36-Hour Chocolate Chip Cookies
36-hour Chocolate Chip Cookies are soft and moist, chunky and chewy for a whole new level of yum. Truly the best cookies ever and the secret is the chill time!
Servings 4 Dozens
- 2 1/4 cups unsifted flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, room temperature
- 3/4 cup sugar
- 3/4 cup brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla
- 10 ounces semi-sweet chocolate baking chips
- 1 cup walnuts, chopped
In a bowl, combine flour, baking soda, and salt. Stir together and set aside.
In a large bowl, beat together butter, sugar, and brown sugar with an electric mixer at medium speed until creamy.
Add vanilla extract and eggs, one at a time, beating well after each addition at low speed.
Slowly add the flour mixture into the creamed mixture, beating at low speed until well-incorporated.
Add chocolate chips and nuts. Stir until evenly distributed.
Press a plastic wrap against the dough and refrigerate for 36 hours.
Drop dough by the tablespoon onto ungreased cookie sheets about 2 inches apart. Bake in a 350 F oven for about 12 to 15 minutes or until the cookies are golden brown.
Allow to slightly cool for about 1 to 2 minutes and transfer to a wire rack to cool.
Serving: 27g | Calories: 122kcal | Carbohydrates: 13.6g | Protein: 1.7g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 101mg | Potassium: 32mg | Fiber: 0.5g | Sugar: 7.6g | Vitamin A: 150IU | Calcium: 10mg | Iron: 0.5mg