Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Everything Cookies 5.0 (3) 3 Reviews These extra-large, extra-delicious cookies are chock-full of chocolate chunks, mini pretzels, toffee bits, and corn flakes. By Sarah Carey Sarah Carey Sarah is the food content director for Martha Stewart Brand and a freelance food editor, recipe developer, and food stylist working in NYC. Previously she was the food director for Martha Stewart Living magazine, and the editor-in-chief of Everyday Food. You can see her thousands of fun and informative cooking videos on the Everyday Food YouTube channel. Editorial Guidelines Updated on June 4, 2024 Rate PRINT Share Close Photo: Chris Simpson Prep Time: 20 mins Total Time: 1 hr Yield: 2 dozen If you love ice cream with lots of mix-ins, then these chocolate-chip cookies may be your new favorite treat. Chock-full of crunchy extras like cereal flakes, pretzels, and toffee bits, this cookie will delight every type of sweet snacker. Ingredients 2 sticks unsalted butter, softened 1 ¼ cups packed dark-brown sugar ¾ cup granulated sugar 1 teaspoon baking powder ¾ teaspoon baking soda 1 ½ teaspoons kosher salt (we use Diamond Crystal) 2 large eggs, room temperature 1 tablespoon pure vanilla extract 2 ¾ cups unbleached all-purpose flour 1 ½ cups flaked corn cereal, plus more for topping (optional) 8 ounces coarsely chopped semisweet chocolate (about 2 cups), plus larger shards or disks for topping (optional) 1 cup coarsely chopped mini pretzels, plus more for topping (optional) ½ cup toffee bits, such as Heath Directions Preheat oven to 350°F with a rack in center. Beat butter with both sugars, baking powder, baking soda, and salt on medium-high speed until light and creamy, about 2 minutes. Add eggs, one at a time, beating to combine after each addition. Beat in vanilla. Add flour and beat on low to combine. Beat in cereal, chocolate, pretzels, and toffee bits to combine, a few seconds. Scoop 1/4-cup balls of dough onto parchment-lined baking sheets, spaced 2 inches apart. Flatten each slightly. Press pieces of chocolate and pretzel and a few cereal flakes on top of each cookie. Bake 8 minutes, then remove from oven and bang sheets on counter or stove top. Return to oven and bake until cookies are barely set in centers and starting to brown on edges, 8 to 9 minutes more. Let cool on sheets 5 minutes, then transfer to wire racks and let cool completely. Store in an airtight container at room temperature up to 3 days, or freeze up to 1 month. Cook's Notes Extra-large scoops of dough don’t just deliver outsize delight: After you bang the sheets halfway through baking, you end up with the perfect ratio of super-chewy centers to crispy edges. Originally appeared: Martha Stewart Living, March 2022 Rate It PRINT