Ultimate Chocolate Chip Cookies

Article published at: Dec 10, 2023 Article author: Anthony Chase
Ultimate Chocolate Chip Cookies
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To keep your leftover cookies chewy and soft, store them at room temperature in resealable food-storage plastic bags or stacked in tightly covered containers.

If you want to freeze your homemade chocolate chip cookies instead, wait until they’ve cooled completely. Stack them in between layers of wax paper in a covered freezer container or plastic freezer bag and freeze your cookies for up to 2 months. To thaw, keep them covered at room temperature for 1 to 2 hours. Go ahead and chow down!


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



  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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