The Everything Cookies are incredibly unique. They're a delicious combination of a chewy chocolate chip cookie and a crisp Everything Bagel, minus the garlic and onion. Everyone flips for them!
I love Everything Bagels, and I wanted to somehow work them into a sweet cookie -- to enjoy this delicious seasoning blend in a different, but equally tasty way.
You might be thinking The Everything Cookie recipe is similar to a Kitchen Sink Cookie recipe. You know, the cookies you throw everything into (M&M's, oats, raisins, nuts, etc.). Think again.
Instead, think the Everything Bagel in the form of a cookie, without the garlic and onion, meets a chocolate chip cookie.
My Everything Cookie Mix includes:
- poppy seeds
- sesame seeds - You can use white or black sesame seeds, or a combination thereof.
- brown sugar
- Kosher salt - If you use table salt, use half the amount.
What are the other ingredients?
- olive oil - Using olive oil in cookies is delicious, and it gives them a fantastic outer crispness. If you'd prefer, you can use melted, unsalted butter.
- brown sugar - I use brown sugar to help keep the inside of the Everything Cookie on the soft side. If you prefer crisper cookies, use white sugar.
- pure vanilla extract
- egg - If possible, use pasture-raised eggs.
- all-purpose flour - For a gluten-free version, use Cup4Cup Gluten-Free All-Purpose Flour or another good 1 to 1 gluten-free flour.
- baking soda - If you don’t bake regularly, it’s a good idea to check to be sure your baking soda is still good. To do so, pour a couple of tablespoons of vinegar or lemon juice over about ¼ teaspoon of the baking soda. If it starts to fizz, it’s still good.
- Kosher salt - If you use table salt, use half the amount.
- hazelnuts - I love the subtly sweet flavor of the hazelnuts with the mix of seeds and chocolate. You can also use almonds, or skip them if you'd like.
- semisweet chocolate chips or chunks
How to Make Them
- 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 see dry spots. Fold in the 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-lined baking sheet.
- Wrap the baking sheet tightly in plastic wrap and place it in the refrigerator for at least 6 hours, and ideally overnight.
Recipe Tip: Refrigerating the cookies helps give them a plumper shape when they bake. You can skip refrigeration, if a flatter cookie is okay with you.
- Then preheat the oven to 350°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 in the preheated 350°F oven just until the cookies are no longer doughy and edges are slightly golden, 10 to 12 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.
And when I say, "they're everything you want in a cookie," it's because they're sweet, salty, chewy, crisp, and over-the-top delicious!
I really hope you try my Everything Cookie recipe and love it!
The Everything Cookie Recipe
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 hazelnuts, toasted, peeled, finely chopped
- 2 cups semisweet chocolate chunks or chips
For the coating
- 2½ tablespoons poppy seeds
- 2½ tablespoons black or white sesame seeds
- 2 teaspoons Kosher salt
- 1 tablespoon plus 2 teaspoons golden brown sugar
Instructions
- Line a baking sheet with parchment paper.
- Make the batter.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 see dry spots. (Do not over mix!) Fold in the hazelnuts and chocolate chunks or chips.
- Shape the cookies. 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
- Make the Everything mix. Add the poppy seeds, sesame seeds, salt and sugar to a small bowl. Mix until everything is evenly blended.
- Coat cookies with the Everything mix. 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-lined baking sheet.
- Refrigerate. Wrap the baking sheet tightly in plastic wrap and place it in the refrigerator for at least 6 hours, and ideally overnight.
- Set the oven and prepare another baking sheet. Then preheat the oven to 350°F, and line another baking sheet with parchment paper.
- Bake. 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 in the preheated 350°F oven just until the cookies are no longer doughy and edges are slightly golden, 10 to 12 minutes. Repeat until you've baked all of the cookies.
- Cool. Let them sit on the baking sheet for a couple of minutes, then let them cool on a baking rack.
NOTES
NUTRITION
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David
What an incredibly fun idea! Maybe you should have shaped them like little bagels, too! 🙂 xo
valentina
Excellent idea, David! xo
Deb|EastofEdenCooking
Many desserts during the holiday are just too sweet. The Everything Cookie sounds like the perfect antidote to all the over indulgence!
valentina
I'm thinking it's the perfect antidote to everything! 😉
Sippitysup
Go ahead and throw in a little garlic and onion. GREG
valentina
Don't think I didn't think about it. 😉 xo
Dorothy at Shockingly Delicious
I agree with Greg!
valentina
Dorothy, all great minds think alike! 🙂 xo
Jacque Hastert
These sound fantastic! I also agree with Greg 😉
valentina
Wow! Okay, maybe I try it next time. 🙂
Alina | Cooking Journey Blog
Everything good mixed in the cookie, love the idea!
Tayler Ross
This is such a great idea! I am totally obsessed with everything bagel seasoning!
valentina
I hope you try these Tayler! You might just love them!
Krissy Allori
I gotta admit, you win the prize for most unique recipe! I love the everything bagel flavor!
valentina
Why thank you! I'll take the win. 😉 I hope you try them and are surprise at how yummy they are.
Tisha
Love the mixture of the seasoning!
valentina
Thank you!
David @ Spiced
Interesting! You're right in saying that my gut instinct is to be a little skeptical. Everything bagel seasonings plus chocolate chip cookies? Sounds a little odd. But I trust you, Valentina, and if you say these are good, then I need to try them myself! I do love everything bagels, and who can say no to a good chocolate chip cookie!? Very fun recipe idea!
valentina
Thanks for trusting me, David. 😀 I hope you like them! 🙂 ~Valentina
Kathy @ Beyond the Chicken Coop
Wow! What a unique idea. I'm glad you left the garlic and onion out...that just doesn't sound right in a sweet dish. What a fun way to experiment in the kitchen and even more fun when they turn out fabulous! 🙂
valentina
Thanks so much, Kathy! Yes, happy they're sans garlic and onion. 🙂 ~Valentina
Marissa
I am intrigued by this flavor combo, Valentina! I do love savory / sweet combinations, so I'm sure I'd love these.
valentina
Thank you, Marissa! 🙂 ~Valentina
Ron
A brilliant combination of flavors and a fine contrast in sweet and savory. I also think they would make a fun mimi bagel.
valentina
They would be cute little mini bagels. 🙂 Thanks, Ron! 🙂 ~Valentina
David Scott Allen
I know I commented in 2014, but think of all the other seeds that you could add to the topping! Millet, chia, barrel cactus... the sky is the limit! And you had me at: “without the garlic and onion.” Even before I was allergic to garlic, I found granulated garlic to be the vilest of flavors! Yet I loved fresh garlic. I find the granulated tastes metallic and leaves a bad aftertaste.
valentina
David, you're very kind to revisit my recipes that I'm placing up front again. I appreciate it. Do you know, I seriously think of you when I create a recipe and don't add garlic? I think, "oh, David will like this one." Really. 😀 ~Valentina
Dawn - Girl Heart Food
I seriously love the idea of an everything cookie, Valentina! Those seeds must add such a lovely texture and flavour! Would love to give these a go and I'm sure hubby would enjoy them too! Can't wait to try 🙂 Have a wonderful week ahead!
valentina
Thanks, Dawn. Hope you both love them! 🙂 ~Valentina
Liz
LOL, I was a bit worried that these cookies had garlic and onion! But instead, they're delicious and unique instead of crazy 😉
valentina
Ha! Thanks, Liz! 🙂 ~Valentina
Jeff the Chef
I have to say, this is really, really clever. Everything bagles are one of the very few foods that I won't eat. Can't say why, it just seems wrong to me. So I'm not sure what I think of the same thing in a cookie, but who knows? Maybe in a sweet context, I'd find myself liking it!
valentina
You never know. 😉 Thanks for checking them out, Jeff. 🙂 ~Valentina
John / Kitchen Riffs
This is SO cool -- really creative recipe. Fun stuff -- thanks.
valentina
Thanks, John! 😀 ~Valentina
Stefanie
Did you ever consider/try doing a cream cheese cookie dough here, to further work the bagel theme? I'm wondering how to incorporate that since this is an olive oil dough... any thoughts?
Can't wait to try these!
Valentina
I love this idea, Stefanie! Since I haven't tested the recipe this way, I'm exactly certain -- but, I think you could just add about 1/4 cup of cream cheese to the batter the way it is. Another idea would be to make them into sandwich cookies, with the center being a spread of sweetened cream cheese (sweetened with powdered sugar). They'd have to be served right away, or frozen. I will experiment with this at some point and let you know -- and if you try variations of it, we'd love to hear how it goes. Thanks so much for visiting my site and checking out the reipces. Hope you love it! 🙂 ~Valentina