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:

Equipment:

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:

covered percent of daily need