It’s national chocolate chip cookie day plus a tropical storm is on the way to Florida so I decided to try and clear out some pantry items and make kitchen sink cookies! Besides regular chocolate chips, this means you can pretty much add what you’d like to these. I’ll list options in the post but I added some pecans, white chocolate and sugar free peanut butter chips (Reese’s brand which are surprisingly vegan and you can get them at Walmart), some vegan candy coated chips (link in my Amazon storefront – I used these for my popular Cosmic Brownies recipe) plus some potato chips. It all surprisingly worked really well together!
What are “Kitchen Sink” cookies?
The name of these cookies is really just a nod to the playful phrase, “everything but the kitchen sink,” meaning that the cookies can include all kinds of fun ingredients in them. They’re a true raid your pantry and toss in whatever you find kind of cookie! Here are some ideas after the jump.
Some vegan mix-in ideas:
- Pretzels. You can use any plain vegan pretzels just crush them up a bit.
- Vegan white chocolate chips. I used some mini Enjoy Life brand chips (in my Amazon storefront at the end of the post if you have trouble finding them).
- Potato chips. I used plain wavy chips but any will do.
- Nuts, dried fruits or coconut. Any combo of these would be great. Raisins, dried cherries, and most nuts would be great.
- Granola or cereal. You could use some granola or some of your favorite cereal or even some plain oats.
- Flaky salt. You could top the cookies once they’re out of the oven with a little flaky salt for an even more salty/sweet vibe.
What do I need to make these?
- Vegan butter. Use a stick style denser vegan butter if you can. Some spreads that are very soft contain too much water and the cookies won’t have the right texture.
- Vegan sugars. This classic recipe calls for equal amounts of brown and cane sugars. Choosing organic ensures it’s vegan or look for one that states it’s vegan on the package if concerned.
- Flax eggs. I make what I call a “rich” flax egg by adding some fat to the water and flax meal. Think about it. Real eggs have fat and the flax acts like the whites so this forms a more accurate substitute in my opinion but you could use a powdered substitute as well.
- Dry ingredients. All purpose flour is best and although the original recipe called for only 2 1/4 cups, I’ve found increasing it to 2 1/2 was the sweet spot in replicating the texture I remembered. Adding cornstarch does wonders for baked goods in general and adding it here helps give the cookies a chewy inside. Baking soda remains the same amount as the original recipe and for salt, I prefer Diamond Crystals kosher salt but use your favorite.
- Chocolate chips. You can use semi or bittersweet (or even a combo!) so use your favorite brand.
Check out my other vegan chocolate chip cookie recipes here!
Vegan Kitchen Sink Chocolate Chip Cookies
18
servings15
minutes12
minutesA classic chocolate chip cookie recipe with delicious mix-ins from your pantry that you can make your own!
Ingredients
2 1/4 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon salt
1 cup vegan butter (2 sticks – room temperature)
¾ cup granulated sugar
¾ cup packed brown sugar
2 teaspoons vanilla extract
1 1/2 cups semisweet chocolate chips
- Rich Flax Eggs
2 tablespoons finely ground flax meal
1/4 cup water, room temperature
1 teaspoon coconut oil or plain vegetable oil
- Mix-ins
White chocolate chips, peanut butter chips, pretzels, nuts, dried fruit, potato chips, granola, etc. about 2 cups total and mix them in by hand.
Directions
- In a bowl mix together the dry ingredients with a whisk to remove any large lumps and set aside.
- Make the rich flax egg by whisking the flax meal into the water until completely combined then whisk in the oil. Set aside for five minutes to thicken.
- In a separate bowl using a stand or hand mixer, cream the butter for a few minutes to lighten it. Add the sugars and continue to mix for one to two minutes scraping down the sides of the bowl as needed. Add the flax egg mixture and vanilla and blend until fully incorporated.
- Add the flour mixture all at once and mix just until there are a few streaks of flour left. Add the chips and any mix-one and combine just until the dough is smooth and there’s no traces of flour left.
- You can bake the cookies immediately but I’ve found they do benefit from some refrigeration. I refrigerated my dough overnight but again, it’s not absolutely necessary.
- Preheat your oven to 350°. Line a large full sheet baking pan with parchment paper or spray it (I prefer aluminum or gold finish nonstick pans) and scoop the dough. I explain the three different methods in the post and the one I felt worked best was to use a standard sized spring release ice cream scoop then roll the dough into a ball, separate the dough ball in half then price it back together from the opposite sides and place it on the sheet seam side up. You can certainly go old school and drop dough from a large tablespoon but to get them to look like mine as pictured you’ll need to follow my method.
- All ovens vary but the key to getting these cookies crisp on the outside and chewy on the inside is to not over bake them. I use a convection oven and 11 minutes was the sweet spot for me but depending on the size you made them and your oven, the time could vary from 1-3 minutes so best to check often. They should look a little loose in the middle but baked with golden edges.
- When done baking, remove from the oven and give them a hard rap or tap on the counter to deflate them a bit. They’ll pool and ripple that way. I also use a glass or bowl to spin around the outside edges of the cookie to make them perfectly round but it’s not necessary. If you want to add a few more mix-ins to the top while they’re hot so they look nicer now would be the time to do that.
- Store cookies in an airtight container at room temp or in the fridge.
Recipe Video
Notes
- Use a dense vegan stick or block style butter for best results. If you forgot to leave your vegan butter out, you can microwave it in very small increments (like 5 seconds at a time) until it is somewhat softened. Be careful as it can become liquid fast so don’t overdo it!
- Use your favorite chocolate chips. I like mixing some semisweet and bittersweet sometimes for the best of both worlds.
- If you don’t have flax meal you could use a powdered egg replacer as well. Substitute the same amount.
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