Stephanies Really Good Chocolate Chip Cookies Recipes

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.

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

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.

ABSOLUTELY THE BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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.

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!

CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don't overwork the dough as this will toughen the cookies.
• For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.
• Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading.
• Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.