Overnight Cookies
Indulge in the ultimate homemade treat with these irresistibly soft and chewy Overnight Cookies! Perfectly crafted for busy bakers, this recipe takes your classic chocolate chip cookie to the next level by chilling the dough overnight, allowing the flavors to intensify and the texture to become delightfully thick and tender. Made with a comforting blend of brown sugar, creamy butter, and vanilla, and studded with chocolate chips and optional mix-ins like nuts or dried fruit, these cookies are a true crowd-pleaser. With just 20 minutes of prep time and a quick bake, they’re effortless yet luxurious, making them an ideal choice for special occasions or everyday indulgence. Serve these bakery-style cookies fresh out of the oven with a glass of milk for the ultimate sweet treat experience! Keywords: overnight cookies, chewy cookie recipe, chocolate chip cookies, chilled cookie dough, easy cookie recipe.
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Recipe Information
Ingredients
- 1 cup (softened) unsalted butter
- 1 cup (packed) brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups chocolate chips
- 0.5 cup optional mix-ins (e.g., nuts, dried fruit)
Instructions
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Use a hand mixer or stand mixer for best results.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Do not overmix.
Fold in the chocolate chips and any optional mix-ins such as chopped nuts or dried fruit.
Cover the bowl with plastic wrap or transfer the dough to an airtight container. Refrigerate overnight (a minimum of 8 hours) to allow the flavors to develop and the dough to firm up.
When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden and the centers look slightly underbaked (they will continue to set as they cool).
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 107 mg | 5% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 21.9 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 110 mg | 2% | |
*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.
