Overnight Chewy Chocolate Chip Cookies Recipes

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!

OVERNIGHT CHOCOLATE CHIP COOKIES

Steps:

• 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.

CHEWY CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
• Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

OVERNIGHT CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Cream butter and sugars in stand mixer till well blended and fluffy. Stir in vanilla extract and eggs.
• Sift together flours, soda, and salt.
• Slowly add dry mixture to creamed mixture, stirring well between each addition.
• When all dry ingredients have been incorporated, gently fold in nuts and chocolate chips.
• Cover tightly with plastic wrap and refrigerate overnight (will actually keep about a week in the fridge if you need it to).
• To bake, preheat oven to 350°F.
• Drop cookies by tablespoonfuls onto parchment lined cookie sheets.
• Bake for 7-8 minutes, till the cookies are *just* starting to brown at the edges. They will look a tad under-baked, but that's what makes them so soft!
• Cool slightly before removing to wire racks.

SUPER CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees.
• Mix together the flour, sugar, salt, and baking soda.
• Add in the butter, eggs, and vanilla and mix until it forms a dough.
• Add in the chocolate chips.
• Refrigerate the dough for at least 4 hours, but preferably overnight (this step is very important!).
• Roll pieces of the dough into 20 to 25 balls.
• Bake for 9-10 minutes. The cookies will look very soft, but take them out of the oven anyway.
• Allow the cookies to cool for at least 20 minutes.

CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don't overwork the dough as this will toughen the cookies.
• For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.
• Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading.
• Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.