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Overnight Chocolate Chip Cookies

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!

Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings 24 cookies


  • 1 cup butter
  • 1 cup brown sugar
  • 1/2 cup cane sugar
  • 2 large eggs (room temperature)
  • 2 tsp vanilla
  • 2 tsp chocolate extract
  • 1/2 tsp cinnamon
  • 3 1/4 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup dark chocolate chips
  • 1/2 cup crushed pecans (optional - although I always add them!)


  1. 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.

  2. 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. 

  3. 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.

  4. See notes for cook times.

Recipe Notes

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.