I’ve been refining my Overnight Chocolate Chip Cookies for years and the method I finally settled on came from an odd combination of pantry staples and a late-night baker’s mistake.

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I always start with the thought “How To Make The Best Chocolate Chip Cookies” buzzing in my head, even when I’m not planning to bake. I like cookies with slightly crisp tops and gooey centers, where the semisweet chocolate chips melt into little pools you can almost taste before they cool.

My hands still remember the way unsalted butter should be soft enough to press but not greasy, it’s a tiny thing that changes the whole texture. I mess up lots, but each batch teaches me something and makes me wanna try one more tweak.

Ingredients

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All purpose flour: Mostly carbohydrates, small protein, no fiber, gives structure and chew.
Unsalted butter: High in fat and calories, adds rich flavor and tender crumb, not healthy.
Granulated sugar: Pure carbs, makes cookies sweet and crisp, no nutrients, quick energy.
Brown sugar: Adds moisture, caramel notes, slightly more minerals than white, still lots of sugar.
Eggs: Provide protein and moisture, help bind dough and brown the cookies.
Semisweet chocolate chips: Mostly sugar and fat, some antioxidants from cacao, gives melty chocolate pockets.
Chopped walnuts or pecans optional: Add crunch, healthy fats and some protein, give nutty flavor, optional.

Ingredient Quantities

2 1/4 cups (280 g) all purpose flour

1 teaspoon baking soda

1 teaspoon fine salt

1 cup (226 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

3/4 cup (165 g) packed light brown sugar

2 large eggs

2 teaspoons vanilla extract

2 cups (340 g) semisweet chocolate chips

1 cup (100 g) chopped walnuts or pecans optional

How to Make this

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1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or a silicone mat.

2. Whisk together 2 1/4 cups (280 g) all purpose flour, 1 teaspoon baking soda and 1 teaspoon fine salt in a bowl, set aside.

3. In a large bowl cream 1 cup (226 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 3/4 cup (165 g) packed light brown sugar until light and a little fluffy, about 2-3 minutes with a mixer or longer by hand.

4. Beat in 2 large eggs one at a time, mixing after each, then stir in 2 teaspoons vanilla extract, scrape the bowl, mix until everything’s combined.

5. Add the dry ingredients to the wet in two additions and mix on low until just combined, dont overmix or the cookies will get tough.

6. Fold in 2 cups (340 g) semisweet chocolate chips and 1 cup (100 g) chopped walnuts or pecans if using; save a few chips to press onto the tops before baking for prettier cookies.

7. For thicker, chewier cookies chill the dough 30 minutes to 1 hour, if you cant wait you can bake right away but the shape will spread more.

8. Scoop dough by rounded tablespoon or a
1.5 tablespoon cookie scoop onto the prepared sheets, leave about 2 inches between cookies and slightly press each mound down so they flatten a bit.

9. Bake 9 to 12 minutes until edges are golden and centers still look soft, rotate pans halfway if your oven is uneven. Let cookies cool on the baking sheet 2-5 minutes then transfer to a wire rack to finish cooling.

Equipment Needed

1. Oven set to 350°F (175°C)
2. Two baking sheets plus parchment paper or silicone baking mats
3. Mixing bowls (one large, one medium)
4. Electric mixer or a whisk and a sturdy wooden spoon if mixing by hand
5. Measuring cups, measuring spoons and a kitchen scale (useful for accuracy)
6. Rubber spatula for scraping and folding
7. 1.5 tablespoon cookie scoop or a tablespoon and a small ice cream scoop
8. Wire cooling rack
9. Chef’s knife and cutting board for chopping nuts (optional)

FAQ

Can I make the dough ahead of time? A: Yes. You can refrigerate the dough (scooped or in a ball) for up to 3 days, or freeze for up to 3 months. Chilled dough spreads less so baking time might be 1 or 2 minutes longer. Bake straight from fridge or let sit 10 minutes if very hard.

How do I get soft but chewy cookies? A: Use the brown sugar, dont overmix once you add flour, and pull the cookies from the oven when the edges are set but centers still look a little underbaked. Theyll firm as they cool. Also using room temp butter not melted helps with texture.

My cookies spread too much or not enough, what went wrong? A: Too much spread usually means butter was too warm or melted, or you used too little flour. Not enough spread means dough was too cold or you added extra flour. Check that your baking soda is fresh and your oven is at the right temp.

Can I make these nut free or swap the chocolate? A: Yes. Omit the walnuts or pecans for nut free cookies. You can use milk, dark, or chopped chocolate instead of semisweet chips, or mix chip types. For nut allergies watch cross contamination from bowls and utensils.

Can I swap ingredients like whole wheat or butter substitutes? A: All purpose flour gives the classic texture, but you can replace up to 25% with whole wheat with slightly denser cookies. Using a 1 to 1 gluten free blend often works but texture will change. If you use salted butter, reduce added salt slightly.

What oven temp and bake time should I use for reliable results? A: Bake at 375 F (190 C) for about 9 to 12 minutes for medium cookies, until edges are golden and centers still look soft. If you have a convection oven lower temp by 20 F. Use parchment or a silicone mat and rotate the pan halfway for even baking.

Chocolate Chip Cookies Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour 1:1 for a nuttier, slightly denser cookie. If you need gluten free use a cup-for-cup GF baking blend (like Bob’s Red Mill), same amount usually works.
Unsalted butter: use solid coconut oil by weight 1:1 for a crisper edge and mild coconut note, or use vegetable shortening 1:1 for thicker, less-spreading cookies.
Granulated sugar: replace with coconut sugar 1:1 for a deeper caramel flavor and a bit less sweetness. If you prefer liquid sweeteners (honey or maple) use about 3/4 cup syrup per cup sugar and reduce other liquids slightly, cookies will be softer.
Eggs: make flax “eggs” for each egg mix 1 tbsp ground flaxseed with 3 tbsp water, wait 5 minutes. Gives a chewier, slightly denser cookie; applesauce 1/4 cup per egg also works for a softer result.

Pro Tips

1) Weigh the flour or spoon and level into the cup, dont scoop from the bag. Even a little extra flour makes the cookies cakier and dry, a scale is the easiest fix.

2) Chill the dough — 30 minutes for less spread, overnight up to 24 hours for deeper flavor and chewier texture. If its rock hard, let it sit 5 to 10 minutes so scooping is easier.

3) Cream the butter and sugars until pale and slightly fluffy, but dont overbeat. You want some air for lift, not melted butter, so stop as soon as it looks light and uniform.

4) Bake one sheet at a time on the middle rack if you can, and pull them when the edges are golden but centers still look soft. They keep baking on the sheet so don’t wait for the center to look fully set.

5) Press a few extra chips on top before baking and sprinkle flaky sea salt as soon as they come out of the oven. Toast the nuts first for more flavor, and freeze extra scoops on a tray to bake fresh later.