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Overnight Chilled Chocolate Chip Cookies

This cookie recipe emphasizes the importance of chilling dough overnight to develop richer flavors and achieve the perfect texture. The process involves creaming butter and sugar, mixing in eggs and vanilla, then folding in flour and chocolate chips before refrigerating. Baked, these cookies are thick, chewy in the center, with crispy edges and gooey chocolate pockets, showcasing how patience enhances every bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened, not melted
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour sifted
  • 1 teaspoon baking soda fizz test for freshness
  • 1 ½ cups semi-sweet chocolate chips chunks preferred

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Mixer
  • Cookie scoop
  • Wire rack

Method
 

  1. Start by creaming together the softened butter and granulated sugar in a mixer until the mixture is light, fluffy, and pale, about 3 minutes. The aroma should be buttery and sweet, and the mixture should look airy.
  2. Add the eggs one at a time, beating well after each addition. You’ll notice the mixture becomes smooth and slightly thicker, with a glossy sheen.
  3. Stir in the vanilla extract until incorporated, filling your kitchen with a warm, fragrant aroma.
  4. In a separate bowl, whisk together the sifted flour and baking soda. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. The dough will start to come together and feel slightly sticky but soft.
  5. Gently fold in the chocolate chips with a spatula, ensuring even distribution without overmixing, which keeps the cookies tender.
  6. Scoop the dough onto a baking sheet lined with parchment paper, spacing each portion about 5 cm apart. Slightly flatten each mound with the back of a fork or your fingers to promote even baking.
  7. Cover the baking sheet with plastic wrap and place it in the refrigerator to chill overnight, at least 12 hours. This step allows flavors to deepen and dough to firm up, reducing spread during baking.
  8. Preheat your oven to 180°C (350°F). Remove the chilled dough from the fridge and let it sit at room temperature for 10 minutes while the oven heats up.
  9. Place the dough portions on the prepared baking sheet and bake for 10-12 minutes, until the edges are golden brown and the centers look slightly underbaked but set. The smell of melting chocolate and toasted butter will fill your kitchen.
  10. Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely. This allows the centers to firm up and develop a chewy texture, with crispy edges.
  11. Once cooled, enjoy your thick, chewy, chocolate-studded cookies with crispy edges, or store them in an airtight container for up to 3 days. Reheat briefly to enjoy that freshly baked warmth and gooey chocolate.

Notes

For best results, chill the dough overnight to develop flavor and control spreading. Use high-quality semi-sweet chocolate for balanced sweetness and richness.