As you probably know if you’ve been following along for a while, I am an uncontrollable cookie-making machine during the holidays: Dorie Greenspan’s world peace cookies, chewy gingersnaps, almond thumbprints filled with fig jam, meringues dipped in chocolate, Μελομακάρονα.
But during the rest of the year there is only one cookie I make on repeat. It’s loosely based on cookies my Sunday school teacher used to make for breakfast, combined with the infamous New York Times chocolate chip cookie recipe and whatever I have on hand thrown in because Pantry Raid!
Everything cookies are pretty damn forgiving. You’ll want to be precise with the basic dough base, but the mix-ins are totally up to interpretation.
A few notes:
-I don’t recommend skipping the oatmeal, but if you have something like quinoa flakes on hand that could work too!
-you can sub in a little whole wheat or sprouted flour for two ounces of all purpose
-The cookie base is sweet both for texture and to accommodate for bitter chocolate. If you use sweeter chocolate, know that your cookie will end up on the very sweet side.
-Use whatever nuts or seeds you like! Personally I think all nuts and dried fruit should be chopped to the size of a raisin, but this is your adventure.
-Really, I’m serious, you need to bake these cookies in 1/4 cup scoops. You can use a springform scoop for speed and convenience! It’s important for getting some of “everything” in each cookie and for texture. Also, you want a giant cookie and you know it. Shut up.
-lately I’ve been using homemade vanilla extract. The price is on par with real vanilla extract from the store. The imitation kind, by the way, literally comes from a beaver’s ass and although it’s taste probably stirs up nostalgia for most of us, once you’ve made some yourself you won’t want to go back.
-I like to buy giant blocks of chocolate (shout out to my new friend Amanda Frederickson who is also in the Pound Plus chocolate fan girl club!) and chop them into irregular pieces. Feves or chips work 90% as well.
- I have a habit of baking off half a batch of these cookies and freezing the other half in portioned balls for whenever I really need a late night cookie (see photo below)
-makes 12-14 large cookies
5 ounces salted butter (or unsalted + 3/4 teaspoon kosher salt), at room temp
5 ounces brown sugar
4 ounces raw cane sugar
1 large egg, at room temperature
1 teaspoon vanilla or almond extract
3/4 teaspoon baking powder
3/4 teaspoon baking soda
8 ounces flour, mostly all purpose
2 ounces old fashioned rolled oats
2 ounces nuts of choice (pictured: walnut pieces, dried fruit will work too)
2 Tablespoons seeds of choice (pictured: sesame)
10 ounces chocolate, preferably dark or bittersweet
1. Beat the living crap out of the butter (+salt if using) and sugars. I like to use the paddle attachment of a stand mixer.
2. Add the egg and vanilla and whip until the mixture resembles a very beautiful buttercream.
3. On a low speed, mix in flour and raising agents.
4. Fold in the “everything” with your hands or a sturdy spatula, making sure it is distributed evenly.
5. Scoop into 1/4 cup balls and refrigerate overnight.
6. To bake: preheat the oven to 350. Bake 12-14 minutes or until barely set in the middle. Cool on the pan for 5-8 minutes before transferring- the massive amount of melted chocolate makes them very fragile at first!