Everything Bagel Cookies

5 from 11 votes

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!

*The active work time is less than 1 hour -- the 6 hours in the prep time is refrigeration time.

*Makes about 3½ dozen, depending on the size of the cookies.

Prep Time30

Cook Time12

Refrigeration6

Total Time6 42

Course: Dessert

Cuisine: American

Keyword: cookies for a party, unique cookie recipes, sweet and salty desserts

Servings:

Calories: 328kcal

Author: Valentina K. Wein

Ingredients

1 cup extra virgin olive oil
1½ cups golden brown sugar
1 tablespoon pure vanilla extract
½ teaspoon Kosher salt if using table salt, use half the amount
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

Prepare the pan. 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

Butter instead of olive oil: use the same amount of melted, unsalted butter.

Crisper cookies: use white sugar instead of brown sugar in the dough.

Gluten-free: use Cup4Cup Gluten-Free All-Purpose Flour or another good 1-to-1 gluten-free flour.

Nuts: almonds work too, or you can skip the nuts.

Short on time? You can skip the refrigeration if a flatter cookie is okay with you.

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition