Dini of Prep + Rally shared this Crazy Kitchen Sink Cookies recipe from her book Prep + Rally; An Hour of Prep, a Week of Delicious Meals in our episode Use It Up: Your Most Asked About Ingredients because it surprisingly uses tahini (and soy sauce and miso!). The result is magical: literally. You’ll not believe how irresistible these cookies turn out: the perfect combination of sweet and salty.
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Dini’s Crazy Kitchen Sink Cookies
Description
Dini of Prep + Rally shared this Crazy Kitchen Sink Cookies recipe from her book Prep + Rally; An Hour of Prep, a Week of Delicious Meals in our episode Use It Up: Your Most Asked About Ingredients because it surprisingly uses tahini (and soy sauce and miso!). The result is magical: literally. You’ll not believe how irresistible these cookies turn out: the perfect combination of sweet and salty.
Ingredients
1 3⁄4 cups all-purpose flour
3⁄4 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon kosher salt
1⁄2 cup (1 stick) unsalted butter
3⁄4 cup dark brown sugar
1⁄2 cup granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
2 tablespoons tahini paste
3 tablespoons white or yellow light miso paste
1 tablespoon low-sodium soy sauce
1 tablespoon toasted sunflower seeds
1⁄2 cup potato chips
1 cup crushed pretzels
3⁄4 cup semisweet chocolate chips
Instructions
1. Preheat the oven to 350°F. Line two standard baking sheets with parchment paper and position 2 oven racks as close to the center of the oven as possible.
2. In a large bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the sugars until smooth. Add the egg, egg yolk, and vanilla and beat until combined. Add the tahini, miso, and soy sauce and beat for an additional minute.
4. Add the dry ingredients and mix until just incorporated. Add the sunflower seeds, potato chips, pretzels, and chocolate chips and mix on low speed for a few seconds, until fully integrated into the batter.
5. Form the dough into 23 cookies and place them on the prepared baking sheets, leaving about 3 inches between the cookies so they have room to spread. Bake the cookies for 15 to 17 minutes until the cookies are golden but still soft and the tops look cracked, swapping the pans halfway through baking. You want these to remain chewy, so don’t overbake! You can also make them jumbo size and increase the bake time to closer to 20 to 22 minutes.
6. Let cool on the pans (or a cooling rack for faster cooling) and devour!
