Today I'm bumping up an old recipe from the archives called John's Kitchen Sink Cookies. I'd forgotten about these cookies, but they are a type I really love right now. And by that I mean cookies that are thick, a bit less sweet, and fully loaded with chocolate, chips and nuts. A bonus for those watching sugar is they are very easy to convert to low sugar or make keto-friendly.
SoNo Baking Company
The John of John's Kitchen Sink Cookies is actually John Barricelli of The SoNo Baking Company in South Norwalk, and the recipe is from The Sono Baking Company Cookbook which John co-wrote with Martha Stewart. Fun fact. My husband and I lived in SoNo, about a 5 minute walk from where SoNo Baking Company is now, so I think we'll have to move back. Or I'll just buy the book. Anyhow, John and Martha worked together so it makes sense the recipe would appear in Everyday Food, which is where I found it years ago.
Low Carb or Keto-Friendly Version
This recipe is open to improvisation. To make the cookies low sugar or low carb, make the following changes. Keto version is pictured above.
- Use Victoria's Kitchen Keto Flour instead of all-purpose. You have to buy the components to make this magical flour, but it works so well for low carb cookies and cakes. The key ingredient is bamboo fiber, which I feel like we'll be seeing a lot more of in the future. And just an FYI, it measures like all-purpose 1:1 by volume. In this recipe, you would use 1 ¼ cup, but that amount of Victoria's Kitchen Flour would only weigh about 105 grams.
- Use your favorite brown sugar alternative in place of the brown sugar. I recommend Wholesome Yum Besti Monk Fruit and Allulose Blend. It has a slight maple flavor to it and practically zero aftertaste.
- Omit the oats and use more nuts, and for the chocolate, use something like Lily's or any lower sugar brand.
The recipe should also work well with gluten-free flour like Cup4Cup if you need to make it gluten-free.
Recipe
John's Kitchen Sink Cookie
Ingredients
- 1 ¼ cups unbleached all-purpose flour (155 to 160 grams)
- ½ teaspoon coarse salt (like Morton Kosher)
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- 1 stick unsalted butter, room temperature (soft) (114 grams)
- ½ cup brown sugar (100 grams)
- ¾ teaspoon corn syrup or honey or golden syrup (around 4-5 grams)
- 1 large egg
- ½ tablespoon vanilla extract
- ¼ cup old-fashioned rolled oats
- ¼ cup pecans, best toasted, or walnuts, hazelnuts or macadamia nuts
- 1 cup or more of chocolate chips, any good ones
Instructions
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper; set aside. If your oven runs hot or you are using an allulose sugar blend, preheat to 350F.
- Whisk together flour, salt, baking powder, and baking soda; set aside.
- In the bowl of a stand mixer, beat the butter, brown sugar, corn syrup (or honey) and vanilla until light and fluffy. Beat in the egg, scraping bowl often.
- With mixer on lowest speed, stir in the flour mixture, followed by the oats, nuts and chips.
- Drop by 2 inch balls onto baking sheets. Bake cookies, rotating sheets halfway through, until golden brown, about 12 to 14 minutes. Let cookies cool on sheet 2 minutes before transferring to wire racks to cool completely.
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