Overnight Chewy Chocolate Chip Cookies
- Reviews 1
Ready In: 1 hr 55 mins
Yields: 84 cookies
Ingredients
- 1 1⁄3 cups butter, softened
- 1 cup sugar
- 1 cup brown sugar, tightly packed
- 2 teaspoons vanilla extract
- 3 eggs
- 2 cups white flour
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup walnuts (or whatever nuts you prefer) or 1 cup pecans, chopped (or whatever nuts you prefer)
- 3 (6 ounce) packages chocolate chips, assorted varieties (I usually use 1 pkg. milk chocolate, 1 pkg. semi sweet, and 1 pkg. bittersweet or dark)
Directions
- 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.
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