I hope you don't consider this to be a complete cheat. A while back I posted my first kitchen sink cookie. So, consider this round two. If you didn't know this already, I'm cookie obsessed. My top three dessert list would probably look something like this: 1. Cake 2. Cookies 3. Everything else lovely and sweet. To me, cookies are just so easy to whip up on a moments notice. In fact, I made this batch after my first round of cocktails out on the town New Years Eve. That's partially what I love about cookies. You crave. You can throw together and bake in no time. Craving satisfied. No fuss, no mess, low failure probability, even after a cocktail (or two). In my opinion these weren't a huge success. I had no recipe. I simply adapted one of my favorite chocolate chip cookie recipes to incorporate whatever I had in the cupboard, which was (in no particular order): baking chocolate, coconut shavings, slivered almonds, oatmeal and white chocolate. My half inebriated self thought that all these elements go into a cookie at one time or another, so why not all of them all at once at this very moment. . . Again, no recipe, it wasn't an exact science, but, I will share with you what I remember. They may not have been the gooey, chewy cookie I was going for, they were in fact the opposite, a bit dry and dense (not in a terrible way though), however, they were gone in a flash. My friends gobbled nearly the whole batch down in a few hours flat. So, they couldn't have been horrid, right? One described them as breakfast cookie-esque. So, if this post inspires you to do anything, I say go wild, get in your baking cupboard, make up a dough and throw whatever you've got in that bowl!
Kitchen Sink Cookies Round Two : Chocolate Madness
2 cups ap flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 cup salted butter (2 sticks) melted
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 egg yolk
1 Tablespoon vanilla
1/2 cup oatmeal
1/3 cup coconut
4 oz. white chocolate chips
sprinkling of almond slivers or bits
Directions: Preheat oven to 325 F
1. In a medium bowl, sift flour, cocoa powder, and baking soda. Set aside.
2. In a large bowl whisk together the melted butter and both sugars. Mix until well incorporated.
3. Add egg, egg yolk, and vanilla. Whisk until batter lightens in color. Two minutes.
4. Add sifted flour mixture. With a wooden spoon mix gingerly, until flour is incorporated. Add the rest of the ingredients (or your own kitchen sink), and mix well.
5. Using an ice cream scoop, portion out equal amounts of cookie batter on prepared sheet (I use a silpat). Lightly press mounds down with the palm of your hand. I get about six to a standard sheet.
6. Bake in preheated oven for 15-18 minutes. Remove, allow to cool a bit on cookie sheet then transfer to wire rack.
7. Break out the tall glasses, cold milk, and enjoy!