Best 6 Stephanies Wicked Chocolate Chip Cookies Recipes

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Craving for delectable chocolate chip cookies that offer a burst of flavor and a textural delight with each bite? Look no further! This comprehensive guide will introduce you to Stephanie's Wicked Chocolate Chip Cookies, a recipe that has won hearts and taste buds worldwide. Get ready to embark on a culinary journey where we unveil the secrets behind creating these irresistible cookies, guiding you step-by-step to achieve picture-perfect results. Whether you're a seasoned baker or a novice in the kitchen, this article will provide valuable insights and useful tips to help you master this scrumptious treat and impress your friends and family.

Here are our top 6 tried and tested recipes!

GIANT CRINKLED CHOCOLATE CHIP COOKIES



Giant Crinkled Chocolate Chip Cookies image

You might think there's nothing new to learn about chocolate chip cookies, but this recipe by the baker and blogger Sarah Kieffer will prove you wonderfully wrong. The easy trick of banging the pan a few times during baking, causing the cookies to "fall," produces rippled edges that shatter in your mouth and a center that is soft and full of chocolate. Make sure to follow her instructions about freezing the dough and the size of the balls.

Provided by Julia Moskin

Categories     cookies and bars, dessert

Time 30m

Yield 10 cookies

Number Of Ingredients 9

2 cups/256 grams all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 pound/227 grams unsalted butter (2 sticks), room temperature
1 1/2 cups/302 grams granulated sugar
1/4 cup/55 grams packed light or dark brown sugar
1 egg
1 1/2 teaspoons pure vanilla extract
6 ounces/170 grams bittersweet chocolate (about 60 percent cacao solids), chopped into coarse pieces, bits and shards

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.

Nutrition Facts : @context http, Calories 483, UnsaturatedFat 8 grams, Carbohydrate 66 grams, Fat 24 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 247 milligrams, Sugar 45 grams, TransFat 1 gram

STEPHEN'S CHOCOLATE CHIP COOKIES



Stephen's Chocolate Chip Cookies image

I created this recipe for my father on his birthday. It contains lots of different chocolates and nuts. Thanks Dad for sending me to cookie baking school at the San Francisco Culinary Academy! This one is just for you!

Provided by Wendy Peppel

Categories     Desserts     Cookies     International Cookie Recipes     American Cookie Recipes

Time 50m

Yield 48

Number Of Ingredients 15

1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
⅔ cup white chocolate chips
⅔ cup milk chocolate chips
⅔ cup semisweet chocolate chips
⅓ cup chopped walnuts
⅓ cup chopped pecans
⅓ cup chopped almonds

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.

Nutrition Facts : Calories 145.9 calories, Carbohydrate 18.4 g, Cholesterol 19 mg, Fat 7.8 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 4 g, Sodium 95.1 mg, Sugar 12.8 g

STEPHANIE'S WICKED CHOCOLATE CHIP COOKIES



Stephanie's Wicked Chocolate Chip Cookies image

I made these for my husband when we were dating. He had recently lost over a 100lbs....these cookies were his downfall. He was the one who called them "wicked" and the name stuck. I have a SIL who asks for these at every family gathering and for Christmas. I hope y'all like them as well as she does. The recipe is from a really old cook book....I can't remember the name. The original recipe calls for 3 cups of chocolate chips. I found it to be too much so I double the recipe and use 3 cups of chocolate chips. But if you love lots of chips in your cookies you can always add more!

Provided by Cooking Mom of 7

Categories     Drop Cookies

Time 32m

Yield 54 cookies, 6 serving(s)

Number Of Ingredients 10

1 cup shortening (I use butter flavor-it makes a difference)
1 teaspoon pure vanilla extract
1 cup granulated sugar
1/2 cup brown sugar
1 teaspoon salt
1 teaspoon baking soda
2 large eggs
2 cups unbleached all-purpose flour
3 cups semisweet chocolate morsels
1 cup chopped walnuts (optional)

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



The Best Chocolate Chip Cookies image

These chocolate chip cookies are the BEST cookies! They are large chewy cookies with crisp edges. They are a no chill and no mixer recipe full of two kinds of chocolate chips!

Provided by Stephanie Rutherford

Categories     Dessert

Time 28m

Number Of Ingredients 12

1 cup Unsalted butter (melted and cooled)
1 cup Brown sugar (packed light or dark)
1/2 cup White granulated sugar
2 tsp Pure vanilla extract
2 Large eggs (room temperature)
2 1/2 cups All-purpose flour
1 tsp Cornstarch
1/2 tsp Baking powder
1/2 tsp Baking soda
1 tsp Salt
1 cup Semi-sweet chocolate chips
1 cup Dark chocolate chips

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.

Nutrition Facts : Calories 335 kcal, Carbohydrate 42 g, Protein 3 g, Fat 17 g, SaturatedFat 12 g, TransFat 0.4 g, Cholesterol 28 mg, Sodium 188 mg, Fiber 2 g, Sugar 25 g, UnsaturatedFat 5 g, ServingSize 1 serving

SOFT AND CHEWY CHOCOLATE CHIP COOKIES



Soft and Chewy Chocolate Chip Cookies image

Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. This cookie-which is made in the soft and chewy style-gives you both the nostalgia of childhood bake sales and the satisfying, grown-up flavors of dark chocolate. After just three steps and a quick bake in the oven, the only thing you'll need is a glass of cold milk or frothy coffee.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h10m

Yield Makes about 3 dozen

Number Of Ingredients 9

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
2 sticks (1 cup) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon kosher salt
2 teaspoons pure vanilla extract
2 large eggs
12 ounces semisweet chocolate chips (2 cups)

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



Stephanie's Really Good Chocolate Chip Cookies image

After much baking and eating to try and perfect a chocolate cookie, this recipe is as close as I think I can come. This is a combination of other recipe's I've seen on here and other websites. The secrets in my opinion are 1) The types of flour used (option but I think they make a difference but you can use all purpose flour if need be) 2) The pudding 3) The chilling and 4) The dark brown sugar instead of light. Please taste them and tell me what you think!! My family thinks they are very chewy and yummy!

Provided by sbchic1999

Categories     Drop Cookies

Time 53m

Yield 1 cookie, 48 serving(s)

Number Of Ingredients 13

1 cup bread flour
2 tablespoons bread flour
1 cup pastry flour
3 tablespoons pastry flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softenend
1/4 cup granulated sugar
3/4 cup dark brown sugar
1 1/2 teaspoons vanilla extract
1 (4 ounce) package vanilla instant pudding mix
2 large eggs
2 1/2 cups chocolate chips

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.

Nutrition Facts : Calories 128.1, Fat 6.7, SaturatedFat 4.1, Cholesterol 19, Sodium 104.9, Carbohydrate 17, Fiber 0.7, Sugar 11.4, Protein 1.2

Tips:

  • Use high-quality chocolate chips. This will make a big difference in the flavor of your cookies.
  • Don't overmix the dough. Overmixing will make the cookies tough.
  • Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies at a high temperature. This will help them develop a crispy exterior and a chewy interior.
  • Let the cookies cool completely before enjoying them. This will allow the flavors to develop and the cookies to set.

Conclusion:

If you follow these tips, you'll be able to make delicious chocolate chip cookies that everyone will love. These cookies are perfect for any occasion, whether you're serving them at a party, packing them in a lunchbox, or simply enjoying them as a snack. So what are you waiting for? Start baking today!

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