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“Kitchen Sink” Chocolate Chip Cookies

“Kitchen Sink” Chocolate Chip Cookies

Makes approximately 36 cookies

*Recipe Notes: Starting with your butter and eggs at room temperature is key. When creaming the butter and sugars together, if the butter is at room temperature and is beaten long enough, tiny pockets of air will form and help give the cookies a little extra lift. At room temperature, ingredients like eggs and butter bond and form an emulsion that traps air. During baking, the air expands, producing light, airy, evenly baked treats. Batters made with room temperature ingredients are smooth and evenly incorporated. Using cold ingredients results in a dough that doesn’t come together properly.

If you use a small cookie scoop to make mini cookies, this recipe will yield 60 cookies. If you use an ice cream scoop to make large cookies, this recipe will yield 18 cookies.

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine grain sea salt
1/2 cup (4 ounces, or 1 stick) butter, at room temperature
1 cup packed (7.55 ounces) brown sugar
1/2 cup (4 ounces) granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
2 cups (12 ounces) semi-sweet chocolate chips
3/4 cup (4.5 ounces) roasted, salted peanuts
1/2 cup (3.25 ounces) cinnamon chips
1/2 cup (1.5 ounces) flaked sweetened coconut

1. Preheat the oven to 375 degrees Fahrenheit.

2. In a small bowl, combine the flour, baking soda, and salt.

3. In a separate large mixing bowl, start to beat together the butter, brown sugar, granulated sugar, and vanilla extract on low speed. When everything is well incorporated, increase the speed (medium-high on a stand mixer, or high on a hand mixer). Scrape down the sides of the bowl with a rubber spatula and continue mixing until the sugar mixture is lighter in color and texture.

4. Add the eggs, on at a time, beating the dough well after each addition. Then gradually beat in the flour mixture. Stir in the chocolate chips, nuts, cinnamon chips, and flaked coconut. Scoop out rounded tablespoons of dough and place 2 inches apart on ungreased baking sheets (or baking sheets lined with silicone baking mats).

5. Bake the cookies for 8 to 10 minutes, or until golden brown. Cool on the baking sheets for 2 minutes and then remove the cookies to wire racks to cool completely.