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Brown Butter Kitchen Sink Cookies

A stack of freshly baked Brown Butter Kitchen Sink Cookies loaded with chocolate chunks and pretzels on a white plate.
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Make rich, chewy cookies featuring the deep flavor of browned butter and loaded with a variety of mix-ins.

Ingredients

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  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup toffee bits
  • 1/2 cup crushed pretzels
  • 1/4 cup white chocolate chips

Instructions

  1. Melt the butter in a light-colored saucepan over medium heat. Continue cooking, stirring occasionally, until the butter foams, then subsides, and brown bits form at the bottom. The butter will smell nutty. Immediately pour the brown butter into a heatproof bowl and let it cool for 15 minutes.
  2. In a large bowl, whisk the cooled brown butter with the brown sugar and granulated sugar until fully combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in all the mix-ins: semi-sweet chocolate chips, milk chocolate chips, nuts, toffee bits, pretzels, and white chocolate chips.
  6. Cover the dough and chill for at least 2 hours, or up to 24 hours, to control spread.
  7. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  8. Scoop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart. For thicker cookies, press the dough balls slightly to flatten the tops, not the sides.
  9. Bake for 10 to 13 minutes, or until the edges are golden brown and the centers look slightly underbaked.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To achieve the best brown butter flavor, use a light-colored pan so you can clearly see the milk solids browning.
  • Chilling the dough is necessary when using many heavy mix-ins to prevent the cookies from spreading too thin during baking.
  • For a chewier texture, slightly underbake the cookies. For a crispier edge, bake for an extra minute.
  • You can substitute any mix-ins you prefer, but keep the total volume of additions around 2 1/2 cups for best results.

Nutrition

Find it online: https://savoryskies.com/brown-butter-kitchen-sink-cookies/