Everything Chocolate Chip Cookies from The Cookie Book!

Prepare to be dazzled. I was so excited when the publisher said I could share a recipe from The Cookie Book, I knew this was the one. I wanted something that would be pretty easy for you to throw together–because you must make these everything chocolate chip cookies immediately. I’m talking tonight. They’re addictive…and if we’re being completely honest here, on several occasions I ate more cookies in one sitting than anyone should ever admit. They are soft, chewy and crisp all at the same time. A legit mouth party.

The Everything Chocolate Chip Cookies start with a brown butter chocolate chip cookie base…lots of vanilla and caramel notes happening…and lots of deliciousness. And one of my favorite ways to build in heaps of flavor into a chocolate chip cookie. Then we reached for puffed quinoa (more on that below) which became one of my favorite cookie add-ins while I was testing the recipes for the book. It’s so good in cookies, in salads…where else? I don’t know…you tell me after you start using it all of the time too.

Bottom line: pops of puffed quinoa, puddles of dark chocolate, sweet brightness from the cherries and that toastiness that only pecans can deliver. This cookie, I promise, will be a favorite!!!

The Everything Chocolate Chip Cookies reside in the Hella Chocolate Chip Cookie chapter in the book…the first chapter…exactly where the reigning queen of cookies should be. I tweaked quantities, flours, fats, technique and ingredients in this chapter so that we could morph chocolate chip cookies into many forms: Soft + Chewy, Thin + Crispy, Brown Butter, Big-Ass Olive Oil, Tahini Macadamia Nut, Gluten Free (my best yet), Brown Butter Muscovado Chocolate Chunk Bars (you will die) and Stuffed Pretzel Caramel Skillet Cookies. Yep. I could live in this chapter for a very, very long time. The Cookie Book has seven chapters total with over 75 brand new recipes…I brought a couple of recipes over from the blog, but I couldn’t help give them some tweaks as well. You can link to all of the places to buy The Cookie Book here, as well as one of my favorite local stores that is selling signed and/or personalized copies (which would make awesome gifts)!!!

Before We Get Started:

• Puffed Quinoa. Puffed quinoa is basically just quinoa that has been cooked over high heat until it puffs up (like popcorn, but not even remotely as dramatic). You can buy it ready-made or make it yourself in a screaming hot Dutch oven.
• Tart Cherries. I absolutely LOVE dried cherries…does life get any better? I really, truly, madly, deeply believe that they are the best pop of tart + sweet for this cookie…so I wouldn’t sub in anything else or omit them. I did so in one batch that I recently made (well, I was out of tart cherries so it wasn’t by choice) and instead made the cookie with dark chocolate, chocolate covered espresso beans and hazelnuts…I recommend this version as well. But always say yes to dried cherries.
• Nuts. Nuts are DIVISIVE in cookies. I know buttercup…I know this to be true. Put if I could coax you to try them…just this once…in just this one cookie…I believe you would be oh-so-happy. If you’re hesitant, consider finely chopping them up…then you get the flavor but not a big nut in your mouth. ;) …If you’re feeling bold, leave some whole pecans in there because they look positively dazzling situated atop these cookies.
• Brown Butter. Guess what, you don’t have to brown the butter. Several times recently (I’ve eaten these a lot lately) I just used the same quantity of softened butter and creamed the butter + sugars together in my mixer as you would a traditional cookie and they were great. If you’re feeling lazy and need a cookie, feel free to take that route. But, again, brown butter. Need I say more?
• Weight Measurements. Yep. The book has weight measurements. I will start inputting them more and more into recipes on the blog, as I’ve had requests throughout the years…so be patient…but we’re getting there!!

Watch Adam & Ryan @husbandsthatcook make the Everything Chocolate Chip Cookies here!

Learn how to make puffed quinoa at home here! PS Plain quinoa works better than multicolored quinoa.

Let’s make some everything chocolate chip cookies, shall we?

Everything Chocolate Chip Cookies from The Cookie Book!

Bottom line: pops of puffed quinoa, puddles of dark chocolate, sweet brightness from the cherries and that toastiness that only pecans can deliver. This cookie, I promise, will be a favorite!

5 from 1 review

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Course: Dessert

Cuisine: Cookies

Keyword: Brown Butter, Chocolate, Cherries, Puffed Quinoa, The Cookie Book, Pecans, Chocolate Chip Cookies, Baking, Dessert

Servings: 30 cookies

Author: Rebecca Firth

Ingredients

• 10 tablespoons (143 g) unsalted butter
• 1 1⁄3 cups (293 g) light or dark brown sugar, ( packed)
• 1⁄3 cup (67 g) granulated sugar
• 1⁄2 cup (118 ml )sunflower seed oil or other neutral oil
• 2 large eggs, (room temperature)
• 1 tablespoon (15 ml) real vanilla extract
• 2 cups (272 g) all-purpose our
• 1 cup (136 g) bread flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 2 cups (240 g) dark chocolate, (coarsely chopped)
• 1 cup (60 g) puffed quinoa
• 1 cup (140 g) dried tart cherries
• 3⁄4 cup (91 g) pecans, ( toasted and coarsely chopped)
• Sea salt flakes for dusting on top, (optional)

Instructions

• Preheat your oven to 350°F (177°C). Place a rack in the top third of the oven at least 6 inches (15 cm) from the heat source and cover your baking sheets with parchment paper.
• Put the butter in a medium saucepan and melt over medium heat. Once melted, crank up the heat to medium high. Continue stirring and look for small golden bits that will start to settle on the bottom of the pan. It will smell deliciously nutty and caramel-y. This should take around 3 to 5 minutes. Once this happens, take it off the heat and pour into a large, heat-safe bowl to cool a bit.
• When cooled slightly, whisk in the brown sugar, granulated sugar and oil. Once smooth, add in the eggs one at a time, completely mixing in the first before adding the second. Whisk in the vanilla until blended. Be sure to scrape down the sides and bottom of the bowl to make sure everything is incorporated.
• In another medium bowl, whisk together the all-purpose flour, bread flour, baking powder, baking soda and sea salt. Add this to the brown butter mixture and mix until just combined and you still see streaks of flour. Add in the chocolate chunks, quinoa, cherries and pecans and continue to blend until just combined. This dough is loaded with goodies and some may have a hard time adhering to the dough. Just force them back in there.
• Gently roll 2 tablespoons (28 g) of dough into a ball. Place the dough balls on the covered baking sheet about 2 inches (5 cm) apart and press down slightly to form discs. Sprinkle each with a pinch of sea salt flakes, if using.
• Bake one sheet at a time for 11 minutes in the top third of the oven. Let the cookies cool for 10 minutes on the baking sheet, and then transfer to a rack to finish cooling.

Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo