Kitchen Sink Cookies

A sweet and salty cookie with brown butter, milk chocolate chips, bittersweet chocolate chips, toffee and salty kettle chips all in one cookie. Everything but the kitchen sink.

These cookies were inspired by a cookie from one of my favorite cafe, Panera,  The cookie their has caramel, chocolate chip and pretzels. 

I wanted to do something a little different from that cookie to get a sweet, salty and crunchy cookies. You can get all of that in one bite, sign me up for that.

Sweet from the chocolate, toffee and brown sugar. Salty and crunchy from the potato chips. Also get a slight nuttiness from the brown butter.

I choose to use kettle cooked potato chips because of they are crunchier than regular chips and they hold up better in the cookie dough.

Recipes you may like:
Browned Butter Chocolate Chip Cookie Fries
Chubby Hubby Cookie Cups
Chubby Hubby Cookies

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Kitchen Sink Cookies

Time
Prep: 20 minutes
Chill: 4 hours
Baking 10 minutes

Ingredients

1 cup plus 3 tablespoons Butter, melted and cooled
2 1/2 cups Unbleached All Purpose Flour
1 cup Dark Brown Sugar
1/2 cup Granulated Sugar
1 1/2 cup Milk Chocolate Chips
1 cup Bittersweet or Dark Chocolate Chips 
1 cup Crushed Kettle Chips
1 1/2 cup Toffee Bits or Chopped Toffee Bars
2 eggs, room temperature
1 Tablespoon Pure Vanilla Extract

2 teaspoons Baking Powder
1 teaspoon Fine Sea Salt

1. In a medium sauce pan, simmer butter on medium high for 7 to 10 min minutes or until lightly brown, like  peanut butter or caramel. Transfer to a large bowl and let cool for 15 to 20 minutes. The two sticks and 3 tablespoons will equal out to one cup once it melts and browns.
2. In a medium size bowl, whisk together flour, baking powder and sea salt.
3. Once the butter has cooled, strain using a cheesecloth or mess strainer to get the brown bits from the bottom. Add brown sugar and granulated sugar to the cooled browned butter. With an handmixer, beat butter-sugar mixture for 2 to 3 minutes. Then add room temperature eggs and vanilla extract, mix until lighter in color.
4. Slowly add in flour mixture a 1/3 at a time, mix until flour mixture is incorporated. Toss chocolate chips, toffee and potato chips into the last 1/3 and fold into batter.
5. Cover with clingwrap and chill for at least 4 hours.
6. Preheat oven to 350 degrees and cover 2 to 3 cookie sheets with parchment paper. Scoop out 2 to 3 tablespoons worth of cookie dough leaving a enough room for spreading and bake for 10 to 12 minutes.
7. Let cookies cool on the pan for 5 minutes then transfer to a wired rack to cool completely. Store in a cool place.
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