Everything Cookies

Name: Everything Cookies
Prep time: 20 min
Total time: 60 min
Ingredients: 2 sticks unsalted butter, softened; 1.25 cups packed dark-brown sugar; 0.75 cup granulated sugar; 1 teaspoon baking powder; 0.75 teaspoon baking soda; 1.5 teaspoons kosher salt (we use Diamond Crystal); 2 large eggs, room temperature; 1 tablespoon pure vanilla extract; 2.75 cups unbleached all-purpose flour; 1.5 cups flaked corn cereal, plus more for topping (optional); 8 ounces coarsely chopped semisweet chocolate (about 2 cups), plus larger shards or disks for topping (optional); 1 cup coarsely chopped mini pretzels, plus more for topping (optional); 0.5 cup toffee bits, such as Heath

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By

Sarah Carey

Updated on February 16, 2022

everything cookies — Photo: Chris Simpson

Prep Time:

20 mins

Total Time:

1 hrs

Yield:

2 dozen

If you love ice cream with lots of mix-ins, then these chocolate-chip cookies may be your new favorite treat. Chock-full of crunchy extras like cereal flakes, pretzels, and toffee bits, this cookie will delight every type of sweet snacker.

Ingredients

2 sticks unsalted butter, softened
1 ¼ cups packed dark-brown sugar
¾ cup granulated sugar
1 teaspoon baking powder
¾ teaspoon baking soda
1 ½ teaspoons kosher salt (we use Diamond Crystal)
2 large eggs, room temperature
1 tablespoon pure vanilla extract
2 ¾ cups unbleached all-purpose flour
1 ½ cups flaked corn cereal, plus more for topping (optional)
8 ounces coarsely chopped semisweet chocolate (about 2 cups), plus larger shards or disks for topping (optional)
1 cup coarsely chopped mini pretzels, plus more for topping (optional)
½ cup toffee bits, such as Heath

Directions

Preheat oven to 350°F with a rack in center. Beat butter with both sugars, baking powder, baking soda, and salt on medium-high speed until light and creamy, about 2 minutes. Add eggs, one at a time, beating to combine after each addition.
Beat in vanilla. Add flour and beat on low to combine. Beat in cereal, chocolate, pretzels, and toffee bits to combine, a few seconds.
Scoop 1/4-cup balls of dough onto parchment-lined baking sheets, spaced 2 inches apart. Flatten each slightly. Press pieces of chocolate and pretzel and a few cereal flakes on top of each cookie.
Bake 8 minutes, then remove from oven and bang sheets on counter or stove top. Return to oven and bake until cookies are barely set in centers and starting to brown on edges, 8 to 9 minutes more. Let cool on sheets 5 minutes, then transfer to wire racks and let cool completely. Store in an airtight container at room temperature up to 3 days, or freeze up to 1 month.

Cook's Notes

Extra-large scoops of dough don’t just deliver outsize delight: After you bang the sheets halfway through baking, you end up with the perfect ratio of super-chewy centers to crispy edges.