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!
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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 Recipe from The Cookie Book by Rebecca Firth
Everything Chocolate Chip Cookies Recipe from The Cookie Book by Rebecca Firth
Everything Chocolate Chip Cookies Recipe from The Cookie Book by Rebecca Firth

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


  • 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)


  • 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


Leave a Comment & Rate this Recipe

I love your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings 🌟🌟🌟🌟🌟 help people discover my recipes. Your support means a lot, I look forward to chatting with you!

Rebecca xox

Recipe Rating


  • Aashna J. August 5, 2020 at 1:33 PM

    Hi, these cookies look absolutely fab. Before I try it our could you please help me out with the necessity of oil in the recipe? Does it serve a particular purpose texturally or flavour wise? Or will an all butter recipe also fare well? I am aiming for a crunchy texture as opposed to soft. Looking forward to your response. Thanks.

  • Joelle January 9, 2019 at 9:42 PM

    Can the dough balls, and or baked cookies, be freezed and still turn out great?

    • Rebecca Firth March 3, 2020 at 5:58 PM

      Sorry for the late reply!!! YES! The dough balls are great frozen—may end up with a wee puffier cookie…but still fabulous!!! xox

  • Nusrat November 10, 2018 at 8:17 AM

    I bought your book and I am in LOVE!!!! I am trying this recipe in a few minutes and i am super excited. Already made the first recipe from the book and everyone loved it! Never used to be a cookie fan as I thought it was troublesome to make but you steps and cookie book changed my perception! One quick question if I may, how long do they stay in an air tight jar?

    • Rebecca Firth November 10, 2018 at 4:33 PM

      I’m so glad that you’re loving the book — makes me so happy!! These cookies would probably be fine at room temperature, stored airtight for about 3-4 days…if it’s really humid than less time. Happy baking and have fun!!! xoxoxo

  • Jackie October 10, 2018 at 5:44 AM

    Hi Rebecca
    Where would you purchase puffed quinoa at.

    • Rebecca Firth October 14, 2018 at 4:48 PM

      Hi Jackie! I buy my puffed quinoa online at Amazon. You can also just make your own…lots of people have been doing that online and it works out great. Google ‘how to puff quinoa’ and you’ll find some good links. Have fun!! xoxo

  • stefani September 24, 2018 at 12:16 PM

    OMG and WOW!
    I am in love with your cookies.
    Congratulations on your book. The cover page is stunning.
    Love it.

    • Rebecca Firth March 3, 2020 at 5:59 PM

      Thank you so much!!!!! That means the world to me!!! xox

  • Michelle L September 7, 2018 at 3:15 PM

    Thoughts on omitting the puffed quinoa? Or do you have any other possible substitutions you could recommend? I know omitting/subbing probably isn’t recommended but I’m having a hard time finding it anywhere (and mostly too lazy to make it myself).

    • Rebecca Firth September 7, 2018 at 3:26 PM

      Hi Michelle! I 100% applaud and respect your laziness! ;)

      I have not made them with anything else or omitted the quinoa…BUT, I think they would work fine if you omitted or used puffed rice or another puffed grain…I’m even wondering about oatmeal??? If you omit or substitute, let me know how it goes!!! Have fun! xoxo

      • Michelle L September 10, 2018 at 10:35 PM

        Shortly after leaving my comment I decided that I was being too lazy even for my own good so I did just end up puffing my own quinoa and using it for the recipe. The cookies are amazing. I’m usually a traditional chocolate chip cookie kind of gal but these rocked my simple-cookie-loving socks. Definitely making them again. Thanks!

      • Rae October 18, 2018 at 3:05 PM

        plain corn flakes work great!

      • Lisa November 7, 2018 at 3:27 PM

        Just made these for work colleagues and couldn’t for the life of me find puffed quinoa anywhere, so left it out – still turned out to be the best cookies I’ve ever made. Did not substitute anything either, just the combination of chocolate, pecans and cherries works wonders.

        • Rebecca Firth November 10, 2018 at 4:33 PM

          Oh I love hearing this!! Thanks for letting us know!!! xoxo

  • Anita Sargent September 5, 2018 at 1:43 PM

    Question. Dried tart cherries…sweetened or no sugar added? Always have this question. Can’t wait for your cooki book. Pre ordered months ago. Big fan here.

    • Rebecca Firth September 5, 2018 at 4:09 PM

      I always do no sugar added…I think they’re great on their own. Also, you can use your favorite dried cherry — would work great any way you make ’em!!!! Lots of love to you — I hope you love it!!! xoxo

  • Lynn | The Road to Honey August 11, 2018 at 8:01 PM

    Well. . .big congratulations to you Rebecca for finishing up your book. I bet you’re feeling a huge sense of relief but also an equally huge sense of accomplishment. And if these cookies are any indication. . .well. . .it’s going to be one irresistible book. P.S. My husband has a big ol’ bag of puffed quinoa in his office. Perhaps I need to confiscate it.

    • Rebecca Firth August 12, 2018 at 12:16 AM

      Hey Lynn!!! Steal that bag!!! You will absolutely love baking with it!!! Relief – accomplishment is the best way to put it!! Thank you!!! xoxo

  • Traci | Vanilla And Bean August 10, 2018 at 3:51 PM

    These are cookie perfection Becca – can I say I love tart cherries with chocolate – a winning pair! A sneak peek into your book -It’s gorgeous! Getting those recipes tested is so important. I wish I could do that for every recipe I put on the blog :/ . I bet you are SO happy it’s done and are so excited about its release! Congratulations (!!)

    • Rebecca Firth August 12, 2018 at 12:14 AM

      Hey Traci!! OMG — so happy it’s done and finally happening!!! Thank you for your sweet words and well wishes!!! xoxox

  • Laura | Tutti Dolci August 7, 2018 at 5:31 AM

    These cookies are seriously everything!! You had me at brown butter, of course! Can’t wait for the book to be here!! xo

    • Rebecca Firth August 12, 2018 at 12:13 AM

      Thanks Laura!! I’m pretty excited too!!! xoxo

  • Mary Ann | The Beach House Kitchen August 5, 2018 at 5:07 PM

    I bet you’re beyond excited to have Stella and Gavin home Rebecca! And I’m sure you’ll be spoiling them with these upon their return! These look and sound totally scandalous! Without a doubt, I’d be eating one too many a sitting! But that’s what chocolate chip cookies are for right?! Counting the days for that book! Bet it’ll be EPIC!

    • Rebecca Firth August 12, 2018 at 12:13 AM

      Hey Mary Ann!!! It’s so nice to have them home!!! I think you would absolutely 100% love these!!! xoxo

  • Sally Bethh August 4, 2018 at 10:52 PM

    So exciting! I can’t wait for the book. Counting the days. These cookies look delectable, need to work them into my schedule.

    • Rebecca Firth August 4, 2018 at 10:57 PM

      You must make them—I think you’ll love them!!! xox

  • Morgan August 4, 2018 at 10:39 PM

    These cookies shouldn’t even be legal!!!!! We are all obsessed with them at my house!!!! Cannot wait for my Cookie Book to arrive!!! Xoxo

    • Rebecca Firth August 4, 2018 at 10:46 PM

      I can’t wait for you to have your Cookie Book!!!