Ranch-Size Kitchen-Sink Cookies
20m prep 20m cook 40m ready
These giant kitchen-sink cookies are customizable with your choice of chocolaty, nutty, salty, and chewy add-ins. Perfect for ice cream sandwiches or as cookie bars.
Ingredients
- 473 ml all-purpose flour
- 4.93 ml baking powder
- 2.46 ml baking soda
- 2.46 ml kosher salt
- 237 ml unsalted butter at room temperature
- 237 ml light brown sugar packed
- 2 large eggs
- 9.86 ml vanilla extract
- 355 ml chocolaty stuff
- 355 ml nutty stuff
- 237 ml salty, crunchy stuff
- 237 ml sweet, chewy stuff
- flaky sea salt
Nutrition (per serving, estimated)
Estimated based off 7 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 46.6 mg
- Iron: 1.25 mg
- Magnesium: 7.25 mg
- Phosphorus: 53.1 mg
- Potassium: 55.6 mg
- Zinc: 0.27 mg
Let's Cook
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Step 1.
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
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Step 2.
In a medium mixing bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon kosher salt. Set aside.
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Step 3.
In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), beat 1 cup (2 sticks) unsalted butter (at room temperature) and 1 packed cup light brown sugar on medium speed for 1 minute, until a shade lighter in color.
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Step 4.
Add 2 large eggs one at a time, mixing on medium speed and scraping down the sides and bottom of the bowl between additions. Then add 2 teaspoons vanilla extract and mix for 30 seconds on medium speed. Scrape down the bowl again.
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Step 5.
Add the flour mixture to the butter mixture. Pulse the mixer on and off to start incorporating the flour, then mix on low speed until no white spots remain in the dough, about 15 seconds.
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Step 6.
Add 1½ cups chocolaty stuff, 1½ cups nutty stuff, 1 cup salty crunchy stuff, and 1 cup sweet chewy stuff. Mix on low speed for a few seconds to break up any large clumps. Remove the paddle and use a wooden spoon to turn and mix the batter, ensuring the ingredients are well distributed.
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Step 7.
Form 6 big mounds of dough, each a scant ½ cup, and stagger them on the prepared baking sheet. Press each mound into a 1-inch-thick disc and sprinkle with flaky sea salt. Refrigerate the remaining dough.
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Step 8.
Bake the cookies for 17 to 20 minutes, or until just beginning to brown at the edges and crack in the centers. Cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
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Step 9.
While the first batch bakes, form the remaining dough into 6 discs and place on a second parchment-lined baking sheet (or reuse the first sheet after cooling). Bake the second batch as directed, or refrigerate the discs for up to 3 days (increase baking time by 4 minutes if baking from cold).
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Step 10.
Store the cooled cookies in an airtight container at room temperature for up to 5 days.
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