A to Z Everything But The Kitchen Sink Chocolate Chip Cookies: The Ultimate Recipe

Craving a cookie that’s a little bit extra? One that’s got a little something for everyone? Then look no further than these A to Z Everything But The Kitchen Sink Chocolate Chip Cookies! This recipe takes the classic chocolate chip cookie and elevates it to a whole new level of deliciousness by incorporating a medley of flavors and textures. We’re talking sweet, salty, crunchy, chewy – a symphony of sensations in every single bite. Forget boring cookies; prepare for an adventure! And while we say “everything but the kitchen sink,” there are actually some limits. Safety first! Let’s dive in.

Why “Everything But The Kitchen Sink”?

The name is a bit of an exaggeration, of course! It’s a playful way to describe cookies that are packed with a wide variety of mix-ins. The fun part is that you can really tailor this recipe to your own preferences and what you have on hand. Got some leftover pretzels? Throw them in! A handful of chopped nuts? Perfect! A craving for a sweet and salty combo? Now’s your chance to satisfy it. The beauty of these cookies lies in their adaptability.

The Key to Cookie Success: The Base Recipe

Before we get to the fun part (the mix-ins!), let’s nail down the base chocolate chip cookie recipe. This is the foundation upon which our masterpiece will be built. A good base recipe will ensure that the cookies are chewy, slightly crisp around the edges, and perfectly sweet.

Ingredients for the Base Cookie:

* 1 cup (2 sticks) unsalted butter, softened
* ¾ cup granulated sugar
* ¾ cup packed brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 2 ¼ cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup chocolate chips (milk, dark, or semi-sweet – your choice!)

Instructions for the Base Cookie:

1. **Cream the butter and sugars:** In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The mixture should be pale in color and have a noticeable increase in volume. This step is crucial for creating a tender cookie.
2. **Beat in the eggs and vanilla:** Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. The vanilla extract enhances the overall flavor profile of the cookies.
3. **Combine the dry ingredients:** In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures that the baking soda and salt are evenly distributed throughout the flour, which is important for proper leavening and flavor.
4. **Gradually add the dry ingredients to the wet ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, resulting in tough cookies. Mix until the flour streaks disappear, but no longer.
5. **Stir in the chocolate chips:** Stir in the chocolate chips until evenly distributed throughout the dough.
6. **Chill the dough (optional but recommended):** Cover the dough and chill in the refrigerator for at least 30 minutes, or even better, for 1-2 hours. Chilling the dough allows the gluten to relax, which helps prevent the cookies from spreading too thin during baking. It also enhances the flavor of the cookies.

The Fun Part: A to Z Mix-Ins!

Now for the creative part! This is where you can really let your personality shine. Here’s an A to Z list of mix-in ideas to get you started. Remember, you don’t have to use everything on this list! Choose your favorites and have fun experimenting. Aim for a total of about 1 ½ to 2 cups of mix-ins for the entire batch of dough.

**A**lmonds (slivered or chopped)
**B**utterscotch chips
**C**aramel bits (or chopped caramels)
**D**ried cranberries
**E**spresso powder (1-2 teaspoons, for a mocha flavor)
**F**laked coconut (unsweetened or sweetened)
**G**ranola
**H**azelnuts (toasted and chopped)
**I**rish Cream liqueur (a tablespoon or two added with the vanilla extract, for a subtle flavor boost – optional and for adults only!)
**J**elly beans (chopped, for a colorful and fun addition)
**K**rispies cereal (Rice Krispies or similar)
**L**emon zest (from one lemon, for a bright and citrusy flavor)
**M**arshmallows (mini, for gooey pockets)
**N**utella (swirl a spoonful into the dough)
**O**atmeal (old-fashioned rolled oats)
**P**retzels (crushed, for a salty crunch)
**Q**uinoa (cooked, for a subtle nutty flavor and added texture – use sparingly)
**R**aisins (golden or regular)
**S**prinkles (for a festive touch)
**T**offee bits
**U**ltimate chocolate chunks (a mix of dark, milk, and white chocolate)
**V**anilla wafers (crushed)
**W**alnuts (chopped)
**X**tra dark chocolate (chopped)
**Y**ogurt covered raisins
**Z**est of an orange (for a citrusy twist)

Tips for Adding Mix-Ins:

* **Chop it up:** Make sure any large mix-ins, like nuts, pretzels, or caramels, are chopped into smaller pieces so they distribute evenly throughout the dough and don’t make the cookies too bulky.
* **Don’t overdo it:** While the goal is to pack these cookies with goodness, too many mix-ins can make them crumbly or prevent them from baking properly. Stick to the recommended amount (1 ½ to 2 cups total).
* **Add towards the end:** Add the mix-ins after the base cookie dough is fully mixed. Gently fold them in until they are evenly distributed. Avoid overmixing, as this can make the cookies tough.
* **Consider complimentary flavors:** Think about how the different mix-ins will taste together. Some combinations are more appealing than others. For example, chocolate, peanut butter, and pretzels are a classic combination, while lemon zest and pretzels might be a bit odd.

Baking the “Everything But The Kitchen Sink” Cookies

Now that the dough is ready, it’s time to bake these bad boys! Here’s what you’ll need:

* Baking sheets
* Parchment paper or silicone baking mats
* Cookie scoop (optional, but helpful for uniform cookies)

Baking Instructions:

1. **Preheat the oven:** Preheat your oven to 375°F (190°C). Make sure your oven is properly calibrated for even baking.
2. **Prepare the baking sheets:** Line baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and makes cleanup a breeze.
3. **Scoop the dough:** Use a cookie scoop or your hands to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. If you chilled the dough, it will be easier to scoop. For extra large cookies, use 2 or 3 tablespoons of dough per cookie.
4. **Bake:** Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft. The baking time will vary depending on your oven and the size of the cookies. Keep a close eye on them to prevent burning.
5. **Cool:** Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows them to firm up slightly and prevents them from breaking.

Tips for Perfect Cookies Every Time

* **Use room temperature butter:** Softened butter creams more easily with the sugars, creating a light and fluffy base for the cookies. If your butter is too cold, it won’t cream properly. If it’s too melted, the cookies will spread too thin.
* **Measure accurately:** Accurate measurements are crucial for successful baking. Use measuring cups and spoons specifically designed for baking. When measuring flour, spoon it into the measuring cup and level it off with a knife. Avoid scooping directly from the bag, as this can pack the flour and result in too much flour in the recipe.
* **Don’t overmix the dough:** Overmixing develops the gluten in the flour, resulting in tough cookies. Mix until just combined.
* **Chill the dough:** Chilling the dough allows the gluten to relax, which helps prevent the cookies from spreading too thin during baking. It also enhances the flavor of the cookies. If you’re short on time, you can chill the dough for as little as 30 minutes, but longer is better.
* **Bake on the middle rack:** Baking the cookies on the middle rack of the oven ensures that they are evenly exposed to the heat.
* **Don’t overbake:** Overbaked cookies will be dry and crumbly. Bake until the edges are golden brown and the centers are still slightly soft.
* **Cool completely:** Let the cookies cool completely before storing them. This prevents them from becoming soggy.

Variations and Substitutions

The beauty of these cookies is that they’re incredibly adaptable. Here are a few ideas for variations and substitutions:

* **Gluten-free:** Use a gluten-free all-purpose flour blend to make these cookies gluten-free. Be sure to choose a blend that is designed for baking and contains xanthan gum.
* **Vegan:** Substitute the butter with a vegan butter alternative, the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg), and use vegan chocolate chips.
* **Nut-free:** Omit the nuts or substitute them with seeds, such as sunflower seeds or pumpkin seeds.
* **Spice it up:** Add a pinch of cinnamon, nutmeg, or cloves to the dough for a warm and cozy flavor.
* **Add peanut butter:** Swirl a spoonful of peanut butter into the dough for a peanut butter chocolate chip cookie variation.
* **Make them festive:** Use holiday-themed sprinkles or candies to make these cookies perfect for special occasions.

Storage Instructions

Store the cooled cookies in an airtight container at room temperature for up to 3-4 days. To keep them fresh for longer, you can freeze them for up to 2-3 months. Thaw the cookies at room temperature before serving.

Serving Suggestions

These “Everything But The Kitchen Sink” Chocolate Chip Cookies are delicious on their own, but they’re even better when paired with:

* A glass of cold milk
* A scoop of vanilla ice cream
* A cup of hot coffee or tea
* A generous helping of good company

Recipe Summary

**Yields:** Approximately 24-36 cookies (depending on size)
**Prep time:** 20 minutes
**Chill time:** 30 minutes (optional, but recommended)
**Bake time:** 9-12 minutes

**Ingredients:**

* 1 cup (2 sticks) unsalted butter, softened
* ¾ cup granulated sugar
* ¾ cup packed brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 2 ¼ cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup chocolate chips (milk, dark, or semi-sweet – your choice!)
* 1 ½ – 2 cups of your favorite mix-ins (from the A to Z list above, or your own creations!)

**Instructions:**

1. Cream the butter and sugars together until light and fluffy.
2. Beat in the eggs one at a time, then stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Stir in the chocolate chips and your chosen mix-ins.
6. Chill the dough for at least 30 minutes (optional, but recommended).
7. Preheat oven to 375°F (190°C).
8. Line baking sheets with parchment paper or silicone baking mats.
9. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
10. Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Enjoy!

These A to Z Everything But The Kitchen Sink Chocolate Chip Cookies are a fun and delicious way to satisfy your sweet tooth. Get creative with your mix-ins and create a cookie that’s uniquely yours! Happy baking!