The Only Cookie Recipe You'll Ever Need! One cookie dough, a million different combinations of ingredients to create your own epic spin on the famous Compost Cookie® at Momofuku Milk Bar by Christina Tosi. In this recipe you'll find a Christmas Kitchen Sink Cookie with white and dark chocolate, peppermint candy, dried cranberries, pistachios and of course you can't miss the potato chips and mini pretzels! You'll also find ideas for mix-ins to create white and dark chocolate chip versions!
Scrape down the sides of the bowl with a spatula. If you want to make different variations of the kitchen sink cookie, divide the cookie dough at this point and mix the ingredients for each kind of cookie separately.
To add the mix ins: with mixer on low speed, add any of the mix ins except for the chips and pretzels. Mix just until incorporated, about 30 seconds.
Using a heaping teaspoon for medium sized cookies or 1/3 cup or scoop for larger cookies, portion out the dough onto a parchment-lined sheet pan.
Arrange the chilled dough a minimum of 4 inches apart on parchment- or silpat-lined sheet pans. (THIS IS VERY IMPORTANT AS THESE COOKIES SPREAD!)
Bake for 11 minutes for medium cookies or 18 minutes for large cookies. The cookies will puff, crackle, and spread. They should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute if that’s not the case but don’t over bake.