Sometimes you feel like a nut. Maybe a walnut or a pecan. And chocolate chips. Come to think of it, peanut butter chips sound good, too! In fact, you want to cram it all in, getting as much bang for your buck as possible in every freakin’ bite. Know what? These are the cookies for those moments.
There’s barely enough dough to hold it all together, but that doesn’t matter. Packed full of semi-sweet chocolate chips, peanut butter chips, chunks of white chocolate, walnuts, pecans, and almonds, each morsel is a mouthful. And that’s just fine.
This recipe comes from Elinor Klivan’s The Essential Chocolate Chip Cookbook, which is full of recipes paying homage to the humble chocolate chip. The full-page photographs (of which there are many!) are absolutely drool-inducing. I have only prepared the more simple recipes so far, but I hope to gain the courage to attempt the more complicated ones, like Chocolate Chip Angel Cake with Chocolate Marshmallow Frosting. Doesn’t that sound awesome?
Here’s proof that you can have it all. Or just about everything…but the kitchen sink!
Kitchen-Sink Chocolate Chip Cookies
- 1/2 cup 8 Tbsp cold butter, chopped
- 1/2 cup light brown sugar lightly packed
- 6 Tbsp vanilla sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1/4 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup + 2 Tbsp white whole wheat flour
- 1 cup semi-sweet chocolate chips
- 1 cup peanut butter chips
- 1 cup white chocolate roughly chopped (I used Callebaut)
- 1 cup walnuts roughly chopped
- 1 cup pecans roughly chopped
- 1 cup toasted almonds roughly chopped
- Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer, beat the butter and sugars until light and fluffy (this may take a few minutes).
- Scrape the sides of the bowl, then add the egg and vanilla extract, mixing until well-blended.
- On low speed, add the baking soda, salt, gradually adding the flour as it mixes. Mix until just incorporated.
- Remove bowl from mixer and stir in the chips and nuts until well-distributed.
- Using a small cookie scoop, portion out dough on prepared baking sheets. Bake, one sheet at a time, until edges are lightly browned, or about 9 minutes.
- Cool for 2 minutes on baking sheet before removing to wire racks to cool completely.
- Cookies can be stored in an air-tight container for up to 4 days at room temperature.