Molly Yeh's "Everything But The Kitchen Sink" Cookie

By Food Network · 60 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Line 2 baking sheets with parchment paper.
2. In a large bowl, whisk together the melted butter, brown sugar and granulated sugar. Whisk in the eggs one at a time, then the vanilla.
3. Sprinkle the flour, cocoa, salt, baking powder and baking soda over the mixture. Whisk roughly, then mix into the batter until mostly combined.
4. Fold in most of the white chocolate, rainbow chips and peanut butter pretzels, and all of the caramel bits and espresso beans. Keep a handful of each for the top.
5. Scoop heaping 1/4-cup (100 g) balls of dough onto the sheets, 2 1/2 inches apart, with 6 per sheet. Flatten slightly, then top with the reserved white chocolate, rainbow chips and pretzels, and a pinch of flaky salt.
6. Bake one sheet at a time in the centre of the oven. Or bake both at once on the upper-middle and lower-middle racks, swapping and rotating the sheets 180 degrees a little over halfway through. Bake until puffed and set around the edges but still soft in the middle, checking from 12 minutes. An instant-read thermometer should show about 175°F (79°C) inside.
7. Cool completely on the sheets.

Summarized from Food Network's video. Watch it for the details.

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