Chocolate Chip Everything Cookie

Get out a cup of cold milk because I think it’s about time you had a cookie. Or two.

Specifically a Chocolate Chip Everything Cookie. It’s everything delicious –> chewy, soft, chocolatey, filled with all things that kick cookies up a notch from the traditional chocolate chip cookie. Don’t get me wrong, I luuuv the standard everyday chocolate chip cookie but sometimes I like to stuff even more tasty goodness into my cookies. It’s like a chocolate chip cookie on steroids.

I have a serious weak spot when it comes to cookies. I’m pretty sure it’s in my genetics passed on to me by my dad. (Hi Dad!)

My dad and I seriously can’t pass up a good cookie. You know the kind straight out of the oven, obviously of the chocolate chip variety, where you can see that the chocolate chips are just on the verge of morphing into a melty, gooey, chocolatey mess right in your hand before even hitting your mouth.

It’s the type of cookie that I tell myself I should really just try to savor each bite of… but really I just want to smash the whole thing into my mouth because it’s sooo good. The kind of cookie that if no one is looking, I DO just smash the whole thing into my mouth and then head back to the cookie pan for seconds. Yeah, I know you do it too. I see you fellow cookie lover.

Alright, let’s talk a little bit about what’s in these cookies. Other than loads of chocolate chips, these cookies are packed with oats, pecans, and coconut flakes and then highlighted with cinnamon, nutmeg, and baking cocoa (more chocolate!). Rather than the traditional white all-purpose wheat flour used in most cookies, these cookies use a combination of buckwheat flour, brown rice flour and tapioca starch. Buckwheat flour, despite its name, is really not related to wheat at all but is a gluten free flour with an awesome nutty flavor profile and is considered one of the healthiest whole grains. I’m definitely not claiming these to be “healthy” cookies though. Any health factor that did exist is probably getting lost in the mix with all the butter and sugar. Not that I have anything against all the “healthy” cookie recipes that have been circulating in foodie land lately but sometimes, just give me the butter and sugar in my cookie. Who’s with me here?!

Anyways, since we’re all about to enjoy an extra long weekend celebrating the 4th of July we’ve got ample time to bake these cookies before our picnics, potlucks, and celebrations take place on Monday. While everyone picks and chooses from the hoards of fruit salads, baked beans, cheeseburger and hot dog options that are the standard 4th of July bbq food, no one EVER passes on the cookies. And if they do, it just means cookie seconds for you! Fist bump cookie fraaand!

Chocolate Chip Everything Cookie

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★★★★★

5 from 3 reviews

• Author: Shannon Emery
• Prep Time: 15 mins
• Cook Time: 9 mins
• Total Time: 24 minutes
• Yield: 2 dozen cookies 1x
• Diet: Gluten Free

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Description

A soft, chewy, chocolatey cookie loaded with everything! Features buckwheat, oats, pecans, coconut flakes and chocolate chips!

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Scale 1x2x3x

Ingredients

• 1 cup butter
• 1 cup brown sugar
• 1/4 cup evaporated cane sugar
• 1 egg
• 1 egg yolk
• 2 tsp vanilla
• 1 1/2 cup buckwheat flour
• 1/2 cup brown rice flour
• 1/3 cup tapioca flour (also known as tapioca starch)
• 1 Tbs baking cocoa
• 1 tsp baking soda
• 2 tsp cornstarch
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup gluten free quick cooking oats
• 1/2 cup unsweetened coconut flakes
• 1/2 cup pecans, coarsely chopped
• 2 cups 60% cacao bittersweet chocolate chips

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Instructions

1. Preheat the oven to 375 degrees.
2. Microwave the butter for about 30 seconds to just barely melt it, or until it just turns to liquid form.
3. Using a stand mixer or electric beaters, beat the butter with the sugars on medium until combined.
4. Add the vanilla, the egg, and the egg yolk; beat on medium speed until just combined (10-15 seconds or so).
5. Add the buckwheat flour, brown rice flour, tapioca starch, baking cocoa, baking soda, cornstarch, salt, cinnamon, and nutmeg. Mix until incorporated.
6. Fold in (stir in) the oats, coconut flakes, pecans, and chocolate chips by hand until just combined.
7. Chill the dough in the refrigerator 30 minutes. (This will help prevent the cookies from spreading out flat when baking, allows for the flavors of the ingredients to concentrate, and will create a chewier cookie).
8. Form the dough into medium sized cookie shaped circles and place on a cookie sheet lined with parchment paper.
9. Bake for 9-11 minutes. If you like extra soft, chewy cookies take them out right at 9 minutes. It can be easy to overbake these cookies since they don’t turn golden brown like a typical chocolate chip cookie.
10. Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling (or at least until you are able to pick them up without burning your fingers because, really, who wants to wait around when warm cookies are staring you in the face).
11. Serve immediately or store in a sealed container.

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Notes

MAKE AHEAD: The cookie dough can be made ahead, then covered and stored in fridge for up to 3 days. If the dough is too firm to scoop into tablespoons, let it stand at room temperature for 20 minutes.

*Recipe time does not include the extra time needed for the dough to chill in the refrigerator.

• Category: Cookies
• Method: Bake
• Cuisine: American

Keywords: chocolate, cookies, dessert, gluten free, chocolate chip cookies

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Most of the product recommendations I have linked to in this recipe are products from Bob’s Red Mill. I absolutely LOVE this company and think they produce a ton of high quality products. If you are planning a visit to the Portland Metro area be sure to visit, shop, and dine at Bob’s Whole Grain Store, Restaurant and Bakery. It’s the only Bob’s Red Mill store in the entire world (and I feel very lucky to live within driving distance to it)! You can even take a guided tour of their manufacturing facility.

Also, when picking out which chocolate chips to use for these cookies, it’s Ghirardelli’s 60% bittersweet chocolate chips for the win! They are not your average sized chocolate chips, but the chips themselves are BIGGER than any other brand I have tried out, plus they have a great flavor. But really, who doesn’t love BIG chocolate chips in their cookies?!

Disclaimer: All brand recommendations are purely my own opinion. I am in no way sponsored by the brands mentioned or compensated by the brand for my recommendations. This post may also contain affiliate links which I may receive a small commission from (without any additional costs to you). The money earned from these commissions helps me to maintain this website. Thank you for your support!