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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This cookie dough can also be frozen for up to 3 months.
Recipe Source ChocolateChocolateandmore.comOvernight Chocolate Chip Cookies
Ingredients
Instructions
Notes
want more cookies that taste great warm?
Chocolate Chip Oatmeal Cookies
Mallory @ Because I Like Chocolate says
November 16, 2013 at 10:24 pmWhen 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!
Amy at Ms. Toody Goo Shoes says
November 16, 2013 at 10:35 pmThese look really good, and the idea of aging the dough is interesting. Anything I can bake in two steps is appealing!
cindy says
November 17, 2013 at 10:09 amGreat idea. Didn’t know it actually made them better.
Kayle (The Cooking Actress) says
November 17, 2013 at 10:48 ammmmm 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!
Carrie says
November 17, 2013 at 11:07 amNever 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. =)
Monica says
November 17, 2013 at 7:49 pmThese 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.
Carol says
November 17, 2013 at 10:56 pmThese cookies look delicious! I noticed that the ingredient list includes baking powder, but the instructions list baking soda. Which one should be used?
Joan Hayes says
November 18, 2013 at 11:23 pmIt’s baking powder, I’ve corrected the recipe. Thanks for catching that.
Tamika D. says
November 18, 2013 at 7:12 amHoney, 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!
Carolyn Steele says
November 18, 2013 at 7:35 pmI 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?
Joan Hayes says
November 18, 2013 at 11:09 pmthanks for noticing that, it’s baking powder and I’ve corrected the recipe!
Sofia says
November 18, 2013 at 8:29 pmHi!
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! 🙂
Joan Hayes says
November 19, 2013 at 10:07 pmSofia, 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.
Trish - Mom On Timeout says
November 19, 2013 at 7:52 pmYou know I’ve always refrigerated my dough but not overnight – can’t wait to give this a try Joan! The cookies look delicious!
Lorrie says
November 20, 2013 at 9:51 amI 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.
Catalina Preciado says
November 26, 2013 at 12:44 pmI 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
November 26, 2013 at 12:47 pmSorry I meant while baking.
I would also like to and that I like the idea of less sugar because I’m diabetic.
Lisa says
November 26, 2013 at 3:16 pmI 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?
Joan Hayes says
November 26, 2013 at 10:44 pmWhen I freeze any cookie dough, I either let it defrost in the fridge if I have time, or on the counter for about an hour.
munchy says
December 7, 2013 at 5:31 pmsince it makes a difference ill try it and buy the vanilla, those look so good
Shelby says
December 15, 2013 at 10:44 amDo you always use an electric mixer for cookies? Does it make a difference if it’s done by hand.?
Joan Hayes says
December 16, 2013 at 11:06 amI 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!
pedro says
August 26, 2014 at 8:58 pmDo you know a good brand for the chocolate chips? I bought nestle milk chocolates but don’t know if are good
Joan Hayes says
August 28, 2014 at 6:02 amI almost always use Nestle Chocolate Chips, milk chocolate or semi-sweet. Both would be good for this cookie.
pedro says
September 20, 2014 at 11:18 amThanks! I made your recipe and cookies tastes super good. Thanks for sharing!
Yvonne says
November 2, 2014 at 3:29 pmThank you for this recipe. Cooked a batch this morning.They were perfect! I melted the butter and hand mixed after reading the reviews.
Gwen says
December 11, 2014 at 10:55 pmThe recipe above for chocolate chip cookies is nearly identical to mine, except that I add 1 cup of chopped nuts, and instead of using baking power, I use baking soda.
I love cookies as well as the next person, but the statement by the mother who said that she makes sure to have at least two batches of cookie dough in her refrigerator for her kids is somewhat bothersome. Feeding lots of sugar to kids is the worst thing you can do.
Lisa says
April 29, 2015 at 1:53 amBest choc-chip cookie recipe hands down! I’ve tried so many and failed at so many but this one I can do no wrong. I’ve cooked them straight away, overnight, few hours later, no matter what time they always come out so delicious. Thankyou so much.
Joan Hayes says
May 1, 2015 at 7:42 amSo glad you enjoy them!
Leese says
May 1, 2015 at 2:21 amThese 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
May 1, 2015 at 7:40 amI 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
August 7, 2015 at 9:16 pmI.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
September 27, 2015 at 12:57 pmIf 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
October 1, 2015 at 7:02 pmAbsolutely! 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.