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Brown Butter Kitchen Sink Cookies

Four freshly baked Brown Butter Kitchen Sink Cookies piled on a white plate, showing chocolate chunks and pretzel pieces.
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Make rich, chewy cookies using browned butter for a deep, nutty flavor base, loaded with your favorite mix-ins.

Ingredients

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  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 1 cup crushed pretzels
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup toffee bits or chopped candy bar pieces

Instructions

  1. Melt the butter in a light-colored saucepan over medium heat. Continue cooking, stirring occasionally, until the butter foams, then subsides, and brown bits form at the bottom. The butter will smell nutty. Immediately pour the brown butter into a heatproof bowl, scraping in the browned bits. Let cool for 15 minutes.
  2. In a large bowl, whisk the cooled brown butter with the brown sugar and granulated sugar until well combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Gently fold in the chocolate chips, crushed pretzels, nuts, and toffee bits.
  6. Cover the dough and chill for at least 30 minutes, or up to 24 hours for best flavor development.
  7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Scoop rounded tablespoons of dough onto the prepared sheets, leaving about 2 inches between cookies.
  9. Bake for 10 to 13 minutes, or until the edges are golden brown and the centers look slightly underdone.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To brown butter, watch it closely after it stops foaming; the transition from golden brown to burnt happens quickly.
  • For thicker cookies, chill the dough longer or use a cookie scoop for uniform size.
  • You can substitute any combination of chips, dried fruit, or cereal for the mix-ins listed. Aim for about 2.5 cups of total add-ins.

Nutrition

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