3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter, softened
1 teaspoon vanilla
2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 package (12 ounces) semisweet chocolate chips (2 cups)
1 cup coarsely chopped nuts, if desired
1 Heat oven to 375ºF.
2 In large bowl, beat granulated sugar, brown sugar, butter, vanilla and egg with electric mixer on medium speed or mix with spoon until well blended. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips and nuts.
3 Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
4 Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet. Cool on wire rack.
- There are lots of baking science behind what makes a soft, chewy cookie versus a crisp, crunchy cookie. The ratio and type of sugars used, the amount of butter or shortening, and how much flour is stirred in all make a difference.
- Use a 1-inch meatball scooper (or a #16 cookie/ice cream disher) to make consistently round cookies.
- We don’t need to tell you that you can choose what your ultimate cookie is—macadamia and white chocolate chunk? Chocolate double peanut butter (chips + crushed peanuts)? Or salted butterscotch toffee (butterscotch chips + toffee chips, sprinkled with coarse salt before baking)? You decide!
- Line flat baking sheets with parchment and be sure to give the dropped dough plenty of air space, so the cookies won’t bump into each other as they spread.
- Make monster cookies—use a larger scoop and press candy-coated pieces into the dough or stir in bits of chopped mini peanut butter cups.