I have yet to find the perfect chocolate chip cookie recipe. However, I think the recipe I have today is pretty good. The only downside is that they are overnight chocolate chip cookies.
I am really impatient when it comes to baked goods. If I am making something, I expect to eat it the very same day. That is why I tend to avoid overnight recipes (especially cookie ones) like the plague. Like how do you expect me to slave away in the kitchen and then not eat what I make immediately? Do you know what kind of self-control that requires? The kind I do not have.
With that being said, last week my life was revolutionized when I made this batch of overnight cookies. First off, do you know how amazing it is to just have ready-made-fresh-out-of-the-oven cookies when the craving hits you? It’s amazing. My inner fat kid was rejoicing in happiness with this new revelation. So while I had to wait to eat them at first, afterward I could just eat them whenever I wanted to.
Like I mentioned, this chocolate chip cookie recipe is a real winner when it comes to flavour. That is because as you let these cookies rest, the flavour begins to develop. And even though we did not brown butter our butter, the cookies start to develop a toffee flavour the longer they are left in the freezer.
However, on the bright side, this chocolate chip cookie recipe makes a lot of cookies. And this is good news. Why? Because you can bake some of the cookies the day of, and freeze the rest. I like to see this as a reasonable compromise. Right? 🙂
It is super easy to throw this recipe together and then bake the cookies when you want. In fact, I think that I will definitely try another overnight cookie recipe again. There is honestly nothing better than baking cookies the minute you feel like having them.
The real challenge for me is going to be making the New York Times Chocolate Chip Cookie that requires bread flour and cake flour. I’ve heard it’s worth it, but it pains me that I need to go out of my way to purchase the flour ingredients. But in the end, it will be worth it!
Ah, the things I will do for baked goods 😉
You can bake these cookies the day of, but the flavour gets better when you leave them overnight. Freeze the dough into individual balls and bake them the next day or anytime you want!
In a saucepan, melt the butter on low heat. Careful not to brown the butter (that will be for another recipe). Place the butter into the bowl of your stand mixer.
Whisk in the sugars, and combine until well mixed. Add in your eggs, one by one, and mix until there is a nice sheen. About 5 minutes. Add in the vanilla, chocolate extract, and cinnamon.
Add the dry ingredients and fold them into the mixture. Careful not to over mix. From there you can add the chocolate chips. Using a cookie scoop, spoon the dough into balls (with about 1-2 tbsp worth of dough), and place it in a freezer-safe dish lined with wax paper.
See notes for cook times.
Ideally you want to freeze these cookies overnight before cooking. However, if you are really hungry you can cook them the day of.
Preheat your oven to 350 degrees (F).
The Day Of: Transfer cookies onto a sheet lined with parchment paper. Cook for 12 minutes. Transfer to a wire rack and let cool.
Overnight: Place cookies onto a sheet lined with parchment paper while the oven is preheating. Cook for 15 minutes. Transfer to a wire rack and let cool.
*Frozen cookies can be kept for up to three months if properly stored.
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