Yes, you read that right! Many of us have made cookies in the same day, immediately after making the cookie dough. Well what if I told you making the dough the night before creates the perfect, crisp, yet chewy and soft cookie? It’s true! With this easy to make chocolate chip cookie recipe, you’ll never fail to wow those cookie monsters out there!
Please note, I tend to bake with nondairy ingredients for dietary purposes, but you can change those nondairy ingredients with dairy and they’ll turn out just as great! Now here are the ingredients you’ll need:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon pink salt
- 1/2 cup of vegan butter
- 2 cups packed light brown sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups semisweet nondairy chocolate chips
Now some bakers like to separate the dry and wet ingredients, but for the sake of saving your hands or dishwashers from more dirty dishes, one big mixing bowl will do the trick! So be sure to mix all of the ingredients together and once all blended and folded together, you’ll cover up the bowl with plastic wrap and put it in your refrigerator for 12-24 hours.
Once the next day comes, it’s baking time! Set your oven for 350. You’ll want to lay your cookie sheet with parchment paper and scoop out about a tablespoon of the cookie dough and place them on the cookie sheet. When placing the sheet in the oven, be sure to position it in the center of the oven.
Set your timer for 10 minutes and once the cookies are a little golden on top, take them out of the oven, sit for 1 minute then remove them to place them on the cooking rack for 5-6 minutes and you’re done! Just like that, you’ve made the ultimate chewy and softest cookie ever!