Overnight Chocolate Chip Cookies

Overnight Chocolate Chip Cookies is a dessert that serves 36. One portion of this dish contains about 1g of protein, 5g of fat, and a total of 83 calories. For 9 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe from The Messy Baker has 17 fans. From preparation to the plate, this recipe takes about 45 minutes. A mixture of salt, unsalted butter, egg, and a handful of other ingredients are all it takes to make this recipe so tasty. All things considered, we decided this recipe deserves a spoonacular score of 4%. This score is improvable. Try Chocolate Chip Zucchini Overnight Oats, Pumpkin Chocolate Chip Cookie Overnight Oats, and Chocolate Chip Cookie Dough Overnight Oats for similar recipes.

Servings: 36

 

Ingredients:

½ teaspoon baking soda

½ cup firmly packed dark brown sugar

1 large egg

1 cups all-purpose flour

¼ cup granulated sugar

½ teaspoon salt

1 generous cup semisweet chocolate chips

½ cup unsalted butter, softened

1 teaspoons pure vanilla extract

Equipment:

stand mixer

bowl

wooden spoon

baking paper

baking sheet

oven

frying pan

wire rack

Cooking instruction summary:

In a bowl, combine the flour, salt, and baking soda together and set aside.In the bowl of a stand mixer fitted with a paddle, beat the butter, brown sugar and granulated sugars together until smooth. Beat in the egg and vanilla until light and fluffy.Add the flour mixture and mix on lowest setting until just incorporated. Fold the chocolate chips in by hand using a wooden spoon or sturdy scraper. Transfer the dough to an airtight container and refrigerate overnight (or at least a few hours).When you're ready to bake the cookies, remove the dough from the refrigerator. Preheat the oven to 375° F. Line baking sheets with parchment paper.Using a 1-tablespoon cookie scoop drop dough about 2 inches apart. Bake for 8 to 10 minutes or until the edges of the cookies are golden and the tops have just started to brown. Let the cookies cool on the pan for about 5 minutes or until they are set enough to be removed without falling apart. Transfer to a wire rack to cool completely.

 

Step by step:


1. In a bowl, combine the flour, salt, and baking soda together and set aside.In the bowl of a stand mixer fitted with a paddle, beat the butter, brown sugar and granulated sugars together until smooth. Beat in the egg and vanilla until light and fluffy.

2. Add the flour mixture and mix on lowest setting until just incorporated. Fold the chocolate chips in by hand using a wooden spoon or sturdy scraper.

3. Transfer the dough to an airtight container and refrigerate overnight (or at least a few hours).When you're ready to bake the cookies, remove the dough from the refrigerator. Preheat the oven to 375° F. Line baking sheets with parchment paper.Using a 1-tablespoon cookie scoop drop dough about 2 inches apart.

4. Bake for 8 to 10 minutes or until the edges of the cookies are golden and the tops have just started to brown.

5. Let the cookies cool on the pan for about 5 minutes or until they are set enough to be removed without falling apart.

6. Transfer to a wire rack to cool completely.


Nutrition Information:

Quickview
83k Calories
0.87g Protein
4g Total Fat
9g Carbs
0% Health Score
Limit These
Calories
83k
4%

Fat
4g
7%

  Saturated Fat
2g
17%

Carbohydrates
9g
3%

  Sugar
6g
7%

Cholesterol
12mg
4%

Sodium
51mg
2%

Caffeine
4mg
1%

Get Enough Of These
Protein
0.87g
2%

Manganese
0.09mg
5%

Copper
0.07mg
4%

Selenium
2µg
3%

Iron
0.52mg
3%

Magnesium
10mg
3%

Phosphorus
20mg
2%

Fiber
0.49g
2%

Vitamin B1
0.03mg
2%

Vitamin A
88IU
2%

Folate
7µg
2%

Vitamin B2
0.03mg
2%

Vitamin B3
0.25mg
1%

Zinc
0.18mg
1%

Potassium
39mg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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