Zutaten für Everything But The Kitchen Sink Chocolate Chip Cookies
- Unbleached All Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- Brown Sugar
- Granulated Sugar
- Pure Vanilla Extract
- 2 large eggs
- Nuts
- Semi Sweet Chocolate Chips
- White Chocolate Chips
- Butter Brickle
- Butterscotch Chips
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Zubereitung von Everything But The Kitchen Sink Chocolate Chip Cookies
- Preheat your oven to 375°F (190°C).
- In a small bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, and 3/4 cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup semi-sweet chocolate chips, 1/2 cup milk chocolate chips, 1/2 cup chopped nuts (walnuts and pecans recommended), 1/2 cup butterscotch chips, and 1/4 cup toffee bits.
- Drop rounded tablespoons of cookie dough onto ungreased baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
93g
Fat
44g
Carbs
11g
