The Everything Cookie

The Everything Cookie might just be the most unique cookie I’ve ever made.  And the most delicious!You might be thinking The Everything Cookie is similar to a “Kitchen Sink” cookie.  You know, the cookies you throw everything into (M & M’s, oats, raisins, nuts, etc.)?

Think again.

Think The Everything Bagel.

Think The Everything Bagel without the garlic and onion.

Think The Everything Bagel without the garlic and onion and with a chocolate chip cookie.

If you’re skeptical, I get it — so was I.

This recipe idea came to me a few days ago, just in time for the Los Angeles Food Blogger holiday cookie party.  When I pulled them out of the oven, I thought either they’d be brilliant — or — they’d be too weird (for lack of a better word), and I’d have to come up with another idea super quickly for the party.

Fortunately, they were brilliant, and I loved them!

And unless they just ate all of them to be kind, they were a big hit among my fellow food bloggers, too.  Yay!

I really, really hope you try these.  The are definitely one of my new favorite cookies of all time!

The Everything Cookie

 

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Prep time

6 hours 30 mins

Cook time

12 mins

Total time

6 hours 42 mins

 

Please note that the active work time is less than 1 hour -- the 6 hours in the prep time is refrigeration time. Makes about 3 dozen cookies.

Ingredients

• 1 cup extra virgin olive oil
• 1½ cups golden brown sugar
• 1 tablespoon vanilla
• ½ teaspoon sea salt
• 1 large egg, lightly blended
• 2 cups all-purpose flour
• ½ teaspoon baking soda
• ¼ cup toasted, finely chopped pecans
• ¼ cup toasted, finely chopped, peeled hazelnuts
• 2 cups semisweet chocolate chunks or chips

For the coating

• 2½ tablespoons poppy seeds
• 2½ tablespoons black sesame seeds
• 1 tablespoon, plus 2 teaspoons Fleur de Sel (or other lovely coarse sea salt)
• 1 tablespoon, plus 2 teaspoons teaspoons brown sugar

Instructions

1. Line a baking sheet with parchment paper.
2. Add the olive oil, sugar, vanilla, salt and egg to a large mixing bowl. Mix everything together until it's smooth.
3. Add the flour and baking soda and mix just until you no longer still see dry spots. (Do not over mix!)
4. Fold in the pecans, hazelnuts and chocolate chunks or chips.
5. Shape the cookie dough into balls, about 1 generous tablespoon each. Place them on the parchment-lined baking sheet as you go. (They can be close together and should all fit on one sheet.) Set aside.

For the coating

1. Add the poppy seeds, sesame seeds, salt and sugar to a small bowl. Mix until everything is evenly blended.
2. Now roll each prepared ball of dough into this mixture, coating it on all sides -- you don't want to see the dough when you're done. As you coat them, place each one back onto the same parchment-line baking sheet.
3. Wrap the baking sheet tightly in plastic wrap and place it in the refrigerator for at least 6 hours, and ideally overnight.
4. Then preheat the oven to 350 degrees F, and line another baking sheet with parchment paper.
5. Once the oven is preheated, remove the other baking sheet from the refrigerator.
6. With about 2-inches between them, add the coated dough balls to the new parchment-lined baking sheet.
7. Bake just until the cookies have solidified, 12 to 14 minutes. (Repeat until you've baked all of the cookies.)
8. Let them sit on the baking sheet for a couple of minutes, then let them cool on a baking rack.

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