Indulge in the perfect balance of sweetness and crunch with this ultimate Gold Medal Flour chocolate chip cookie recipe. This classic recipe uses simple ingredients and easy steps to create a delicious treat that’s sure to impress. Find out how to make the perfect cookie every time with this step-by-step guide.
Is there any other cookie that’s more perfect than classic chocolate chip cookies? If you’re looking for the perfect chocolate chip cookie recipe, this is it!
Gold Medal Flour’s recipe has been a household favorite for years and for good reason. The cookies have a soft, chewy texture and are loaded with rich chocolatey goodness that will satisfy any sweet tooth.
We are sharing the secrets to making the perfect Gold Medal Flour chocolate chip cookies that will have everyone asking for seconds.
Why is Gold Medal Flour’s Chocolate Chip Cookie Recipe the Best?
Gold Medal Flour’s chocolate chip cookie recipe is considered by many to be the best because of its simple ingredients and classic flavors.
The original recipe has been a favorite for generations and has stood the test of time. The combination of butter, sugar, flour, and chocolate chips creates a perfect balance of sweetness and richness.
Additionally, the recipe is easy to follow and produces consistently delicious results. Whether you are a seasoned baker or just starting out, this recipe is sure to become a go-to for your chocolate chip cookie cravings.
How to Make Chocolate Chip Cookies
Be sure to scroll to the bottom of this post where I have a printable recipe with full ingredients and directions.
Here’s what you will need:
- 2 1/4 cup Gold Medal All Purpose Flour
- 1 tsp baking soda
- 1 teaspoon of salt
- 1 cup unsalted butter, softened
- 3/4 cup white sugar
- 3/4 cup light brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 cups semisweet chocolate chips
Line baking sheets with parchment paper and pre heat oven to 375 degrees.
In a small bowl, combine cups of flour, baking soda and salt.
In a large 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.
Bake for about 10 minutes. The edges will be crispy, the middle will still be semi-soft and the color should be a light to golden brown.
Let your cookies cool for 2-3 minutes before transferring to a wire rack.
Tips for Perfect Chocolate Chip Cookies
- Use room temperature butter for easier mixing and a better texture.
- Make sure you are using fresh baking soda.
- Don’t overmix the dough. Mix just until all the ingredients are incorporated.
- Chill the dough for at least 30 minutes before baking for better texture and flavor.
- Use parchment paper to line your baking sheets to prevent sticking and ensure even baking.
- Experiment with different types of chocolate chips, such as dark or milk chocolate, for a different flavor.
See Also: How to Use Chocolate Chips in Recipes That Aren’t Chocolate Chip Cookie Recipes | Chocolate Chip Cookie Cupcakes | Great Recipes for Cookies | Air Fryer Chocolate Chip Cookies
How to Store Your Cookies:
Properly storing your chocolate chip cookies can help keep them fresh and tasty for longer. Store your cookies in an airtight container for 3-4 days (if they last that long).
What To Do with Leftover Chocolate Chip Cookies
There are several creative ways to use leftover chocolate chip cookies, including:
- Make a cookie crust: Crush the leftover cookies into crumbs and mix with melted butter to make a delicious crust for pies or cheesecakes.
- Add to ice cream: Crumble the cookies and add them to vanilla ice cream for a tasty homemade cookie dough ice cream. Or make ice cream sandwiches.
- Create a milkshake: Blend the cookies with milk and ice cream for a decadent chocolate chip cookie milkshake.
- Bake a new dessert: Cut the cookies into small pieces and use them as a mix-in for brownies, muffins, or bread pudding.
- Make a cookie dip: Blend the cookies with cream cheese and powdered sugar to make a sweet and creamy dip for fruit or pretzels.
These are just a few ideas, but the possibilities are endless!
Absolutely! I am always in awe of people who freeze dough. I feel like these kinds of people must have their lives together. So much so, that they can plan ahead for when they want some cookies to make their lives easier.
Here’s how to do it:
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, you can definitely experiment with different types of chocolate chips to customize the flavor of your cookies. You can try using white chocolate chips, milk chocolate chips, dark chocolate chips, or a combination of different types of chips.
Keep in mind that different types of chocolate may have different melting points, so be sure to adjust your baking time and temperature accordingly. Also, using different types of chocolate may affect the sweetness and texture of your cookies, so you may need to adjust the amount of sugar or flour in the recipe to achieve the desired results.
It’s possible to substitute all-purpose flour with another flour brand, but it may affect the texture and flavor of the cookies.
The gold medal chocolate chip cookies recipe makes approximately 36 cookies, depending on the size of the dough balls.
- 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
- 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.
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