What's new with Bravo's Top Chef Ryan Scott? Tonia caught up with the busy California culinary star and got him to share his favorite "foodie" recipe: Kitchen Sink Cookie.
|Kitchen Sink Cookie|
5 cups Butter
5 cups Sugar
3 3/4 cups Light Brown Sugar
¼ cup + 1 Tbsp Light Corn Syrup
1 ½ Tbsp Vanilla Extract
10 each eggs
8 3/4 cups All Purpose Flour
2.5 Tbsp Baking Powder
1.5 Tbsp Baking Soda
2.5 Tbsp Kosher Salt
½ Gallon Guittard Chocolate Chips, Butterscotch Chips, Coconut, & Four Barrel Coffee (½ cup) mix
1 Bags Potato Chips
1 Bags Pretzels
- In a stand mixer with a paddle attachment, cream butter, sugars, corn syrup, and glucose syrup on medium-high for 2 to 3 minutes until fluffy and pale yellow in color. Scrape down sides of the mixing bowl with a spatula.
- On a lower speed, add eggs and vanilla extract to incorporate. Increase mixing speed to medium-high and start a timer for 10 minutes. During this time the sugar granules will fully dissolve; the mixture will become an almost pale white color and your creamed mixture will double in size.
- When time is up, on a lower speed, add the flour, baking powder, baking soda, and salt. Mix 45 to 60 seconds just until your dough comes together and all remnants of dry ingredients have incorporated. Do not walk away from your mixer because you will over mix the dough. Scrape down the sides of the mixing bowl with a spatula.
- On the same low speed, add gallon of chocolate chips, butterscotch, coconut, and coffee mix and mix for 30 to 45 seconds until they evenly mix into the dough. Add chips and pretzels on low speed until they are just incorporated.
- Using a 6oz ice cream scoop, portion cookie dough onto a parchment paper lined sheet pan, at least 4” apart. Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of 1 hour or up to 1 week. DO NO BAKE COOKIES AT ROOM TEMPERATURE.
- Preheat the oven to 400F (convection oven 350F). When the oven is hot, bake the cookies for 9 to 11 minutes. While in the oven, the cookies will puff, crackle, and spread.
A Recipe from Chef Ryan Scott