Name: Overnight Chewy Chocolate Chip Cookies
Yield: 4 servings
Ingredients: 1 1/3 cups butter, softened; 1 cup sugar; 1 cup brown sugar, tightly packed; 2 teaspoons vanilla extract; 3 eggs; 2 cups white flour; 2 cups whole wheat flour; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup walnuts (or whatever nuts you prefer) or 1 cup pecans, chopped (or whatever nuts you prefer); 3 (6 ounce) packages chocolate chips, assorted varieties (I usually use 1 pkg. milk chocolate, 1 pkg. semi sweet, and 1 pkg. bittersweet or dark)

Servings: 4 persons

1 1/3 cups butter, softened
1 cup sugar
1 cup brown sugar, tightly packed
2 teaspoons vanilla extract
3 eggs
2 cups white flour
2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 cup walnuts (or whatever nuts you prefer) or 1 cup pecans, chopped (or whatever nuts you prefer)
3 (6 ounce) packages chocolate chips, assorted varieties (I usually use 1 pkg. milk chocolate, 1 pkg. semi sweet, and 1 pkg. bittersweet or dark)

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 350u00b0F.
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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Overnight Chewy Chocolate Chip Cookies

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