Best 6 Stephanies Wicked Chocolate Chip Cookies Recipes

GIANT CRINKLED CHOCOLATE CHIP COOKIES

Steps:

• Adjust an oven rack to the middle position. Line 2 baking sheets with aluminum foil, parchment paper or nonstick baking mats.
• In a small bowl, whisk the flour, baking soda and salt.
• In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy. Add the granulated and brown sugars and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg, vanilla and 2 tablespoons water, and mix on low to combine. Add the flour mixture, and mix on low until combined. Add the chocolate and mix on low into the batter. (At this point, the dough can be refrigerated for several hours or overnight.)
• Heat the oven to 350 degrees. Form the dough into 3 1/2-ounce (100-gram) balls (a heaping 1/3 cup each). Place 4 balls an equal distance apart on a prepared pan, and transfer to the freezer for 15 minutes before baking. After you put the first baking sheet in the oven, put the second one in the freezer.
• Place the chilled baking sheet in the oven and bake 10 minutes, until the cookies are puffed slightly in the center. Lift the baking sheet and let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down. (This will feel wrong, but trust me.) Bang it down, if necessary, to make the center fall.
• After the cookies puff up again, 2 to 3 minutes later, repeat lifting and dropping the pan, every 3 minutes, to create ridges around the edge of the cookie. Bake 16 to 18 minutes total, until the cookies have spread out, and the edges are golden brown, but the centers are much lighter and not fully cooked.
• Transfer the baking sheet to a wire rack; let cool before removing the cookies from the pan.
• Repeat with remaining cookies, using the first sheet pan for the third batch of cookies.

STEPHEN'S CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter, brown sugar, and white sugar. Mix in the eggs and vanilla. Combine the flour, baking soda, baking powder, and salt; add to butter mixture, and stir until just blended. With a large wooden spoon, stir in the white, milk, and semi-sweet chocolate chips. Stir in the walnuts, pecans, and almonds. Drop dough by heaping spoonfuls onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on the baking sheet before transferring to wire racks to cool completely.

STEPHANIE'S WICKED CHOCOLATE CHIP COOKIES

Steps:

• Preheat over to 375 degrees.
• Cream together the shortening, vanilla extract and sugar.
• In a seperate bowl, mix together brown sugar, salt and baking soda. Press out any lumps.
• Add to the creamed mixture.
• Add the eggs, one at time, beating well after each.
• Stir in the flour 1/2 cup at a time. After 2 cups have been added, check the dough by touching with a (clean) finger. If your fingers comes away sticky with dough, add additional flour 1 tablespoon at a time, until the dough is no longer sticky.
• Stir in the chocolate chips.
• Add walnuts if using.
• Drop by spoonfuls onto baking sheets greased lightly (even non stick) I use Pam space cookies about 2 inches apart. Bake for 12 to 15 minutes or until lightly browned. Cool on wire racks.
• Serve with lots of cold milk!

THE BEST CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, mix the melted butter (it needs to be cooled to room temperature to prevent spreading), brown sugar, sugar, vanilla, and eggs. Whisk until smooth.
• Add the all-purpose flour, baking soda, baking powder, cornstarch, and salt. Use a rubber spatula to mix these until just combined.
• Add both chocolate chips and mix. Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Let the dough sit while the oven is preheating before scooping.
• Use a large cookie scoop (3 Tablespoons). Scoop 6 cookie dough balls per cookie sheet. Top the cookie doughs with extra chocolate chips.
• Bake one cookie sheet at a time. Bake for 13-15 minutes until the edges are golden brown and the middle is slightly underdone. Top the cookies with extra chocolate chips and flaky sea salt *optional.
• Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling rack.

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
• Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
• Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

STEPHANIE'S REALLY GOOD CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat oven to 375.
• 2. Mix flours with baking soda and salt in a bowl and set aside. Again, if you can't find bread or pastry flour you can use all-purpose flour.
• 3. In a large bowl, combine butter, sugars and pudding mix.
• 4. Beat until smooth and creamy.
• 5. Beat in eggs and vanilla; gradually add flour mixture.
• 6. Stir in chocolate chips.
• 7. Chill the dough for a half hour in the refrigerator.
• 8. Drop by teaspoon full on a non greased cookie sheet, flatten a little if desired.
• 9. Bake at 375 for 8-10 minutes. DO NOT OVERBAKE-bake until they look like they may not quite be done. They will cook further on the cookie sheet once you take them out.
• 10. Let sit on cookie sheet for 2 or 3 minutes, just long enough for them to be able to be transported to a wire cookie cooling sheet.
• 11. Parchment paper can also be used and placed on top of the cookie sheet if you find that your cookies keep coming out too crispy.