Overnight Chocolate Chip Cookies Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
• In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

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.

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.