Overnight Dough Chocolate Cookies
Thick chocolate cookies from dough rested for a full day, with caramel flavor and soft centers.
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- Wire rack
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs room temperature
- 2 ½ cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups semi sweet chocolate chips
Instructions
- Cream. Beat 1 cup butter with 1 cup sugar and 1 cup brown sugar until light, then mix in 2 eggs one at a time.
- Combine. Stir in 2 1/2 cups flour, 1 teaspoon baking soda, and 1 teaspoon salt, then fold in 2 cups chocolate chips.
- Chill. Wrap the dough and refrigerate it for at least twenty 4 hours.
- Scoop. Heat the oven to 350 degrees F and scoop the cold dough onto lined sheets.
- Bake. Bake for 10 to 12 minutes until golden, then cool on a rack.
Notes
Substitutions: Use dark or milk chocolate chips in place of semi sweet.
Tips: Chill the dough for a full day for the deepest flavor.
Storage: Keep in an airtight container for up to five days.
Nutrition is calculated per cookie.