Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Everything Cookies Be the first to rate & review! By Sarah Carey Sarah Carey Website Sarah is the editorial director of food for Martha Stewart Living. Editorial Guidelines Updated on February 16, 2022 Print Rate It Share Share Tweet Pin Email 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. Rate it Print