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