Overnight Chewy Chocolate Chip Cookies Food

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!

THE BEST CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Sift the flour, salt, baking powder and baking soda into a large bowl.
• Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Stir in the chocolate chips by hand.
• Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch.
• Bake at 375 degrees until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper and repeat the scooping and baking process with the remaining dough.

BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
• Sift together the flour, baking soda and salt; set aside.
• In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
• Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

CHOCOLATE CHIP COOKIES

Steps:

• Combine brown sugar and the white sugar in a bowl.
• Add butter mix well.
• Add the vanilla.
• Add the eggs.
• Mix all together.
• Add the flour.
• Add the baking soda.
• Add the salt.
• Mix all together.
• Add the chips mix well.
• Cover and put in the frig overnight.
• The next day.
• Preheat oven to 375.
• Spoon out on cookie sheet.
• Bake 8 to 10 minutes.
• Leave on cookie sheet for a couple of minutes.
• Then remove and let cool.

CHOCOLATE CHIP COOKIES

Steps:

• Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
• Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
• When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
• Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don't overwork the dough as this will toughen the cookies.
• For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.
• Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading.
• Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.

OVERNIGHT COOKIES

Steps:

• Preheat oven to 350°F.
• Beat egg whites until frothy.
• Add salt and cream of tartar, and beat until stiff, but not dry.
• Gradually add sugar, continueing to beat until very shiny and stiff.
• Add vanilla and almond extract.
• Fold in pecans and chocolate chips.
• Drop by the teaspoon onto greased cookie sheets, and place in preheated oven.
• Immediately turn off the heat and leave until morning.
• Do NOT open the oven (bakes on retained heat).
• Store in an air-tight container if there are any left over.

DELICIOUS EASY CRISPY OR CHEWY CHOCOLATE CHIP OIL COOKIES

Steps:

• Preheat the oven to 375 degrees Fahrenheit.
• Beat the eggs and sugars together. Add the oil and vanilla and mix in thoroughly. Add the flour, baking soda, baking powder and salt and mix. Fold in the chips, bran cereal, and coconuts.
• Drop the dough and flatten to desired cookie thickness. If you want big, thick chewy cookies, drop by tablespoons and thicken. If you want thin, crispy cookies drop by heaping teaspoons and flatten to a thinner thickness.
• Bake for 8 minutes. The cookies will firm up as they cool, so do not be tempted to bake them too long.
• This is an original recipe. The first round I made 8 big, thick cookies without coconut. These turned out to be thick, chewy (not cakey) cookies. Then I made smaller cookies (1 teaspoon medium thickness) also without coconut. These turned out to be chewy, cakey like cookies.
• Then I added the coconut and also made big and small cookies. Only this time I flattened the smaller cookies even more. These cookies turned out to be very nice and crispy, almost like chocolate chip crisps.
• Therefore, vary the drop style according to your likes/dislikes!

OVERNIGHT CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Cream butter and sugars in stand mixer till well blended and fluffy. Stir in vanilla extract and eggs.
• Sift together flours, soda, and salt.
• Slowly add dry mixture to creamed mixture, stirring well between each addition.
• When all dry ingredients have been incorporated, gently fold in nuts and chocolate chips.
• Cover tightly with plastic wrap and refrigerate overnight (will actually keep about a week in the fridge if you need it to).
• To bake, preheat oven to 350°F.
• Drop cookies by tablespoonfuls onto parchment lined cookie sheets.
• Bake for 7-8 minutes, till the cookies are *just* starting to brown at the edges. They will look a tad under-baked, but that's what makes them so soft!
• Cool slightly before removing to wire racks.