Recipe by Wendy Peppel
"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!"
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2 1/2 cups
white chocolate chips
milk chocolate chips
semisweet chocolate chips
EXCELLENT! All my friends ask for this recipe. I make large batches, make the cookie balls, flash freeze them and store them in a zip loc bag to bake a few at a time at a later date.
There are still more cookies left to bake but I couldn't wait to tell everyone how awesome these really are!!!!!!!! At first I thought they were so thick and cake-like but as they cooled they flatened down. Resulting in a perfect light & crispy cookie with a very moist and chewy inside.Absolutely awesome!! I will never use another recipe again!!
These cookies are packed with all of my favorite things - A big thank you to Wendy and her dad!
If there was a definition of chocolate chip cookie in the dictionary, a picture of "Stephen's Chocolate Chip Cookies" would be beside it. My search for the perfect chocolate chip cookie began and ended with this recipe!!! These are ideal...slightly crispy around the edges and wonderfully chewy in the centre. I used cold butter when making these, and had no problems with them being too flat. A truly gourmet cookie is not "puffy" anyway. As for cookies sticking to the baking sheet, might I suggest parchment paper or a silicone baking mat. Also do as indicated in the recipe and allow cookies to cool for the specified time on the baking sheet. One more thing, I found these were the best when cooked between 8-9 minutes. Wendy, these are restaurant quality cookies, and my family says a big THANK YOU!!!
***UPDATE: I'd sort of forgotten about this recipe in my quest for trying out other choc chip cookie recipes, but I have to say, this one still heads my list. I think I'll stop the search. :-) Made them with semi-sweet chips (my fave!) and all three kinds of nuts. SO good and buttery-flavorful! They're not made with shortening (a plus; no transfats) & they hold up well after they've cooled down. Thanks again, Wendy!
Jan 26, 2004: Of the chocolate chip cookie recipes I've tried so far on this website, this one is my fave. They have buttery-crisp edges, and that is the way I like them. I only used one kind of chip (milk chocolate for DSD's sake), and one kind of nut (pecans); but the cookie itself is of the texture that I like. They're addicting! Thanks, Wendy.
This is cookie perfection, in my opinion. The recipe is VERY beginner friendly (which is important for me and my limited skills!)The perfect balance of fluffy and chewy, and that sweet vanilla flavor that so many are apprehensive about? That's what I Love so much about these. They smell like a fudge shop on Mackinac Island on a cool Autumn afternoon. I read in another review to omit baking powder to make them less cakey-textured, so I did that. And I had to omit all nuts because I have a very picky fiance, but there will be time to add nuts as I will be making these for the rest of my life.
This is the perfect cookie! Anyone who rated this less than a five must have done something wrong. I have tried cookie recipe after cookie recipe, and this one is by far the best. I don't understand how some have said that its too flat, it came out EXACTLY how a cookie is supposed to come out. If you want something fluffy, bake a cake. Your school has served you well, my friend, many many thanks.
* Percent Daily Values are based on a 2,000 calorie diet.
Stephen's Chocolate Chip Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 70
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