These Salted “Kitchen Sink” Cookies are so damn good, it’s absurd. You like cookies? You like the combo of sweet and salty? You like pretzels? You like chips from both food groups: chocolate and potato? Then these cookies are a must-try.

The recipe comes from a Facebook friend who happens to be a superb caterer based in Stamford. I spied her photo of the cookies in the news feed one night, and instantly put the recipe on my to-do list. Let’s just say it rocketed up that list with a bullet! I made the cookies on Christmas Day, and the swoons began as soon as the first batch came out of the oven. They were downright heavenly hot off the pan, and I quickly packed up the leftovers so we’d have ambrosial sustenance on our roadtrip the next day. And were we ever thrilled to ration these goodies throughout Pennsylvania, Ohio, Indiana, on into Chicago!

The cookies are made with bread flour and cake flour, giving them height, substantial heft, and a delectable crumbliness. They’re not too sweet, but not too salty. While they masquerade as regular chocolate chip cookies, you get a wonderful salty surprise as a mindblowing bonus.

My boys have not stopped begging me to make em again, and the “biggest boy” calls them “Happiness in one bite.” When something so small and simple can put a smile on a grumpy guy’s face, you know it’s a winner.

Salted “Kitchen Sink” Cookies

(from Robin Selden of Marcia Selden Catering & Event Planning)

2 cups cake flour

1 2/3 cups bread flour

1 ¼ teaspoons baking soda

1 ½ teaspoons baking powder

1 ½ teaspoons coarse salt

2 ½ sticks unsalted butter

1 ¼ cups (10 ounces) light brown sugar

1 cup granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 ¼ pounds chocolate chips

¾ cup smashed kettle style potato chips

¾ cup broken salted pretzels

Sea Salt

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs & vanilla. Reduce speed to low, add dry ingredients and mix until combined. Add chocolate chips, potato chips & pretzels. Refrigerate for at least 4 hours.

3. When ready to bake, preheat oven to 350 ° F.

4. Scoop dough (the size of generous golf balls) onto baking sheet. They spread out so be sure to leave enough space between the dough. Sprinkle lightly with sea salt and bake until golden brown, 15 to 18 minutes.

6 Responses to “Salted “Kitchen Sink” Cookies”

  1. daryl cohan says:

    can you please give me some idea of the quantity of this recipe. Thanks!

  2. Amy says:

    Did you use semi sweet chocolate chips?

    • Andrea says:

      Hi Amy, I used a combination of semi-sweet chips and chunks of Valrhona chocolate that I cut up…mainly because that’s what I happened to have in the pantry. Enjoy!

  3. Amy says:

    Did you use semi sweet chocolate chips?

  4. beth says:

    has anyone made them smaller?

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