Best Stephanies Wicked Chocolate Chip Cookies Recipes
STEPHEN'S CHOCOLATE CHIP COOKIES
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
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 REALLY GOOD CHOCOLATE CHIP COOKIES
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
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
THE BEST CHOCOLATE CHIP COOKIES
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
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
STEPHANIE'S WICKED CHOCOLATE CHIP COOKIES
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
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!
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