Kitchen Sink Cookies

• 160 g browned butter
• 260 g all-purpose flour
• 180 g light brown sugar
• 50 g granulated sugar
• 1 egg
• 1 egg yolk
• 1 tsp salt
• ¾ tsp baking soda
• 1 tbsp vanilla extract
• 200 g good-quality chocolate, dark & milk, chopped
• Salted potato chips, roughly crushed
• Milk chocolate pretzels, roughly broken

1. Begin by browning your butter over medium heat. Continue to stir your butter constantly to get an even browning all throughout the butter. Once your butter has browned lightly and starts to smell nutty, take it off the heat as you don’t want too much of the water from the butter to evaporate, resulting in a dry dough. Set your butter aside to cool slightly
2. In a medium to large mixing bowl, whisk together your butter, sugars & vanilla until combined. Lastly whisk in your egg and egg yolk until a smooth mixture forms.
3. In a separate bowl, lightly whisk together your flour, salt and baking powder
4. Switch over to a spatula and fold in your flour mixture. Once the flour is halfway mixed in, add your chocolate chips or chunks, potato chips & pretzels and mix until there are no dry flour parts left. Be careful not to overmix as this will make the cookies spread too much. 
5. Scoop your cookies into balls and place them in the fridge for at least 1 hour or overnight
6. Once your cookie dough has chilled, preheat your oven to 170C
7. Place your cookies on a parchment paper lined baking tray, around 5 at a time and leave enough room in between them as the cookies will spread. Bake them for 10-12 minutes*. You are looking for the edges are just starting to brown and the middle still underbaked, this is when you take them out. Cookies will continue to bake once they are out of the oven
8. Let them cool completely before serving, allowing them to set and finish baking. Optionally, but I like to serve them with a pinch of flaky sea salt

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