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Overnight Chocolate Chip Cookies by The Messy Baker

Overnight Chocolate Chip Cookies

  • Author: Charmian Christie
  • Yield: Makes 3 dozen cookies 1x
  • Category: Baking
  • Cuisine: North American

Scale

Ingredients

  • 1 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup unsalted butter, softened
  • 1/2 cup firmly packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoons pure vanilla extract
  • 1 generous cup semisweet chocolate chips

Instructions

  1. In a bowl, combine the flour, salt, and baking soda together and set aside.
  2. In the bowl of a stand mixer fitted with a paddle, beat the butter, brown sugar and granulated sugars together until smooth. Beat in the egg and vanilla until light and fluffy.
  3. Add the flour mixture and mix on lowest setting until just incorporated. Fold the chocolate chips in by hand using a wooden spoon or sturdy scraper. Transfer the dough to an airtight container and refrigerate overnight (or at least a few hours).
  4. When you’re ready to bake the cookies, remove the dough from the refrigerator. Preheat the oven to 375° F. Line baking sheets with parchment paper.
  5. Using a 1-tablespoon cookie scoop drop dough about 2 inches apart. Bake for 8 to 10 minutes or until the edges of the cookies are golden and the tops have just started to brown. Let the cookies cool on the pan for about 5 minutes or until they are set enough to be removed without falling apart. Transfer to a wire rack to cool completely.

Notes

This recipe has been adapted from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito. Published by Stewart, Tabori & Chang ©2008.