I’m not the only one who raids the kitchen cabinets to add extras to my cookie dough. Several local shops have discovered the joys of combining dried fruits, assorted chocolate chips, and even pretzels in their recipes. The Fresh Market’s Kitchen Sink Cookies are a crunchy combo of chips, raisins, nuts, and more. Evergreen Cafe’s Everything cookie and Whole Food’s Jumble cookie are also studded with a satisfying mix of yummy additives. But the winner may be another Everything cookie, pictured, found at Four Seasons Hotel Baltimore’s Lamill Coffee. It’s as big as a fat pancake and dense with, well, everything but the kitchen sink.
In The Beginning: The invention of the simple wonder
Ruth Graves Wakefield inadvertently made the first chocolate-chip cookies at the Toll House Inn in the 1930s when she cut up a chocolate bar and added it to a butter-cookie recipe.
