Gold Medal Flour Chocolate Chip Cookies

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same, friend, *same*. And let’s be real, sometimes you just want that classic, no-fuss, hugs-your-soul kind of chocolate chip cookie that tastes like childhood and pure joy. Forget those fancy-pants recipes with a gazillion steps; we’re going old school, tried-and-true, Gold Medal Flour style. Get ready for some serious cookie magic!

Why This Recipe is Awesome

Okay, let’s break it down. Why *this* recipe, you ask? Because it’s basically **idiot-proof**. Seriously, even I, someone who once accidentally used salt instead of sugar in a cake (don’t ask), can nail these. It’s a classic for a reason: consistent chewiness, perfect spread, and that undeniable buttery, chocolatey goodness that makes you wanna hoard the whole batch. Plus, it uses pantry staples, so no obscure ingredients requiring a scavenger hunt across town. It’s reliable, delicious, and basically guaranteed to make you feel like a baking superstar. You’re welcome.

Ingredients You’ll Need

• **1 cup (2 sticks) unsalted butter, softened.** Not melted, not rock-hard. Just perfectly squishy, like a happy cloud.
• **¾ cup granulated sugar.** The white stuff.
• **¾ cup packed light brown sugar.** This is where the chewiness magic happens, don’t skimp!
• **1 teaspoon vanilla extract.** The good stuff, please. Not that imitation vanilla that tastes like regret.
• **2 large eggs.** Room temperature, if you’re feeling fancy (and you should!).
• **2¼ cups Gold Medal All-Purpose Flour.** The star of our show, obviously. Consistency is key here.
• **1 teaspoon baking soda.** This helps them puff and spread.
• **½ teaspoon salt.** Balances the sweetness and makes everything pop.
• **1½ cups (about 9-10 oz) semi-sweet chocolate chips.** Or milk, or dark, or a mix! Your cookie, your rules. More is always better, IMO.

Step-by-Step Instructions

1. First things first: **Preheat your oven to 375°F (190°C)**. Also, line a couple of baking sheets with parchment paper. Trust me, it makes cleanup a breeze and prevents sticking.
2. In a large bowl, or your stand mixer if you’re living the dream, **cream together the softened butter, granulated sugar, and brown sugar** until it’s light, fluffy, and looks like a sweet cloud. This usually takes about 2-3 minutes.
3. Beat in the vanilla extract, then **add the eggs one at a time**, mixing well after each addition. Scrape down the sides of the bowl to make sure everything’s incorporated.
4. In a separate, medium bowl, **whisk together the Gold Medal flour, baking soda, and salt**. Give it a good mix so those leavening agents are evenly distributed.
5. **Gradually add the dry ingredients to the wet ingredients**, mixing on low speed until *just* combined. And I mean *just*. **Do not overmix!** Overmixing is the enemy of tender cookies.
6. Finally, **stir in those glorious chocolate chips** until they’re evenly distributed throughout the dough. You can use a spatula or a spoon for this. Try not to eat too much raw dough, even though it’s tempting.
7. **Drop rounded tablespoons of dough** onto your prepared baking sheets, leaving a couple of inches between each cookie for spreading. You can use a small ice cream scoop for perfectly uniform cookies.
8. **Bake for 9-11 minutes**, or until the edges are golden brown and the centers are still looking a little soft. This is the secret to chewy cookies!
9. Let them **cool on the baking sheets for 2-3 minutes** before transferring them to a wire rack to cool completely (if they last that long!).

Common Mistakes to Avoid

• **Not preheating the oven:** Rookie mistake! Your oven needs to be at the correct temperature for proper cookie spread and baking.
• **Using cold butter:** Your cookies will be denser and won’t spread as nicely. Softened butter creams better, creating air pockets for a lighter texture.
• **Overmixing the dough:** This develops the gluten in the flour too much, leading to tough, chewy-in-a-bad-way cookies. Mix until *just* combined, then stop.
• **Skipping the salt:** It might seem like a small thing, but salt is crucial for balancing the sweetness and enhancing the chocolate flavor. Don’t omit it!
• **Baking too long:** This is the #1 culprit for dry, hard cookies. Remember, they continue to cook a bit on the baking sheet after you pull them out. When in doubt, underbake slightly.

Alternatives & Substitutions

Feeling adventurous? Or just out of something crucial? Here are a few swaps:

• **Butter vs. Margarine:** Can you use margarine? Well, technically yes, but why hurt your soul like that? Butter just tastes better and provides a superior texture. If you absolutely *must*, go for a high-quality stick margarine.
• **Chocolate Chips Galore:** Don’t limit yourself to just semi-sweet! Try milk chocolate, dark chocolate, white chocolate, or a mix. You can also throw in chopped nuts (pecans or walnuts are divine), M&Ms, or even some toffee bits for extra flair.
• **Flour Power:** While this recipe proudly spotlights Gold Medal, any good quality all-purpose flour will work just fine. No need to panic if you have another brand on hand.
• **Vanilla Bean Paste:** If you want to elevate that vanilla flavor, try vanilla bean paste instead of extract. It gives a more intense, pure vanilla taste and those lovely little speckles.

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers (and maybe some sass)!

1. **Do I really need to chill the dough?** For this recipe, you generally don’t *have* to, but if you have time, a 30-minute chill can help the flavors meld and reduce spread, making for a slightly thicker cookie. **Totally optional, but sometimes worth it!**
2. **My cookies aren’t spreading, what’s up with that?** A few culprits: your butter might have been too cold, you added too much flour (measure properly, folks!), or your oven isn’t hot enough. Make sure your ingredients are at room temp and your oven is preheated!
3. **Can I freeze the cookie dough?** Heck yes! Scoop the dough balls onto a parchment-lined tray and freeze until solid. Then transfer to a freezer-safe bag. When you’re ready to bake, just pop them on a sheet and add a couple of extra minutes to the bake time. Future you will thank present you!
4. **What’s the trick to soft, chewy cookies?** Don’t overbake! Pull them out when the edges are golden and the centers still look a little soft. They’ll firm up as they cool. Also, using brown sugar helps with chewiness.
5. **My cookies are too flat! Help!** This could be due to butter being too warm/melted, overmixing, or your baking soda being old. Make sure your baking soda is fresh (test it with a little vinegar—if it fizzes, it’s good!).

Final Thoughts

There you have it, folks! The ultimate Gold Medal Chocolate Chip Cookie recipe, delivered with love and a healthy dose of silliness. These cookies aren’t just a treat; they’re a statement. A statement that says, “I know how to bake, I’m fun, and yes, I *will* share… maybe.” Now go forth and create some deliciousness. You’ve earned it!