Ingredients:

  • 1 cup (2 sticks) (226g) unsalted butter, softened but still cool
  • ¾ cup (150g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ¼ cups (281g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (170g) semi-sweet chocolate chips
  • ½ cup (85g) milk chocolate chips
  • 1 cup (85g) roughly chopped pretzels
  • ½ cup (50g) toffee bits (like Heath Bar bits)
  • Flaky sea salt, for sprinkling (such as Maldon)

Instructions:

  1. Beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Gently fold in the chocolate chips, milk chocolate chips, pretzels, and toffee bits.
  6. Cover the dough and chill in the refrigerator for at least 30 minutes. This prevents the cookies from spreading too much.
  7. Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper or silicone baking mats.
  8. Scoop large mounds of dough onto the prepared cookie sheets, leaving space between each cookie. Gently press the dough mounds down slightly.
  9. Sprinkle the kitchen sink cookies with flaky sea salt.
  10. Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.