Stephanies Wicked 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.

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.