Martha Stewart’s Epic Giant Kitchen Sink Chocolate Chip Cookies

Source: Adapted from Martha Bakes on PBS. This recipe captures the essence of Martha Stewart’s meticulous approach to baking, resulting in a truly superior cookie that’s both robust and incredibly satisfying.

These Giant Kitchen Sink Cookies are a symphony of textures and tastes, a celebration of all the wonderful odds and ends in your pantry. Each cookie is a substantial, golden-brown disc, crispy at the edges and wonderfully chewy in the center. They are generously loaded with a delightful medley of mix-ins – from the wholesome chewiness of old-fashioned rolled oats and tropical coconut chips to the sweet tang of dried apricots and cherries, and the rich indulgence of dark chocolate and toasted pecans. This recipe isn’t just about baking; it’s about transforming simple ingredients into something truly extraordinary.

Pro Tip for Superior Cookies: As with many of the best cookie recipes, allowing the portioned dough balls or shaped, unbaked cookies to chill in the refrigerator overnight – or even better, for 24 to 72 hours – truly elevates the flavor and texture. This chilling period allows the dry ingredients to fully hydrate, the flavors to meld, and the butter to firm up, resulting in a cookie that spreads less, bakes more evenly, and boasts a richer, more complex taste. Don’t skip this step if you have the time!

To create these impressive and satisfying cookies, gather the following high-quality ingredients. Remember, the better your ingredients, the more exceptional your final product will be:

• 1 cup (which is equivalent to 2 sticks or 8 ounces) unsalted butter, softened to room temperature for optimal creaming.
• ¾ cup granulated sugar, providing essential sweetness and contributing to the cookie’s texture.
• ¾ cup packed light-brown sugar, which adds moisture, chewiness, and a lovely molasses flavor.
• 2 large eggs, acting as binders and adding richness to the dough.
• 2 teaspoons pure vanilla extract, for that classic, comforting aroma and taste. Use good quality vanilla!
• 2 cups all-purpose flour, the structural foundation of our magnificent cookies.
• 1 teaspoon coarse salt (like kosher salt), crucial for balancing the sweetness and enhancing all the other flavors.
• 1 teaspoon baking soda, to help the cookies spread and achieve a tender crumb.
• ½ teaspoon baking powder, providing additional lift for a perfectly soft cookie.
• 1½ cups old-fashioned rolled oats, adding a hearty chew and wholesome texture. Quick oats can be used in a pinch, but old-fashioned are preferred.
• 1 cup coconut chips (or shredded coconut), for a tropical hint and delightful chew.
• 1 cup dried apricots, coarsely chopped – their sweet and tangy notes are a fantastic addition.
• 1 cup coarsely chopped dark chocolate (or a mix of chocolate chips and chunks), for pockets of rich, molten goodness.
• 1 cup dried cherries, offering a burst of tart-sweet flavor.
• 1 cup pecans, toasted and coarsely chopped – toasting brings out their nutty depth. Walnuts or other nuts can be substituted.

Step-by-Step Baking Instructions

Follow these detailed instructions to create Martha Stewart’s legendary Giant Kitchen Sink Cookies:

1. Begin by preparing your workspace and oven. Preheat your oven to 350 degrees Fahrenheit (175°C). Line several large cookie sheets with parchment paper. This non-stick surface is essential for preventing the large cookies from sticking and ensures even baking and easy removal.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, combine the softened unsalted butter with both the granulated sugar and the packed light-brown sugar. Beat these on medium speed for approximately 2 minutes, or until the mixture becomes notably pale and fluffy. This creaming process incorporates air, which contributes to the cookie’s light texture. Reduce the mixer speed to low. Add the eggs, one at a time, beating well after each addition until fully combined into the butter mixture. Finally, mix in the pure vanilla extract until just incorporated, scraping down the sides of the bowl as needed to ensure everything is thoroughly mixed.
3. In a separate medium-sized bowl, whisk together the all-purpose flour, coarse salt, baking soda, and baking powder. This dry mixture should be evenly combined to ensure proper leavening throughout the dough. With the mixer still on low speed, gradually add the dry ingredients to the wet butter mixture, beating only until they are just combined and no streaks of dry flour remain. Be careful not to overmix, as this can lead to tough cookies. Once the base dough is formed, gently fold in the robust mix-ins: the old-fashioned rolled oats, coconut chips, coarsely chopped dried apricots, dark chocolate chunks, dried cherries, and toasted pecans. Mix on low speed, or by hand with a sturdy spatula, until these additions are just evenly distributed throughout the dough.
4. Now it’s time to shape your colossal cookies! For each cookie, measure out a generous ¾ cup of dough. Roll this portion into a ball and arrange the balls on your prepared cookie sheets, ensuring they are spaced about 3 inches apart to allow for spreading during baking. Using the palm of your hand, gently flatten each dough ball into a round approximately 4 inches in diameter. (Chef’s Note: For the absolute best results, we highly recommend chilling the sheet pans with the shaped cookie dough. Cover the pans tightly with plastic wrap and refrigerate overnight, or for an ideal 24 to 72 hours. This chilling period significantly improves the cookie’s flavor, texture, and reduces spreading.) Bake the cookies in your preheated oven until they are beautifully golden brown around the edges and set in the center. This will take approximately 16 minutes, though larger ovens or thicker cookies might require a minute or two longer. Rotate the cookie sheets halfway through the baking time to ensure even browning. Once baked, let the giant cookies cool on the baking sheet for about 2 minutes to allow them to set up before carefully transferring them to a wire rack to cool completely. Enjoy these magnificent creations warm or at room temperature!

Tips for Success with Your Giant Kitchen Sink Cookies

• Ingredient Quality: Use good quality butter, pure vanilla extract, and fresh nuts. These ingredients truly make a difference in the final flavor.
• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This allows them to cream together properly, creating an emulsified, smooth dough.
• Don’t Overmix: Overmixing the flour can develop the gluten too much, resulting in tough cookies. Mix only until the ingredients are just combined.
• Customize Your Mix-ins: While Martha’s combination is fantastic, feel free to substitute or add other ingredients like white chocolate chips, butterscotch chips, other dried fruits (cranberries, raisins), or different nuts (walnuts, almonds). Just keep the total volume of mix-ins roughly the same.
• Toasting Nuts: Toasting pecans (or any nuts) before adding them to the dough significantly enhances their flavor. Spread them on a baking sheet and toast in a 350°F oven for 5-7 minutes until fragrant.
• Cooling Time: These giant cookies need a bit more time to set after coming out of the oven. Don’t rush transferring them to a wire rack, or they might break.

Storage and Serving Suggestions

Once cooled, store your Giant Kitchen Sink Cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze the baked cookies for up to 2-3 months. Thaw at room temperature or gently warm in the microwave for a fresh-baked experience.

These cookies are wonderful on their own, but they also pair beautifully with a cold glass of milk, a scoop of vanilla ice cream, or a warm cup of coffee or tea. They are perfect for sharing with friends and family, packing into lunchboxes, or bringing to your next gathering where they are sure to be a crowd-pleaser.