Kitchen Sink Cookies

cooking.nytimes.com

Heidimarie Rambo

subheading: FOR THE TOFFEE (OPTIONAL):

¼ cup/57 grams unsalted butter (½ stick)

½ cup/100 grams granulated sugar

½ teaspoon kosher salt

½ cup/110 grams toasted nuts or seeds (optional)

subheading: FOR THE COOKIES:

2 ¼ cups/280 grams all-purpose flour

1 teaspoon kosher salt, more for tossing

1 teaspoon baking soda

¾ cup/170 grams unsalted butter (1 ½ sticks), slightly softened at room temperature

1 packed cup/220 grams light or dark brown sugar

½ cup/100 grams granulated sugar

1 egg, at room temperature

1 teaspoon vanilla extract

About ¾ cup/170 grams salty mix-ins, such as nuts, broken mini pretzels, corn chips or potato chips

About ¾ cup/170 grams sweet mix-ins, such as toffee bits (brickle), chocolate chips or chunks, M&M's, cut-up candy bars or dried fruit

Directions at cooking.nytimes.com

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