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Prep 15min
Total1hr30min
Servings48
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Ingredients
2 1/4
cups Gold Medal™ all-purpose flour
1
teaspoon baking soda
1/2
teaspoon salt
1
cup butter, softened
3/4
cup granulated sugar
3/4
cup packed brown sugar
1
egg
1
teaspoon vanilla
2
cups semisweet chocolate chips
1
cup coarsely chopped nuts, if desired
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Steps
1
Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
2
In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally. Beat in egg and vanilla until smooth.
3
Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
4
Onto ungreased or parchment-lined cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
5
Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
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Ultimate Chocolate Chip Cookies turn out best when baked one sheet at a time on middle oven rack.
For best results, measure ingredients accurately using the right measuring equipment for the ingredient being measured. Make sure to add ingredients in the order they are called for.
The best way to measure flour for this Ultimate Chocolate Chip Cookies recipe is to first stir the flour a bit before spooning into the measuring cup. Fill until heaping and then sweep the excess off the top with the flat edge of a butter knife.
Line cookie sheets with parchment paper for easy cleanup. Make sure to give the dropped dough plenty of air space so that the cookies won’t bump into each other as they spread.
Use a 1-inch meat baller (or cookie/ice cream scoop) to make Ultimate Chocolate Chip Cookies that are uniform in shape and size.
Want to make jumbo-size Ultimate Chocolate Chip Cookies? Use a measuring cup or cookie/ice cream scoop to scoop out cookie dough, dropping each scoop 3 inches apart. Bake until edges of cookies are set (centers will be soft).
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