Overnight Chocolate Chip Cookies
Okay, I'm gonna warn you now. These are a process & after you make the dough, you have to wait 24 hours. I KNOW, I know... But, hear me out.
I made two batches of this dough. One, I used within two hours. The other, I waited 24 hours. I know what you're thinking -- It can't make that big of a difference, but it truly did!
Here's my perfect cookie: Crispy edges, not too fluffy, gooey but chewy in the middle....
If you like this type of cookie...…. MAKE THESE NOW. That way, tomorrow -- you can have the most amazing Chocolate Chip Cookie. Even better, have two straight from the oven with a little Vanilla Bean Ice Cream on top! :)
CHOCOLATE CHIP COOKIES
1 3/4 C. Cake Flour
1 2/3 C. Bread Flour
1 1/4 t. Baking Soda
1 1/2 t. Baking Powder
1 1/4 C. Salted Butter, Softened
1 C. White Sugar
1 1/4 C. Brown Sugar
1 t. Sea Salt
2 Eggs, Room Temp
2 t. Vanilla
1 Bag Semi Sweet Chocolate Chips
1 C. Chopped Walnuts (omit if you don't want them)
Whisk your dry ingredients well in a bowl.
Get another bowl and whisk your wet ingredients very well. It helps if you whisk your eggs first to really incorporate them well!
Combine both of the dry and wet ingredients together and stir with a wooden spoon until well combined.
Add in your chocolate chips and nuts after til incorporated. Don't overmix.
(COVER AND LET REST IN THE FRIDGE FOR 24 HOURS - I know, I know I know what you're thinking. TRUST ME.)
Bake at 350F for 10 minutes. HEAR ME OUT.
Yes, all ovens are different, HOWEVER! There is something called "carry over cook time" … this actually applies to everything cooked in the oven or stove top! For me, right at 10 minutes they were barely golden. I left them on the baking sheet for 1 minute and took them off and put them on the cooling rack. When you pull them out, they may look a little gooey and you may be tempted to keep them in - DON'T DO IT! The carry over cook time will continue to cook them. YOU WANT THE "goo"!
Enjoy, y'all! Can't wait to hear how you like them! Tag me in your baked goods! :)