Overnight Chocolate Chip Cookies

Overnight Chocolate Chip Cookies-letting the dough age does make a difference!

Overnight Chocolate Chip Cookies-letting the dough age does make a difference!

 

I’m a big one for planning ahead. Sometimes. Maybe it’s more about being efficient. Either way, when I do something, I make sure I don’t have to do it again in the next few days.

I’m constantly making cookies. In a house with three kids, they don’t last long.

I can’t remember the last time I made a normal sized batch of cookie dough. I always double (sometimes triple) recipes and then freeze the extra to pull out for a quick warm cookie fix or because the kids have signed me up for some bake sale.

Overnight Chocolate Chip Cookies-letting the dough age does make a difference!

 

At any time you can look in my freezer and find at least 2 different types of cookie dough. One of them is always Chocolate Chip. It’s the old standby. Everyone loves a warm chocolate chip cookie with an ice cold glass of milk, right?

Well at least in my house they do. It’s how you get the kids to clear off the table and do the dishes-preheat the oven as you sit down to dinner and place the cookie tray on top of the stove. Yup, works every time. My kids will hover close to the kitchen to make sure they don’t miss out.

Overnight Chocolate Chip Cookies-letting the dough age does make a difference!

 

Heaven help the poor kid that didn’t notice because the other two won’t say anything. More for them. That last kid will have to wait 8-9 minutes for the second tray to come out of the oven. Yeah, hot out of the oven cookies can turn my kids into “every man for himself” mode.

I can’t blame them. Nothing better than a warm cookie.

Overnight Chocolate Chip Cookies-letting the dough age does make a difference!

 

Letting the dough age for at least 24 hours enhances the flavors, bringing out the vanilla of the cookie to complement the chocolate of the chips.

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Overnight Chocolate Chip Cookies

Overnight Chocolate Chip Cookies

Ingredients

  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups semi-sweet chocolate chips

Instructions

  1. Cream butter in a large mixing bowl. Add sugars and mix for 5 minutes until creamy. Add in eggs and vanilla and mix well.
  2. In a separate bowl, mix together flour, baking powder and salt. Add flour mixture to butter mixture slowly, making sure to scrape down the sides of the bowl.
  3. Fold in chocolate chips.
  4. Store dough in an air tight container for 24 hours in refrigerator.
  5. Preheat oven to 350 degrees. Using a medium cookie scoop place cookie dough on an ungreased baking sheet about 2 inches apart. Bake for 8-10 minutes. Let cookies cool on baking sheet for 1-2 minutes before removing to rack to cool completely.

Notes

This cookie dough can also be frozen for up to 3 months. Recipe Source ChocolateChocolateandmore.com

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Overnight Chocolate Chip Cookies-letting the dough age does make a difference!

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Comments

  1. When making overnight cookies like these, I usually find it even easier to melt the butter and mix it in (especially if I do not have any softened butter on-hand). It firms up in the fridge anyways!

  2. These look really good, and the idea of aging the dough is interesting. Anything I can bake in two steps is appealing!

  3. Great idea. Didn’t know it actually made them better.

  4. mmmm yes nothing better than a warm choc chip cookie! Esp. when the dough has rested, it’s so true that it makes a difference!

    gorgeous cookies, Joan!

  5. Never heard of letting the dough age. And I probably shouldn’t have just publicly admitted that.

    But these look fantastic.

    However, I’m not sure the dough would last overnight with me around. =)

  6. These cookies look delicious, Joan! I love overnight cookies not just for their enhanced taste but also for the fact that it’s so convenient, and nothing beats the fresh-baked cookie. Thanks again for sharing a Pass the Cocoa recipe on Facebook! I’m so happy to have found your blog with so many delicious recipes to try.

  7. These cookies look delicious! I noticed that the ingredient list includes baking powder, but the instructions list baking soda. Which one should be used?

  8. Honey, I’m going to try these VERY soon. Thanks so much for sharing!!!! These photos have me wanting one right now. Fab job. Looking forward to reading your blog more. Happy eating!

  9. Carolyn Steele says:

    I Love good Chocolate chip cookies and am going to try this recipe for sure, but have a question for you…..in the ingredients it says “baking powder”, but in the directions it say’s “baking soda”…not sure which one or do I use both?

  10. Hi!

    Arent this too much sugar for this cookie dough? I once did cookies with alot of sugar in it and tasted awfully sweet and the cookie harden very quickly and tasted awful. So Ill just add a cup to 3/4 of a cup of sugar…gonna make this tomorrow, so I’ll see how it goes for me. Thanks! :)

    • Sofia, Most cookie recipes I have use 1 to 1 1/2 cups of sugar total. Here I’ve divided it up for 1 cup of brown sugar and 1/2 cup of white sugar, so the measurements are correct.

  11. You know I’ve always refrigerated my dough but not overnight – can’t wait to give this a try Joan! The cookies look delicious!

  12. I tried these cookies and I have to say I was really disappointed. They did not look like the picture at all, and rather looked more like shortbread cookies with chocolate chips. They taste like shortbread for some reason to. I did put a few in the oven right after mixing because I wanted to compare with the 24 hour “seasoned” batch. They both turned out the exact same. salty, cakey shortbread. :( I’m I did test my b.powder last week for another recipe so I know it is good. I am wondering if it was creaming the butter/sugar for so long which adds air to the batter, which I don’t think I wanted for a thin crispy cookie with choc chips sticking out of the top. I won’t be trying these again.

  13. Catalina Preciado says:

    I personally do not like the way they come out with baking powder. I tried it once like that and it does not spread my break. So I honestly would prefer to keep on using baking soda.

    • Catalina Preciado says:

      Sorry I meant while baking.

      I would also like to and that I like the idea of less sugar because I’m diabetic.

  14. I am going to try these tonight. I was wondering when you freeze the dough, do you let them defrost in the fridge completely before baking?

  15. since it makes a difference ill try it and buy the vanilla, those look so good

  16. Do you always use an electric mixer for cookies? Does it make a difference if it’s done by hand.?

    • I usually use a mixer for making cookies because I have one but you don’t need to use one. Just make sure for each addition of ingredients that you fully incorporate the ingredient into your mixture before moving onto the next step. happy baking!

  17. Do you know a good brand for the chocolate chips? I bought nestle milk chocolates but don’t know if are good

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