Kitchen Sink Cookies

I’m moving closer to work!  As I’m in the process of packing, I’m purging all the things I don’t need, which feels phenomenal!  In the kitchen, I have bits of left over baking ingredients that I thought I’d use up.  Result: Kitchen Sink Cookies!  A mash-up of leftovers.

Check out the verdict at the end of the post!

Kitchen Sink Cookies

Inspired and adapted from Momofuku Milk Bar Cookbook. 

Makes 17.

Toasted Coconut Make ahead

Toast ¾ cup of shredded coconut by placing on a baking sheet and baking in oven at 350 degrees until golden.  Take the sheet out after the top is golden, stir to expose un-toasted bits, and place back in the oven.  Keep an eye on it because it will brown quickly.

Pretzel Crunch Make ahead

Ingredients

1 ¼ cups coarsely chopped pretzels

¼ cup milk powder

¼ cup sugar

¼ cup melted salted butter

Directions

1.  Heat oven to 275 degrees F.  Line baking sheet with parchment paper or silicon baking mat.

2.  In a medium bowl, mix chopped pretzels, milk powder and sugar.

3.  Add melted butter and toss to coat.

4.  Spread onto the baking sheet and bake for 20 minutes or until toasted.  The sugar will turn golden and caramelize.

5.  Cool before adding to cookie batter.

Left: Toasted coconut; Right: Pretzel crunch

Cookie Recipe

Ingredients

½ cup salted butter, room temperature

1/3 cup sugar

1/3 cup packed brown sugar

½  egg

½ teaspoon vanilla syrup or ¼ teaspoon extract

¾ cup bread flour

¼ teaspoon baking powder

1/8 teaspoon baking soda

1 teaspoon coffee grounds (not instant, and not used coffee grounds!)

¾ cup butterscotch chips

¼ cup chocolate chips

Toasted coconut from above recipe

Pretzel crunch from above recipe

Directions

1.  In a large bowl, cream butter and both sugars with a beater on medium high for 2-3  minutes.

2.  Add egg and vanilla, and beat for 7-8 minutes. 

3.  Add flour, baking powder, baking soda, and salt, and mix on low just until dough comes together (1 minute).

4.  Add the rest of the ingredients.  Fold in with a spatula.

5.  Scoop dough using an “average sized” ice cream scoop ¾ full and place on a baking sheet.  Refrigerate for 1 hour.  Do not bake un-chilled dough.

To bake:

6.  Preheat oven to 375 degrees F.

7.  Place cookie dough rounds onto a baking sheet lined with parchment paper or silicone mat, 4 inches apart.

8.  Bake for 10-11 minutes.  Cool on baking sheet before removing to a rack.

Bake after chilling in the fridge.

Verdict: These cookies were fantastic!  I loved the crunchy and caramelized components in the buttery cookie.  The coffee grounds give it an interesting flavor, too!  I brought them in to work and they were gone by lunchtime!