Everything Chocolate Chip Cookies

Puffed quinoa, dried cherries & pecans add depth to a classic
27 Ratings
50% would make again
Photo: Rebecca Firth

Every time a new chocolate chip cookie recipe surfaces, it begs the question "do we really need another one?" The answer will always be yes, particularly where this one from Rebecca Firth's The Cookie Book is concerned. With brown butter, toasted pecans, dark chocolate chunks, crispy puffed quinoa and dried tart cherries, every bite is the perfect bite. Besides, you can never have too many cookie options.

Everything Chocolate Chip Cookies

Reprinted with permission from The Cookie Book by Rebecca Firth, Page Street Publishing Co. 2018

Yield: 30 cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


10 tablespoons unsalted butter

1⅓ cups light or dark brown sugar, packed

⅓ cup granulated sugar

½ cup sunflower seed oil or other neutral oil

2 large eggs, room temperature

1 tablespoon real vanilla extract

2 cups all-purpose flour

1 cup bread flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon sea salt

2 cups dark chocolate, coarsely chopped

1 cup puffed quinoa

1 cup dried tart cherries

¾ cup (91 g) pecans, toasted and coarsely chopped

Sea salt flakes for dusting on top, optional


1. Preheat your oven to 350°F. Place a rack in the top third of the oven at least 6 inches from the heat source and cover your baking sheets with parchment paper.

2. 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.

3. 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.

4. 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.

5. Gently roll 2 tablespoons of dough into a ball. Place the dough balls on the covered baking sheet about 2 inches apart and press down slightly to form discs. Sprinkle each with a pinch of sea salt flakes, if using.

6. 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. 


TIP: 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.

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