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 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.
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!
- 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
- 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
- Line a baking sheet with parchment paper.
- Add the olive oil, sugar, vanilla, salt and egg to a large mixing bowl. Mix everything together until it's smooth.
- Add the flour and baking soda and mix just until you no longer still see dry spots. (Do not over mix!)
- Fold in the pecans, hazelnuts and chocolate chunks or chips.
- 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.
- Add the poppy seeds, sesame seeds, salt and sugar to a small bowl. Mix until everything is evenly blended.
- 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.
- Wrap the baking sheet tightly in plastic wrap and place it in the refrigerator for at least 6 hours, and ideally overnight.
- Then preheat the oven to 350 degrees F, and line another baking sheet with parchment paper.
- Once the oven is preheated, remove the other baking sheet from the refrigerator.
- With about 2-inches between them, add the coated dough balls to the new parchment-lined baking sheet.
- Bake just until the cookies have solidified, 12 to 14 minutes. (Repeat until you've baked all of the cookies.)
- Let them sit on the baking sheet for a couple of minutes, then let them cool on a baking rack.