Kitchen Sink Cookies
A salty-sweet dream come true! Made with brown butter, salted caramel chips, gluten-free pretzels and both semisweet and milk chocolate. These cookies are loaded with rich flavors and have the most perfect chewy texture. With just the right amount of melty, ooey-gooey, chocolate goodness. To make things even better, you’ll only need to chill these beauties for 30 minutes before baking them up and devouring them!
Servings : about 12 large cookies
Prep Time : 25 minutes + chill time
Bake Time : 12 minutes
Ingredients
2 ¼ cups (315g) 1:1 gluten-free flour, See Recipe Notes
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (227g) unsalted butter
1 cup (220g) dark brown sugar, packed
1/2 cup (100g) granulated cane sugar
1 teaspoon honey
1 teaspoon espresso powder, optional
2 teaspoons vanilla bean paste or extract
1 teaspoon apple cider vinegar
1 large egg + 2 egg yolks, room temperature
1 cup semisweet chocolate chunks
3/4 cup milk chocolate chips
3/4 cup crushed gluten-free pretzels
1/2 cup salted caramel baking chips
flaky salt for sprinkling, optional
Directions
In a small saucepan over medium heat, brown 1/2 cup of the unsalted butter. Once the butter is browned, add it to a heat safe bowl along with the remaining 1/2 cup of butter. Place in the fridge to cool completely, until it begins thicken slightly, before using.
In a medium bowl, mix the flour, baking soda and the salt. Set aside.
In a large bowl whisk together the cooled brown butter, both sugars, honey and the espresso powder until lightened in color and fluffy.
Add in the vanilla and vinegar, whisking until it resembles a smooth thick paste. Whisk in the egg and egg yolks until just combined.
Mix the dry ingredients into the wet ingredients, then gently fold in the semisweet and milk chocolate, salted caramel chips and crushed pretzels. Be careful not to over mix the dough.
Cover bowl tightly with plastic wrap and then foil. Let the cookie dough chill in the refrigerator for 30 minutes.
While the dough is in the fridge, preheat the oven to 350°F and line a baking sheet with parchment paper.
After the dough has rested, using a large cookie scoop, drop cookie dough balls onto the prepared baking sheet. Then, press one whole pretzel piece gently on top of each dough ball.
Bake for 10 to 12 minutes or until they are golden brown around the edges but slightly underdone in the center. Remove from the oven and allow cookies to rest on the baking sheet for about 10 minutes before transferring them to a wire rack to finish cooling.
Notes
I recommend using Cup4Cup multi-purpose gluten-free flour for this recipe. I have not tested this recipe with other gluten-free flours.
