Sourdough Kitchen Sink Cookies

There are also two kinds of people in the cookie world. The soft-cakey cookie people and the crunchy cookie people. Cakey cookie people, this recipe is for you!! Crunchy cookie people, I highly suggest you give them a try, they might just surprise you. 😉 A gloriously delicious cookie stuffed with basically everything you have in your pantry. This recipe is also incredibly versatile; you could add cranberries, raisins, white chocolate chips, chocolate chunks, pretzels, the list really does go on and on. Everything but the kitchen sink y’all. Hope you enjoy this one!

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Sourdough Kitchen Sink Cookies

Author: Mekenzie A.

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

The only sweet & salty cake-like cookie you will ever need. :)

Ingredients

• I stick (8 Tbs) unsalted butter, cold
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 1/2 cup sourdough discard, plus extra
• 1 tsp vanilla
• 1 3/4 cup all-purpose flour
• 1 tsp salt
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1/2 cup chocolate chips (semi-sweet or dark)
• 1 cup barely chopped walnuts
• 1/2 cup shredded sweetened coconut
• 1 cup potato chips

Instructions

1. Pre-heat oven to 375 F.
2. Mix the dry ingredients together in a bowl and set aside.
3. Cream your butter and sugars in the bowl of a stand mixer with the paddle attachment. (I did try using a hand mixer for this, it will work, but it will take a little more time.)
4. Add your egg, sourdough discard, and vanilla, and mix to combine.
5. Add your dry ingredients and mix until a cookie-batter-like dough appears. If your dough seems a little dry, add a tsp or two of sourdough discard until you get your desired consistency.
6. Fold in your chocolate chips, walnuts, and coconut. Finally, as gently as you can, fold in the potato chips, making sure to keep big chunks in your batter to add that desired crunch.
7. Spoon tablespoons of batter onto a sheet pan lined with parchment paper. Flatten out each cookie a little bit with the back of a spoon. Bake for 15-16 minutes, or until the tops of the cookies start to brown.
8. Let the cookies rest on the pan for 5 minutes before transferring them to a cooling rack. Let cool just a little bit before digging in. ENJOY!!