Ultimate Chocolate Chip Cookies

Just like the name says, this is the chocolate chip cookie extraordinaire! Definitely one of Betty's favorites!

GoldMedalRecipe by GoldMedal

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45 minutes

45 minutes

4 dozen cookies



Recipe
Recipe
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Tips &
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Nutrition Info

  • 1 Serving
  • 135
  • 8g
    (Saturated Fat 2g)
  • 5mg
  • 100mg
  • 16g
    (Dietary Fiber 1g)
  • 1g
  • Percent Daily Value*
  • 4%
  • 0%
  • 0%
  • 4%
  • Exchanges
  • 1 1/2
  • 1/2
  • 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Purchasing

    To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.

  • Substitution

    Rise to the occasion! If using self-rising flour, there is no need to add baking powder and salt.

  • Time Saver

    You can form these cookies more quickly if you use a #16 cookie/ice-cream scoop. Level off the dough on the edge of the bowl for perfectly round cookies.

  • Variation

    If you didn’t think these cookies could get any better, try them with 1/2 cup each of semisweet chocolate chips, peanut butter chips, milk chocolate chips and butterscotch chips instead of the 2 cups semisweet chocolate chips. Incredibly, even more incredible!

Ingredients

  • 3/4  cup granulated sugar
  • 3/4  cup packed brown sugar
  • 1  cup butter or margarine, softened
  • 1  egg
  • 2 1/4  cups Gold Medal® all-purpose flour
  • 1  teaspoon baking soda
  • 1/2  teaspoon salt
  • 1  cup coarsely chopped nuts
  • 1  package (12 ounces) semisweet chocolate chips (2 cups)

Directions

  1. 1Heat oven to 375ºF.
  2. 2Mix sugars, butter and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
  3. 3Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
  4. 4Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
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