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.
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.
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.
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
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
- Cream butter in a large mixing bowl. Add sugars and mix for 5 minutes until creamy. Add in eggs and vanilla and mix well.
- 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.
- Fold in chocolate chips.
- Store dough in an air tight container for 24 hours in refrigerator.
- 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
want more cookies that taste great warm?
Chocolate Chip Oatmeal Cookies
Leese says
These look divine!
Now do you use a cookie scoop or drop them by spoon? Do you use a dark or metallic color pan? And though I am nervous mixing the butter & sugar for 5 min due to not wanting them to be cake like….I will trust your expertise and try your recipe, can’t wait!!
Joan Hayes says
I use a cookie scoop but you can drop them by the spoon. I have metal cookie sheets but usually bake on my Silpat mats. You can beat your butter for less time but I prefer these cookies on the softer side. Enjoy!
Fran says
I.ve been doing this for years. Mainly because when I was in a mood to bake, I \would make 2 or 3 batches at a time
Craftymom says
If you are going to freeze…..would it be easier to shape cookies prior to freezing. Then freeze with freezer paper between each?
Joan Hayes says
Absolutely! I use a cookie scoop, place the portioned dough on waxed paper. I freeze it for an hour or 2, just enough to start to freeze, then place the dough balls in freezer bags.
Nathan says
Didn’t work. Had to bake 3x as long and they never spread out on silpat or dark metal pans.