Christmas Kitchen Sink Cookies: The “Total Solid” Equilibrium

The Science of the “Heavy-Load” Dough

“Kitchen Sink” cookies are notorious for spreading too thin or falling apart because they are overloaded with inclusions (chips, nuts, pretzels). In 2026, we utilize High-Solid Structuring:

The Cornstarch Anchor: We add a small amount of cornstarch to the flour. This interferes with gluten development just enough to keep the cookie soft, while providing a “stiffening” agent that prevents the dough from collapsing under the weight of the pretzels and candies.
The Cold Hydration: By chilling the dough for 24 hours, the flour fully hydrates and the fats solidify. This ensures that when the cookie hits the oven, the “structure” sets before the “fat” melts, resulting in a thick, chewy cookie that holds all its “treasures” in place.

Ingredients List

The Cookie Base:
- Unsalted Butter (1 cup / 2 sticks): Browned for extra depth.
- Brown Sugar (1 cup) & Granulated Sugar (21 cup).
- All-Purpose Flour (2 cups) + Cornstarch (2 tsp).
- Egg (1 large) + 1 Egg Yolk: The extra yolk adds richness and “chew.”
The “Christmas Sink” Inclusions:
- Red and Green M&Ms (21 cup).
- Semi-Sweet Chocolate Chunks (21 cup).
- Crushed Mini Pretzels (21 cup): For the salty “snap.”
- Potato Chips (21 cup): Thick-cut, ruffles style (trust the process).
- White Chocolate Chips (41 cup).
The Finish:
- Flaky Sea Salt.

Timing: The “Patience” Window

Prep: 20 minutes.
Chilling: 2 hours (Minimum) to 24 hours (Ideal).
Baking: 11–13 minutes.

Step-by-Step Instructions

Step 1: The Brown Butter Base

Melt the butter in a skillet over medium heat, swirling until it turns amber and smells nutty. Let it cool until it’s just room temperature.

Actionable Advice: Don’t skip the cooling! If you add sugar to hot butter, it will dissolve too much, leading to a greasy cookie.

Step 2: The Creaming

Cream the browned butter and sugars until light and fluffy. Beat in the egg, the extra yolk, and vanilla.

Step 3: The Dry Mix

Whisk the flour, cornstarch, baking soda, and salt. Fold into the wet ingredients until just a few streaks of flour remain.

Step 4: The “Sink” Fold

Fold in all your inclusions (M&Ms, pretzels, chips, and chocolate).

The 2026 Pro-Tip: Keep the potato chips in relatively large pieces. They will break down further as you scoop the dough, and you want visible “shards” of salt and crunch.

Step 5: The “Scoop and Chill”

Scoop large mounds (about 3 tbsp) onto a tray. Cover and refrigerate.

The Science: A cold cookie dough results in a “crackle” top and a soft, fudgy center.

Step 6: The Bake

Bake at 350°F (175°C) for 11–13 minutes. The edges should be golden, but the centers should still look slightly “underdone.” They will firm up on the hot pan.

Common Mistakes to Avoid

Over-mixing: Once the flour and “sink” ingredients go in, mix only until combined. Over-mixing leads to a “bread-like” cookie instead of a chewy one.
Using Thin Chips: Cheap, thin potato chips will vanish into the dough. You need a thick, “Kettle” or “Ruffled” chip to survive the moisture of the dough.
Baking Straight Away: If the dough is warm, the cookies will spread into one giant, thin pancake. Chill is mandatory.

3 Modern Variations for 2026

Style	The “Secret” Ingredient	Flavor Profile
The “Morning After”	Add 1 tbsp Espresso Powder	Deepens the chocolate and cuts the sugar.
The “Winter Spice”	Add 21 tsp Cinnamon	Gives it a cozy, snickerdoodle undertone.
The “Nutty Elf”	Swap chips for Toasted Pecans	Adds a classic, buttery crunch.

Export to Sheets

Would you like me to help you adjust the bake time if you want to make these into “Giant Bakery Style” 6-ounce cookies?