Gold Medal Flour Chocolate Chip Cookie Recipe – Perfectly Soft & Chewy
There’s nothing quite like a batch of freshly baked cookies, and the Gold Medal Flour Chocolate Chip Cookie recipe is a total crowd-pleaser!
Soft, chewy, and packed with delicious chocolate chips, these cookies will make your kitchen smell irresistible.
Don’t forget to check out all of our cookie recipes for even more irresistible options to satisfy your sweet tooth!
Perfect for any occasion or when you’re simply craving a sweet treat, this recipe is sure to become a favorite.
With just a few simple ingredients, you’ll have homemade cookies ready in no time.
Ready to bake chocolate chip cookies? You’ll need flour, butter, sugars, vanilla, eggs, and semisweet chocolate chips to create these soft, chewy treats.
With just a few simple steps—mixing dry ingredients, creaming the butter and sugars, adding eggs, and stirring in chocolate chips — your dough will be ready to scoop and bake.
Head to the bottom of the post for the full ingredient list and detailed instructions, and get ready for your kitchen to smell amazing!
Wondering how to keep chocolate chip cookies fresh? Store them in an airtight container at room temperature. You can also place a slice of bread in the container to help keep them soft.
Tips for Making Chocolate Chip Cookies for Best Results
- Use room temperature ingredients. This helps them mix better and creates a smoother dough.
- Once you add the dry ingredients to the wet ingredients, mix just until combined. Overmixing can make the cookies tough.
- For thicker cookies with a chewy center, chill your dough for at least 30 minutes before baking. This helps prevent spreading too much during baking.
- Use a cookie scoop to drop dough onto the baking sheet. This ensures even baking.
- Stick with the recommended baking temperature of 350°F to get soft, chewy cookies with crisp edges.
- Cookies continue to cook on the baking sheet even after you remove them from the oven. Take them out when the edges are golden but the center is still soft.
- Experiment with different chocolate chips—dark, milk, or even white chocolate! You can also add nuts or other mix-ins for extra flavor.
If you’re having trouble with your cookies, don’t worry—grab our Baking Troubleshooting Guide for helpful tips and tricks to perfect every batch!
Absolutely! Scoop out your cookies onto a baking sheet lined with parchment paper. Put them in the freezer. When they are done freezing, put them into a freezer safe ziplock bag until you are ready to bake.
Yes, Gold Medal All Purpose Flour is an excellent choice for chocolate chip cookies. It provides the right balance of protein to create a chewy, soft texture.
It’s possible to substitute all-purpose flour with another flour brand, but it may affect the texture and flavor of the cookies.
Homemade cookies will stay good for about 4–5 days at room temperature if stored properly in an airtight container. You can also freeze them for up to 3 months.
While you can bake cookies at 400°F, it’s generally recommended to bake them at 350°F to prevent the edges from browning too quickly while ensuring the middle is fully cooked. If baking at 400°F, reduce the bake time slightly.
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- Indulge in a variety of chocolate chip cookie recipes, from classic chewy cookies to new twists that everyone will love!
- Did you know that Chocolate Chips Aren’t Just For Cookies? Explore delicious recipes like chocolate chip pancakes, brownies, and even savory dishes with a sweet twist!
Chocolate Chip Cookies Recipe
Ready to bake the best chocolate chip cookies ever? Grab Gold Medal Flour and try this soft, chewy recipe today!
Ingredients
- 2 1/4 cup flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 tsp vanilla
- 2 eggs
- 2 cups semi-sweet chocolate chips
Instructions
- Line baking sheets with parchment paper and preheat your oven to 375 degrees.
- In a small bowl, combine flour, baking soda and salt.
- In another bowl, whisk together softened butter, both sugars, vanilla and until it is nice and creamy.
- Add each egg, mixing in between.
- Gradually add your flour mixture.
- Stir in your chocolate chips.
- Drop by the tablespoon onto your baking sheets.
- Bake for about 10 minutes. The edges will be crispy, but the middle still semi-soft.
- Let your cookies cool for 2-3 minutes before transferring to a wire cooling rack.
I love chocolate chip cookies. I love to experiment by adding different nuts or other chocolate flavors.