These cookies are the love child of crunchy salty potato chips and sweet 'milk' chocolate chips. They are decadent, not-so-sweet, and have a flavor kicking combo that will make your taste buds scream.
Make ingredient swaps for your personal favorites and apply some simple baking techniques, before you know it we'll have kitchen sink cookies to enjoy!
This recipe has a few notable techniques, the first being the creaming process. When creaming vegan butter together with sugar, Violife or Miyoko's unsalted butter works great. Butter is properly creamed together with sugar when it looks light and fluffy usually taking ~3 minutes. Careful not to over-cream the butter causing it to split.
The 'flavor' ingredients need to be broken into pieces but not crushed. Folding these ingredients into the thick cookie dough will cause them to break so it's important not to start with too small of pieces. Break them by hand or place in a large Ziploc and use a rolling pin.
The dry ingredients need to be thoroughly mixed together before adding them into the recipe. Because the cookies are so dense, there are 2 chemical leavening agents used to create air within the cookies; baking powder and baking soda.
'Everything but the Sink' Cookies
Yields: 24 small Cookies
Dry Ingredients:
1⅓ cup all-purpose flour
¼ tsp baking powder
½ tsp baking soda
1 tsp salt
Flavor Ingredients:
1 cup salted potato chips
1 cup pretzels
1 cup graham cracker
½ cup chocolate chips
⅓ cup rolled oats
Wet Ingredients:
1 cup unsalted vegan butter - softened
1 cup granulated sugar
⅔ cup brown sugar
4oz JUST egg, room temperature
½ tsp vanilla extract
Preheat the oven to 350°F. In a medium size bowl, whisk together dry ingredients: flour, baking powder, baking soda, and salt.
In a separate medium size bowl, mix together the potato chips, pretzels, graham crackers, chocolate chips, and oats- using a wooden spatula or potato masher- gently crush these ingredients. Alternatively you can crush each of the ingredients in a Ziploc bag using a rolling pin.
In the bowl of a stand mixer fit with the paddle attachment, cream together butter and sugars on medium speed until light and fluffy (approximately 3 minutes). Add in the JUST egg and vanilla extract, mix until combined.
Add the flour mixture, mixing just until the dough comes together.
Stop the mixer and add the bowl/bag of 'flavor ingredients', carefully mix for about 20-30 seconds, or until the ingredients are combined throughout the dough.
Using a cookie scoop, roll the dough into balls and place on a parchment lined sheet tray. Bake small cookies for 10-12 minutes and large cookies for 14-16 minutes until cookies just begin to brown on the edges. The center of the cook will look under-baked. Allow the cookies to cool on the baking sheet for 3 minutes before moving to a plate or cooling rack. Store in an airtight container for 5 days or freeze for 2 months.
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