Kitchen-Sink Cookies with Amber Ale

Directions

1. 1. Place racks in top and bottom thirds of oven and preheat to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.
2. 2. In a medium bowl, using an electric hand mixer on medium-high, beat butter with brown sugar until light and fluffy, 1 to 2 minutes.
3. 3. Reduce speed to medium-low and beat in amber ale and vanilla. Beat in egg yolk and baking soda until well combined.
4. 4. Using a wooden spoon or rubber spatula, stir in flour until no streaks remain. Stir in add-ins. Divide dough into 8 balls. Arrange 4 balls, at least 3 inches apart, on each of the prepared baking sheets. Sprinkle with additional add-ins (if using) and gently press to adhere.
5. 5. Bake in preheated oven, switching and rotating pans halfway through, until edges are golden and cookies are just set, 10 to 11 minutes.
6. 6. Let cool on pans on cooling racks for 5 minutes. Transfer cookies to racks and let cool until firmed up, about 10 minutes. Eat warm. Or let cool completely; cookies will keep in a sealed airtight container at room temperature for up to 2 days.

Tip

• For the add-ins, use a mix of chopped mini chocolate bars; candy-coated chocolate, peanuts and/or raisins; and small pieces of plain potato chips. If you include the chips, make sure they only account for about one-third of the add-ins; otherwise, the cookies will come out dry and salty. But a small measure will give you a really pleasing salty-sweet tension.