Large Everything-but-the-Kitchen-Sink Cookies

The ultimate chocolate chip cookie is crisp on the outside, unbelievably soft and chewy in the middle and packed full of chocolate. Some recipes will often call for the quantity of chocolate chips equal to half the total amount of mixture – and that’s a lot of chocolate!


While the classic chocolate chip cookie is pretty hard to beat, I raided the cupboards (quite literally, I took everything out and then put it all back in) to find anything that I could add to these cookies to make them even better. I found some hazelnuts, which we know go very well with chocolate, some glace cherries, which chopped up finely would add chewiness and is reminiscent of the Black Forest Gateau (my ultimate cake), and some Smarties. I combined them all in these to make my Large Kitchen Sink Cookies and are perfect to give to people; who would turn down a cookie this size?

Kitchen Sink Cookies 2

To prevent the cookies from getting soft over time, ensure that they cool completely on the baking tray when it comes out of the oven.

I was inspired by the amazing Puffy and Chewy Chocolate Chip Cookies over at Wishful Whisking to make these. Thanks!

150g Stork or salted butter

120g soft light brown sugar

40g granulated sugar

1 tsp vanilla extract

1 egg

265g plain flour

½ tsp bicarbonate of soda

¼ tsp salt

100g white or milk chocolate chips – or chop up a 100g bar of chocolate finely

50g hazelnuts, finely chopped

25g glace cherries, finely chopped

50g Smarties

1 tbsp milk, optional

  1. Preheat the oven to 190°C. Grease and line 2 baking trays with baking parchment – it will stick with greaseproof paper.
  2. Place the Stork or butter into a bowl and cream together with the two sugars until it has turned a shade lighter and looks fluffy. Beat in the vanilla and egg.
  3. Sieve over the dry ingredients and fold until it has combined into a thick cookie dough. Add the chocolate chip, hazelnuts, cherries and Smarties into the dough and fold 8 times so you don’t overwork the dough. If the dough feels heavy, add the milk to loosen slightly.
  4. Spoon tablespoons of the cookie dough onto the trays, leaving room for spreading. You should be able to squeeze 9 per tray, accounting for spreading whilst baking.
  5. Bake for at least 12 – 15 minutes. The cookies are done once they’ve just turned a light brown at the edges and are still soft in the middle.
  6. Allow the cookies to cool on the baking tray completely before placing in cellophane bags or wrapping in a strip of parchment and tying with ribbon to give as presents.

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