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Lil’s 24-Hour Cookies

This recipe comes from a good friend of mine… it’s honestly the best homemade chocolate chip cookie I’ve ever had – something special happens during those “24-hours.”

Edit: This recipe is an adaptation of the NY Times Cookie


  • 2 cups minus 2 tbsp of cake flour (i.e. Pillsbury Softasilk)
  • 1  2/3 cups all-purpose flour
  • 1  1/4 tsp baking soda
  • 1  1/2 tsp baking powder
  • 1  1/2 tsp salt
  • 2  1/2 sticks unsalted butter, softened
  • 1  1/4 cups light brown sugar
  • 1 cup plus 2 tbsp granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1  1/4  lb. semi-sweet chocolate chips or disks (you can use less if desired and/or mix half white chocolate, half dark chocolate)
  • Sea salt for sprinkling


  • Sift the flour, baking soda, baking powder and salt in a bowl and set aside
  • Using an electric mixer, cream the butter and sugars together until light and fluffy (approximately 5 minutes)
  • Add the eggs one at a time, mixing well after each egg
  • Stir in the vanilla
  • Reduce the mixer to low and slowly pour in the dry ingredients
  • Fold in the chocolate chips
  • Press plastic wrap against the dough and refrigerate for 24-36 hours
  • When you’re ready to bake, line a baking sheet with parchment paper (or just spray the pan with a nonstick cooking spray like Pam)
  • Scoop golf ball sized cookie dough balls onto the cookie sheet 2 in. apart and sprinkle with sea salt
  • Bake at 350°F for 18-20 mins
    • Makes about 18 cookies


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