The Shopper Kitchen: Cookies with everything but the ‘kitchen sink’
By Angela McRae, The Shopper Kitchen
When I was growing up in Buchanan, Ga., a local convenience store was known for having one of the best pizzas around, and their specialty was named the Kitchen Sink because it had everything on it … but the kitchen sink. I can still recall that perfect crust (neither too thick nor too thin), multiple meats and cheeses, great tomato sauce, fresh green peppers, and memorably, some particularly fine olives.
I couldn’t help thinking of that famous Kitchen Sink pizza recently. I was trying to come up with just the right name for a chocolate chip pan cookie recipe I concocted earlier this year that resulted in some of the best—and easiest—cookies I’ve ever made.
I was experimenting for two reasons. First, I had a variety of baking chips left over from my Christmas baking. And second, I had a pretty new mint-green pan I’d discovered at one of my favorite housewares stores, and of course I was eager to try it out.
Prior to that experiment, I’d never actually made chocolate chip pan cookies before. Why? Baking one giant slab of cookie had always struck me as a bit like cheating. You’re supposed to have to put your life on hold for two to three hours and be at the beck and call of an oven timer every 10-12 minutes. That’s how the process works.
And so I was as surprised as anyone when I quickly became a pan cookie convert. These cookies were quick and easy because I didn’t have to take pans out of the oven every 10 minutes, and they were absolutely delicious!
I definitely suggest trying one (or two) of these cookies while they’re still warm from the oven. And now that school is back in session, I can’t imagine schoolchildren could have a nicer treat than a glass of milk and some “Kitchen Sink” cookies.
“Kitchen Sink” Chocolate Chip Pan Cookies
3/4 cup (1-1/2 sticks) butter, softened
2 large eggs
3/4 cup granulated sugar
1-1/4 cups light brown sugar, packed
1 teaspoon vanilla
2-3/4 cups plain flour
1 teaspoon baking soda
1 teaspoon salt
1-3/4 cups chocolate chips or other flavored baking chips*
1/2 cup pecans
*I originally used a combination of semisweet, milk chocolate, white chocolate, and caramel chips; in my most recent batch, I used various chocolate chips and Butterfinger chips, another terrific combo.
Preheat oven to 350 degrees and line a 10 x 15-inch cookie sheet with aluminum foil, or prepare with cooking spray. In large bowl, cream butter using an electric mixer. Add eggs and combine using high speed of mixer. Add sugars and vanilla and combine. Next, use a spatula or large spoon to add the flour, soda, and salt, and combine well. Then fold in the various chips and pecans. Spread mixture evenly in prepared pan and bake for 23-25 minutes, just until edges are beginning to brown. Let cool for a few minutes (if you can wait that long!) and cut into squares of desired size.