Overnight Cookies

By Saturday, April 01, 2017

These guys are monster cookies...literally HUGE! I call these overnight cookies as you leave the mixture to chill overnight pre-baking, and this results in cookies with a seriously crisp exterior and gooey, slightly cakey interior (delicious!). This recipe yields 12 large cookies (think inch high and the width of your palm) or 24 small cookies, you decide. 


 Makes 12 large cookies

You will need:

400g plain flour
225g butter, softened
175g light brown sugar
75g caster sugar
2 eggs
300g milk chocolate, roughly chopped
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp nutmeg, freshly grated
1 1/2 tsp vanilla extract
1 tsp salt

Begin by mixing together the butter and sugars until well combined. Add in the eggs, vanilla and salt and mix through. Then, sieve in the flour, baking powder and bicarbonate, followed by the chocolate pieces. Bring the mixture together to form a dough then shape into 12 equal sized cookie balls, or 24 small. Place on a lined baking tray and chill in the fridge overnight (up to 12 hours). 

In the morning, preheat your oven to 200 degrees / gas 6. Split the dough between two or three lined baking trays and bake for 10-12 minutes until golden on the outside. Allow to cool for a few minutes then serve and enjoy!


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