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Everything Cookies
Credit:
Chris Simpson
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes about 2 dozen
Ingredients
Ingredient Checklist
2 sticks unsalted butter, softened
1 1/4 cups packed dark-brown sugar
3/4 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons kosher salt (we use Diamond Crystal)
2 large eggs, room temperature
1 tablespoon pure vanilla extract
2 3/4 cups unbleached all-purpose flour
1 1/2 cups flaked corn cereal, plus more for topping (optional)
8 ounces coarsely chopped semisweet chocolate (about 2 cups), plus larger shards or disks for topping (optional)
1 cup coarsely chopped mini pretzels, plus more for topping (optional)
1/2 cup toffee bits, such as Heath
Cook's Notes
Extra-large scoops of dough don’t just deliver outsize delight: After you bang the sheets halfway through baking, you end up with the perfect ratio of super-chewy centers to crispy edges.
Gallery
Everything Cookies
Credit:
Chris Simpson
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes about 2 dozen
Gallery
Everything Cookies
Credit:
Chris Simpson
Everything Cookies
Credit:
Chris Simpson
Everything Cookies
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes about 2 dozen
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes about 2 dozen
prep: 20 mins
total: 1 hr
prep:
20 mins
total:
1 hr
Yield: Makes about 2 dozen
Makes about 2 dozen
Ingredients
Ingredients
- 2 sticks unsalted butter, softened
- 1 1/4 cups packed dark-brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons kosher salt (we use Diamond Crystal)
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 2 3/4 cups unbleached all-purpose flour
- 1 1/2 cups flaked corn cereal, plus more for topping (optional)
- 8 ounces coarsely chopped semisweet chocolate (about 2 cups), plus larger shards or disks for topping (optional)
- 1 cup coarsely chopped mini pretzels, plus more for topping (optional)
- 1/2 cup toffee bits, such as Heath
Directions
Preheat oven to 350°F with a rack in center. Beat butter with both sugars, baking powder, baking soda, and salt on medium-high speed until light and creamy, about 2 minutes. Add eggs, one at a time, beating to combine after each addition.
Beat in vanilla. Add flour and beat on low to combine. Beat in cereal, chocolate, pretzels, and toffee bits to combine, a few seconds.
Scoop 1/4-cup balls of dough onto parchment-lined baking sheets, spaced 2 inches apart. Flatten each slightly. Press pieces of chocolate and pretzel and a few cereal flakes on top of each cookie.
Bake 8 minutes, then remove from oven and bang sheets on counter or stove top. Return to oven and bake until cookies are barely set in centers and starting to brown on edges, 8 to 9 minutes more. Let cool on sheets 5 minutes, then transfer to wire racks and let cool completely. Store in an airtight container at room temperature up to 3 days, or freeze up to 1 month.
Cook's Notes
Extra-large scoops of dough don’t just deliver outsize delight: After you bang the sheets halfway through baking, you end up with the perfect ratio of super-chewy centers to crispy edges.
Cook’s Notes
Extra-large scoops of dough don’t just deliver outsize delight: After you bang the sheets halfway through baking, you end up with the perfect ratio of super-chewy centers to crispy edges.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Everything Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Everything Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
