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Kitchen-Sink Chocolate Chip Cookies

adapted from Elinor Klivans's The Essential Chocolate Chip Cookbook
Cookies chock-full of add-ins!
Servings 60

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

*You want to be sure to use cold, straight from the fridge, butter. It traps air better, which results in better texture in your baked goods. Your stand mixer may moan and groan when you first turn it on, but it can handle it. Don't worry.
*I selected white chocolate instead of white chocolate chips because many so-called "white chocolate chips" have no cocoa butter in them at all--they're entirely artificial. Like Elinor points out in the introduction to this cookbook, quality ingredients pay off in spades. Go with the real deal.
*Toast the almonds while you're preheating the oven. They should take less than 10 minutes. Use your nose as your guide to when they are done.
*You can freeze the dough, if you don't want to bake all the cookies at one time. Portion it out onto a cutting board or baking sheet you can fit in your freezer and pop that in the freezer. Once the dough balls are frozen, you can transfer them to a zip top bag for longer storage. Make sure to label what they are and the date so there are no mysteries down the road! When you're ready to bake them, just add a few minutes on to the bake time; no need to defrost.