Overnight Chewy Chocolate Chip Cookies
"I grew up eating these as a kid, so I may be biased, but these are the softest, chewiest, tastiest chocolate chip cookies I've encountered (and believe me, I've tested extensively!) Give them a try and I'm sure you'll agree! If you use macadamias and white chocolate morsels, these become the tastiest White Chocolate Macadamia Nut Cookies ever! Just one disclaimer...you will want to use a stand mixer for these, or your arms may just fall off mid-stir!"
- Ready In:
- 1hr 55mins
- Ingredients:
- 11
- 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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Reviews
-
Yummy cookies! I cooked some just after I made the dough and they were delish. The rest of the dough was put in the fridge as the recipe said and cooked the next day. Still delish. Moist, chewy, sweet, but not too sweet. Yum!
RECIPE SUBMITTED BY
velorutionista
minneapolis, 63
<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /> <br />Hubby and I are currently living in St. Paul, MN in a great little neighborhood with tons of independent businesses. We have restaurants, natural foods coops (yes, plural!!), libraries, neighborhood movie theaters, everything is easy walking or biking distance--we love it! We enjoy biking a lot, too, and the Twin Cities have a fantastic network of bike trails, tons of things to do and see?we?ve found the perfect location! We currently live in an apartment, so our gardening attempts are limited to 3 large pots of herbs (one is all basil, the others are a mix of rosemary, tarragon, thai basil, mint, curry plant, sage, thyme, and oregano). We're saving for a house, so eventually we'll have a yard to plant more veggies in, but for now the herb pots do pretty well! <br /> <br />I enjoy cooking in my spare time (well, and my not-so-spare time, too...my hubby, who also loves to cook, accuses me of planning way-too-elaborate weeknight meals, but he never complains once he starts eating...no matter how late it is!) We are pretty adamant about eating healthy and sustainable foods. I try to make a point to source the majority of my ingredients as locally as possible, and I'm very lucky to have the wonderful St. Paul farmer's market available year round (though in the winter my choices are limited to fresh eggs, organic/free-range meat of all sorts, cheese, honey, baked goods...limited, right?...poor me!...in the summer the market is bursting with all that plus all manner of vegetables, and I've never met a vegetable there I didn't like). I also eat a good deal of wild game meat (elk, deer, antelope) because my family (who still live in MT) ship a box of hunting season bounty to us every winter. What doesn't come from the farmers market or the wild game express comes from my local natural foods co-op (St. Paul's Mississippi Market), which has a plethora of local products to choose from as well! <br /> <br />I try to eat as healthfully as possible, so if I make your recipe, I may alter it to fit my preferred diet (i.e. I'll cut down on fat, add veggies, change cuts of meat, cut down on cheese and certain condiments like mayo, etc.). I will still rate the recipe unless I pretty much don't follow it at all, in which case I'll just leave a comment with what I did--I always like to see what others have done with recipes, but I don't think it's fair to grade the recipe if I didn't actually follow it! I won?t generally make a recipe if it calls for ingredients I don?t like (and can?t sub out for something I do like), so most of my ratings are pretty high for that reason. I?ve never really understood people who try a recipe and then give it a very low rating only because they don?t like the ingredients called for. Anyhow. <br /> <br />My rating system for recipes is pretty simple. I won?t give a star rating to a recipe if I don?t follow it fairly closely. If I do give your recipe a star rating, this is what it means: <br />5 stars = fantastic flavor or unique (and tasty) & the recipe worked as written?would definitely make it again <br />4 stars = good flavor &/or the recipe needed only some minor changes to work?would likely make again <br />3 stars = the recipe needed a fair bit of alteration to be edible?might try it again, but would make some major changes <br />2 stars = good idea in theory, bad recipe in practice?would only try it again (with massive changes) if I?m feeling ambitious/creative <br />1 star = inedible?would not be trying it again</p>
