Overnight Chewy Chocolate Chip Cookies
Indulge in the ultimate treat with these Overnight Chewy Chocolate Chip Cookies—a recipe designed for cookie perfection. Featuring a unique technique of melting the butter and chilling the dough overnight, these cookies boast a rich, caramel-like flavor and irresistibly chewy texture. Packed with 300 grams of decadent chocolate chips, each bite is loaded with gooey goodness. This make-ahead recipe allows the flavors to fully develop, rewarding your patience with bakery-quality results. In just 20 minutes of prep time, plus a quick bake, you'll have soft, golden cookies with crisp edges and tender centers that will disappear in a flash. Perfect for sharing (or not!), these cookies are the ultimate dessert for every chocolate lover.
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Recipe Information
Ingredients
- 226 grams Unsalted butter
- 150 grams Granulated sugar
- 200 grams Brown sugar (packed)
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 300 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 300 grams Chocolate chips
Instructions
Melt the unsalted butter in a saucepan over medium heat. Remove from heat once fully melted and let it cool for about 10 minutes.
In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Use a whisk to mix until smooth and creamy.
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula or mixing spoon. Be careful not to over-mix; just combine until no flour streaks remain.
Fold in the chocolate chips evenly throughout the dough.
Cover the dough tightly with plastic wrap and refrigerate overnight (at least 12 hours, but up to 48 hours for best results). Chilling develops the flavors and ensures chewy cookies.
When ready to bake, preheat your oven to 175°C (350°F) and line baking sheets with parchment paper or silicone mats.
Scoop about 2 tablespoons of chilled dough per cookie and place them on the prepared baking sheets, leaving about 2 inches of space between cookies.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown. The centers will look slightly underdone, which is perfect.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days—if they last that long!
Nutrition Facts
Calories |
5678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.2 g | 380% | |
| Saturated Fat | 170.0 g | 850% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 872 mg | 291% | |
| Sodium | 2708 mg | 118% | |
| Total Carbohydrate | 768.6 g | 279% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 509.6 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 408 mg | 31% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 1887 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
