Are you looking for the perfect dessert to pack in your picnic basket? How about these irresistible chocolate chunk cookies! They are oversized, soft & chewy, and loaded with heavenly chunks of chocolate. The secret ingredient is a light sprinkle of sea salt to give the cookie a splendid sweet & salty flavor. These cookies take a little while to make (we allow the dough to rest overnight - ensuring a tender and buttery crumb) - but they are so worth it. Smart Recipes, American Recipes, Eggs Recipes, Recipes Eggs American Overnight Chocolate Chunk Cookies Overnight Chocolate Chunk Cookies Recipe | P1DT1H15M Serves 12 Ingredients: 2 Cups Cake Flour 1.66 Cups Bread Flour 1.25 Teaspoon Baking Soda 1.25 Tablespoon Baking Powder 2.25 Teaspoon Sea Salt 1.25 Cups Unsalted Butter 1.25 Cups Light Brown Sugar 1 Cup Sugar 2 Large Eggs 2 Teaspoons Pure Vanilla Extract 1.25 Pound Bittersweet Chocolate Chunks In a large bowl, add flours, baking soda, baking powder and 1 1/2 teaspoons of salt. Whisk until blended and set aside. In a stand mixer on high setting, add butter and sugars and cream until fluffy, about 5 minutes. Add the eggs one at a time, mixing well after each egg. Add vanilla and mix until blended. Reduce stand mixer to low setting and add flour mixture. Blend until just combined. Add the chocolate to the mixture and mix just until combined. Remove bowl and press a sheet of plastic wrap against the dough to seal it, and chill in the refrigerator for at least 24 hours. Preheat oven to 350 degrees. Line 2 sheet pans with silpats or sheets of parchment paper. Remove the dough from the refrigerator and allow it to sit uncovered for 10 minutes. With a 1/3 cup scoop, measure 6 scoops of dough evenly onto each sheet pan. Sprinkle the tops lightly with some of the remaining salt and bake for 12 to 15 minutes. Transfer baking sheets to a wire rack to cool, about 10 minutes. Repeat with remaining dough.

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