This recipe is called “Ultimate Chocolate Chip Cookies” because it contains everything a cookie aficionado could want. It’s a classic chocolate chip cookie recipe that’s been top-rated by hundreds of happy home chefs, with a texture that’s slightly crispy on the exterior and chewy on the inside. fewer –
- 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
- Preheat the oven to 375 degrees Fahrenheit. Combine flour, baking soda, and salt in a small basin and set aside.
- In a large mixing bowl, beat softened butter and sugars with an electric mixer on medium speed for 1 minute or until frothy, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the egg and vanilla extract until creamy. Stir in the flour mixture until it is completely combined (dough will be stiff). Combine chocolate chips and Nutella in a mixing bowl.
- Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
- Preheat the oven to 350°F and bake for 8 to 10 minutes, or until golden brown (centers will be soft). Allow cooling for 2 minutes before transferring to a cooling rack. Allow 30 minutes for cooling. Cover and store in an airtight container.
Tips from the Betty Crocker Kitchens:
Tip 1: Bake cookies on the middle oven rack for optimal results. It’s better to bake one sheet at a time for even baking.
tip 2: Shiny aluminum cookie sheets with a smooth surface and no sides are the best. They reflect heat, allowing cookies to bake evenly and appropriately brown. Rimmed baking sheets are great for a lot of things, but not for baking cookies.
tip 3: To ensure baking success, measure ingredients precisely and with the appropriate measuring tools for the product in question. To get the best results, but the ingredients in the order they’re listed.
tip 4: When measuring flour, it’s preferable to stir it a little before spooning it into the measuring cup. Fill to the brim, then use the flat side of a butter knife to brush the excess off the top.
tip 5: For easier cleanup, line flat cookie sheets with parchment paper. Allow plenty of room between the dropped dough and the cookies so they don’t collide as they spread.
tip 6: There’s a lot of science underlying the difference between a soft, chewy cookie and a crisp, crispy cookie. The amount of butter or shortening used, the ratio and type of sugars used, and how much flour is incorporated in all make a difference.
tip 7: To make uniformly formed cookies, use a 1-inch meat baller (or a cookie/ice cream scoop).
tip8: Make gigantic cookies by scooping dough using a measuring cup or a cookie/ice cream scoop. Bake until the edges of the dough are firm, about 3 inches apart (centers will be soft).
tip 9: How do you like to improvise with this classic recipe? Baking chips with macadamia nuts and white vanilla extract? Chips and chopped peanuts in double the amount of peanut butter? Or salted butterscotch-pecan (butterscotch chips and chopped pecans, seasoned before baking with coarse salt)? Whatever you choose, simply substitute the chocolate chips and nuts with the equivalent amount of the new ingredient.