Kitchen sink cookies

Makes: 8 large cookies

Ingredients

• 1 cup (226 grams) cold butter, cut into small cubes
• 2 cups (400 grams) granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 ½ cups (180 grams) cake flour
• 1 ⅓ cups (173 grams) all-purpose flour
• 1 ½ teaspoons cornstarch
• 2 teaspoons kosher salt
• 1 KEXCHOKLAD bar, roughly chopped
• ½ bag FESTLIGT potato chips
• 1 CHOKLAND MORK dark chocolate bar, roughly chopped
• 1 package MUNSBIT salted and roasted cashews, roughly chopped

Step by step

1. In a medium bowl, whisk together the cake flour, all-purpose flour, cornstarch, and salt. Set aside.
2. In a separate large mixing bowl, add the butter and sugar. Using a wooden spoon, beat the mixture until well combined, light, and fluffy, about 10 minutes. Mix in the eggs, one at a time, until incorporated and smooth, then stir in the vanilla. (You can also complete this step in a stand mixer fitted with the paddle attachment).
3. Add half of the dry ingredients to the butter mixture, and mix until just combined. Repeat with the remaining flour mixture. Stir in the KEXCHOKLAD bar, potato chips, dark chocolate, and cashews.
4. Divide the dough into 6-ounce/170-gram balls. Transfer to a parchment-lined sheet tray, cover, and refrigerate for at least 1 hour, or overnight ideally.
5. Preheat the oven to 425 degrees. Add 3 dough balls to a parchment paper-lined sheet tray. Bake for 15 to 17 minutes or until lightly golden brown, with darker brown spots around the edges. Remove from the oven and let the cookies cool on the sheet tray for 5 minutes. Transfer the cookies to a cooling rack. Repeat with remaining dough balls. Store fully cooled cookies in an airtight container.