Overnight Chewy Chocolate Chip Cookies

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“I grew up eating these as a kid, so I may be biased, but these are the softest, chewiest, tastiest chocolate chip cookies I've encountered (and believe me, I've tested extensively!) Give them a try and I'm sure you'll agree! If you use macadamias and white chocolate morsels, these become the tastiest White Chocolate Macadamia Nut Cookies ever! Just one will want to use a stand mixer for these, or your arms may just fall off mid-stir!”
1hr 55mins
84 cookies

Ingredients Nutrition


  1. Cream butter and sugars in stand mixer till well blended and fluffy. Stir in vanilla extract and eggs.
  2. Sift together flours, soda, and salt.
  3. Slowly add dry mixture to creamed mixture, stirring well between each addition.
  4. When all dry ingredients have been incorporated, gently fold in nuts and chocolate chips.
  5. Cover tightly with plastic wrap and refrigerate overnight (will actually keep about a week in the fridge if you need it to).
  6. To bake, preheat oven to 350°F.
  7. Drop cookies by tablespoonfuls onto parchment lined cookie sheets.
  8. 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!
  9. Cool slightly before removing to wire racks.

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