surprises in every bite.

This customized and unique collection of ingredients creates cookies that have a little bit of everything. Each bite will have you guessing what new flavor you have tasted.

What are kitchen sink cookies?

These chock-full cookies packed with a variety of ingredients have a playful name because they contain everything but the kitchen sink.  Known for having a chewy texture, it is the list of uncommon cookie ingredients that sets them apart.  The unique mix-ins for this Jumbo Sweet & Salty Kitchen Sink Cookies Recipe are inspired by banana walnut bread.  But it is also the play between sweet and salty that makes these cookies so delicious.

 Cookie Ingredients

• all-purpose flour - This is for the structure of the cookie.
• unsalted butter - It is important to use unsalted butter so that you can regulate the amount of salt in the cookies.
• baking powder and baking soda - Just enough chemical leaveners to help the cookies rise and for a tender, chewy cookie.
• room temperature egg yolks - Using only the yolks results in rich flavor and also contributes to the structure of the cookie.  With so many mix-ins, the yolks help to bind the ingredients together.
• vanilla extract - flavor
• granulated sugar - Granulated sugar adds sweetness by caramelizing and adding depth of flavor. It also helps retain moisture to prevent dry cookies.
• light brown sugar - Light brown sugar adds a deeper, nutty flavor to the cookies.  It also contains more moisture due to the presence of molasses.  This is what helps make chewy cookies.
• bananas - Bananas play a large role in this cookie recipe.  They provide natural sweetness, particularly if the bananas are ripe.  Due to its high moisture content, bananas help to keep the cookies moist and chewy.  This is a great way to use older bananas.
• chocolate chips - Milk chocolate chips are used for a touch of creamy flavor that works well with bananas.
• chopped walnuts - The walnuts add richness plus a crunchy texture.
• potato chips - Chips bring unexpected fun to this cookie recipe in addition to texture and saltiness!  Use ridged chips for more texture.
• demerara sugar - Some crunch and caramel flavor for a touch of sweetness.

How to Make This Cookie Recipe

Preheat the oven to 350 degrees.  Line two baking sheet pans with parchment paper.

Browning Butter

Brown butter is a versatile ingredient that is one of my favorite go-to's.  It adds rich caramel notes for a more complex flavor and a nutty aroma to recipes.

How to brown butter

• Start to brown 16 tablespoons of butter by adding it to a small skillet over medium heat.  Let the butter melt and start to bubble. Be careful - if there is a lot of water in the butter it will splatter as it gets hotter.  As the butter cooks, the milk solids will sink. You will notice a lot of large bubbles on the surface of the butter.
• When the milk solids start to turn brown, the butter will be golden brown and a layer of small-bubbled foam will be on the top surface. Depending on the level of heat you are using, this takes 5-10 minutes.

• As soon as the butter is brown, pour it into a small bowl, scraping the bottom to release the brown bits. If you leave the butter in the pan, it will continue to brown until it is burned. Let the butter cool as you prepare the rest of the recipe.

Combine Dry Ingredients

• Measure the flour, baking powder, salt, and baking soda. Stir together in a medium-sized bowl.

Combine Wet Ingredients

• Peel and mash the two ripe bananas in a medium bowl. Mash the bananas to your preferred texture (chunky or smooth puree).

• Add the light brown and granulated sugars to the bananas, stirring to combine.

• Separate two eggs, discarding the whites. Add the yolks to the bowl and stir with the banana sugar mix.

• Add the cooled butter to the wet ingredient bowl. Make sure to completely incorporate the butter with the rest of the ingredients.
• Stir in the vanilla extract.
• Add the flour mixture to the wet ingredients and stir with a rubber spatula. The flour should be completely incorporated.
• Fold in the milk chocolate chips and the chopped walnuts.

• Add 2 cups of smashed potato chips to the cookie dough, only folding 2 turns. The chips should still be in pieces, not completely incorporated into the dough.

Finishing the Cookies

• Using an ice cream scoop, portion out the cookies onto the parchment-lined sheet pan. Space the cookies about 2 inches apart. They will spread as they bake.

• Use the last cup of smashed chips to garnish the top of the cookies. Add 3-4 pieces on top of each cookie.
• Sprinkle the demerara sugar on the top of the cookies.
• Bake the cookies for 20-22 minutes in a 350° oven.
• When the cookies are ready to be taken out of the oven, the bottoms will be golden brown. The center of the cookie may still feel soft, almost underbaked. The cookies will firm a bit as they cool but the centers will still be chewy.
• Remove the cookies from the sheet pan as soon as you can move them without breaking or tearing, about 3 minutes after they have been removed from the oven.  Place on a wire rack to cool.

FAQ

1. How should I shape the dough for the cookies? Scoop the dough using a cookie scoop or a spoon to create uniform portions.
2. How should I arrange the cookies on the baking sheet? Place the cookie dough portions on the cookie sheet, leaving 2 inches of space between them to allow for spreading during baking. It's recommended to bake the cookies in a single layer to ensure even cooking.

1. What is the best way to bake Kitchen Sink Cookies? Preheat your oven to 350 degrees.  Bake the cookies for the recommended time, usually around 20-22 minutes, or until they turn golden brown around the edges. Keep an eye on them to avoid overbaking.
2. Can I substitute any ingredients in the recipe? Feel free to customize your Sweet & Salty Kitchen Sink Cookies by substituting with some of your favorite mix-ins, such as the chocolate chips and the nuts, according to your preference.  You can substitute the milk chocolate chips with semi-sweet chocolate chips if you like a stronger chocolate flavor.  Pecans can be substituted for walnuts.  I would not substitute the banana or the brown butter because it will affect the taste and texture of the cookie.

TIPS

1. The pieces of potato chips in the cookies are about 1 inch.
2. The cookie scoop used in this recipe holds ⅓ cup of dough.  The baked cookies are 3 inches in diameter.
3. The cookies are chewy inside but have crispy edges.  If you prefer a well-done cookie, leave them in the oven for 22 minutes.  If you like the chewy interior, remove the cookies after 20 minutes.
4. The cookie dough can be frozen.  Scoop all the dough onto a sheet pan, and place in the freezer.  Once frozen,  place the cookie dough balls in a freezer bag.  Let the cookies defrost for about 30 minutes before baking.
5. Store the cookies in a covered container.  They will keep for about 5 days.

Perfect Cookie

These delightful treats are a medley of flavors and textures.  The combinations of sweet and salty, chewy and crunchy, and rich and creamy offer a truly versatile cookie.

Jumbo Sweet & Salty Kitchen Sink Cookies are the perfect treat for someone who likes a little bit of everything in a cookie.  This cookie recipe provides the perfect opportunity to express your creativity.

Here is another jumbo cookie recipe https://tenpoundcakecompany.com/breakfast-cookies-recipe/- 

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