Everything Cookies

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!

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