12 Hour Chocolate Chip Cookies

12 Hour Chocolate Chip Cookies


DifficultyIntermediateMakes10 Servings

This overnight chocolate chip cookies recipe is a step up from my 30 Minute Chocolate Chip Cookies. It’s a pretty similar recipe, but you get more depth to the flavour from chilling the dough over 12 hours.

I add a bit of cornflour in to improve the texture, and I bake the dough in ring moulds to give them a more professional finish. Finally, adding the salted caramel and hazelnuts adds another level to the flavour – and they look great!

Follow my video and step-by-step recipes to make these three flavours of whipped ganache.

Looking for more cookie recipes? Check out my Cookie 101 video and recipes.


 


 

Ingredients


For the Salted Caramel
 50 g Glucose (1)
 100 g Glucose (2)
 50 g Milk
 160 g Double Cream
 90 g Sugar
 65 g Unsalted Butter
 Salt to taste
For the Cookies
 200 g Unsalted Butter, Soft
 265 g Light Brown Muscovado Sugar
 85 g Whole Egg (crack the eggs, whisk it, then weigh 85g)
 ½ tsp Vanilla Bean Paste
 360 g Plain/AP Flour
 8.50 g Cornstarch/Cornflour
 5 g Baking Soda
 ½ tsp Salt
 125 g Dark Chocolate
 125 g Milk Chocolate
 Salted Caramel + Roasted Hazelnuts To Decorate
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Method


Salted Caramel
1

Add the glucose (1), milk and double cream into a saucepan and mix over a medium heat until steaming (but not boiling).

2

In a separate saucepan, add the glucose (2) and sugar and heat over a medium heat until it turns into a deep caramel colour.

3

Pour the warm cream mixture over the heated sugar and stir over the heat for 1 minute.

4

Take off the heat and add the butter and salt. Blend with a hand blender until smooth.

Cookies
5

Add the soft butter and light brown muscovado sugar to a bowl and beat for 3 minutes until light and fluffy (or longer if you’re doing it by hand).

6

Add the egg and vanilla and beat again.

7

Stir together the dry ingredients in a separate bowl, then sift them in. Add the chocolate. Stir the mixture with a spatula to combine it.

8

Cover the dough in cling film and chill it for 12 hours.

9

Once chilled, cut the dough into 105g pieces, and press them into 4.2” ring molds.

10

Bake at 160C for around 20 minutes or until an even golden colour.

11

Remove from the oven and cool for 10 minutes before decorating with your salted caramel and nuts.

Ingredients

For the Salted Caramel
 50 g Glucose (1)
 100 g Glucose (2)
 50 g Milk
 160 g Double Cream
 90 g Sugar
 65 g Unsalted Butter
 Salt to taste
For the Cookies
 200 g Unsalted Butter, Soft
 265 g Light Brown Muscovado Sugar
 85 g Whole Egg (crack the eggs, whisk it, then weigh 85g)
 ½ tsp Vanilla Bean Paste
 360 g Plain/AP Flour
 8.50 g Cornstarch/Cornflour
 5 g Baking Soda
 ½ tsp Salt
 125 g Dark Chocolate
 125 g Milk Chocolate
 Salted Caramel + Roasted Hazelnuts To Decorate
Shop the equipment

Directions

Salted Caramel
1

Add the glucose (1), milk and double cream into a saucepan and mix over a medium heat until steaming (but not boiling).

2

In a separate saucepan, add the glucose (2) and sugar and heat over a medium heat until it turns into a deep caramel colour.

3

Pour the warm cream mixture over the heated sugar and stir over the heat for 1 minute.

4

Take off the heat and add the butter and salt. Blend with a hand blender until smooth.

Cookies
5

Add the soft butter and light brown muscovado sugar to a bowl and beat for 3 minutes until light and fluffy (or longer if you’re doing it by hand).

6

Add the egg and vanilla and beat again.

7

Stir together the dry ingredients in a separate bowl, then sift them in. Add the chocolate. Stir the mixture with a spatula to combine it.

8

Cover the dough in cling film and chill it for 12 hours.

9

Once chilled, cut the dough into 105g pieces, and press them into 4.2” ring molds.

10

Bake at 160C for around 20 minutes or until an even golden colour.

11

Remove from the oven and cool for 10 minutes before decorating with your salted caramel and nuts.

12 Hour Chocolate Chip Cookies