Sunday, March 15, 2009

Everything but the kitchen sink.

I'm a cookie monster. I hate to say it, but cookies might be my favorite sweet treat. If it's not my all time favorite, it's definitely in the top three. There's just something so incredibly satisfying about a tall, cold glass of milk and a perfect cookie. In my humble opinion, a cookie must be a delicate balance of crunchy and chewy. Mmmm, just writing about it is making me crave cookies and milk, I swear I have next to no willpower when it comes to that classic combo.

After making my desserts for the auction I had a bunch of leftover, random ingredients, laying haphazardly all over my kitchen counter. Half a bag of white chocolate chips, some bittersweet, a large bowl of flaked toasted coconut. And although I'd been baking for 24 hours straight for the auction, I had no dessert left for myself. So, come wednesday I was ready to remedy this, and get rid of these random bags and bowls of leftover ingredients. So, I made cookies of course. I used my favorite chocolate chip cookie dough as a base, and threw whatever I had lying around in the bowl. The result was unsurprisingly delicious. Perfectly chewy with a perfectly crunchy crust. Just so, so good. Now, if only we hadn't chowen them all down. . .

Kitchen Sink Cookies

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
Whatever you want, I used:
toasted coconut
white chocolate
bittersweet chocolate
wheaties (yes, wheaties, gives the cookies an incredible texture)

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the kitchen sink ingredients. Drop cookie dough 1 heaping Tablespoon at a time onto the prepared cookie sheets. Cookies should be appx. 3 inches apart.

Bake for 14 to 18 minutes in the preheated oven, or until the edges are golden brown. Cool on baking sheets for a few minutes then transfer to wire racks to cool.

Cloched Cookies


RachelleLouise said...

I love all of the posting you've been doing lately! Your lookies look delish! Have a great Tuesday!