Wednesday, January 12, 2011

Overnight Chocolate Chip Cookies

Can anything beat a good chocolate chip cookie, warm, gooey and straight from the oven?

I have made several varieties of chocolate chip cookies over the years.  Toll House is great, but this recipe takes the cake. (Or the cookie, you could say.)  This recipe allows the flavors of the ingredients to come together by "marinating" in the refrigerator overnight before baking.

Genius.




Overnight Chocolate Chip Cookies
(Adapted from In Jennie's Kitchen.)
((Printable Recipe))


Ingredients:
4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks unsalted butter, room temperature
2 cups sugar
2 tablespoons molasses
3 large eggs, room temperature
1 1/2 teaspoons vanilla extract
12 ounces dark chocolate chips

Directions:
1. Stir the dry ingredients together with a whisk and set aside.

2. Cream the butter and sugar together well.  Add the molasses and then the eggs, mixing well.  Add the vanilla.  Then gradually add the dry ingredients.

3. Get some good quality dark chocolate chips. (I like Ghirardelli 60% Cacao dark chocolate chips.)
Stir these into the cookie dough.

4. Chill the dough in the refrigerator for at least 24 hours.

5. I like my cookies small, so I dropped them with a small cookie scoop (about the size of a large walnut) onto a parchment lined sheet pan.  If you want more rugged looking cookies, break the smooth balls in half with your fingers down the middle. Take the two outside edges and smash them together leaving the bumpy inside edges exposed on top. 

(Cookies baked while left in smooth balls.)

(Cookies broken in half with the rough inner edge left on top.)

6. Bake in a preheated, 350 degrees Fahrenheit, oven for about 8-9 minutes.  As I've mentioned in a previous post, I like to under bake my cookies and continue letting them set up on the cookie sheet as they cool.

7. After they've cooled for about 10 minutes on the cookie sheet.  Remove them and continue cooling on a cooling rack.


Your search for the ultimate chocolate chip cookies...


... has come to an end.







12 comments:

  1. Oh. My. Word. I seriously should not have looked at this whilst pmsing. I can not have them, but they look absofreakinglutely crazy good.

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  2. Chocolate Chip Cookies.. I am in love with them since I tried for the first time in US yrs ago :) But yours look (and sound) so much better than the ones you can buy. Sadly I cant bake :(

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  3. @MsByn- You crack me up. :)

    @Medeja- They really are very easy. Just cream your butter and sugar together well and watch how long you bake them for. They're pretty fool-proof. :)

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  4. That molasses is really getting my attention. Wow - I think I'm loving that!! I got this bookmarked J, thanks for a new way to do cookies. I like to try different variations.

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  5. I just found this out myself but the recommended way to make any type of cookie is to let the dough chill for at least 12 hours. After trying it I can't bring myself to make cookies any other way and that's how my mother in law does all of her cookie doughs and has for years.

    P.S.- Looking at your recipes always makes me hungry.

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  6. I either did something wrong or I'm sad...mine taste a little like pancakes :(

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  7. Pancakes? Oh no! I've made these cookies so many times for SO many people and I can't say they have ever tasted like pancakes! I would be sad too... I can't imagine what happened to make them taste like that. Did you use the dark chocolate chips? Milk chocolate would probably make them too sweet.

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  8. I did.....so strange...the 4c of flour seems like a lot for a 'normal' recipe & I don't usually use molasses...but I have no idea what happened :(

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  9. molasses in choc chip cookies - that is something I haven't tried....can you taste it?

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    Replies
    1. Jill,
      Most chocolate chip recipes call for brown sugar (which is essentially white sugar and molasses.) These don't end up tasting like molasses, but I find they taste so much better adding the molasses separate with the sugar than just using brown sugar.

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  10. Just made with the molasses~ I've made these before but added some brown sugar since I didnt have any molasses and they were delish! This time trying with the molasses......but some won't be able to marinate ;)

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    Replies
    1. I may be guilty of having made these cookies JUST to eat the batter. ;)

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