Gold Medal’s “Extraordinary Chocolate Chip Cookies” recipe is one of my favorites. The original recipe is here, but I’ve included my revised version below. Also, I’ve since learned these used to be called Mary’s Chocolate Chip Cookies named after a Betty Crocker employee. Betty Crocker must really like these because they have the recipe two ways. One version is called Extraordinary Chocolate Chip Cookies while the other is Buttery Chocolate Chip Cookies. Land of Lakes has a similar recipe too, but they throw in some baking powder.
The cookies are medium thickness, chewy rather than cakey, dense and soft. They always bake up with a nice shape, and can be made small, medium size or large.
Extraordinary Chocolate Chip Cookies — Changes
Instead of salted butter, I use unsalted butter and increase the salt. And rather than use plain butter, I sometimes opt for the European style, pasture or organic butter. It makes a difference in these cookies in terms of taste and texture because these butters have slightly more fat and less moisture which makes for a dryer dough and a thicker cookie. But you don’t have to use the special butter because the cookies are really good with just about any brand.
Weigh the Flour
Four cups is a lot of flour, so if your cups are packed to heavily with flour you’ll be using too much. For best results, weigh out about 510 grams of flour (for thinner cookies) or 550 grams for slightly thicker cookies. I usually go somewhere in between. If you don’t have a scale, make sure to stir the flour very well before measuring.
Use Good Chocolate Chips or Chunks
The cookies in the photo below were made with Scharffen Berger chunks. The chunks were awesome, but I usually Guittard or Ghirardelli bittersweet or semisweet chips.
This recipe makes a lot of dough and sometimes it’s difficult to get all of the flour mixture incorporated without over-mixing. One thing you can do is when the dough is almost fully blended, add the chips, then dump it onto a big pastry mat or clean flat surface and mix by hand by gently kneading it all together. I sometimes smash it all into a big rectangle and cut the dough into chunks.
- 3 sticks butter, softened (350 grams)
- 1 1/4 cups granulated sugar (240 grams)
- 1 1/4 cups packed brown sugar (240 grams)
- 1 tablespoon vanilla
- 2 large eggs
- 2 teaspoons baking soda
- 1/2 teaspoon salt (increase to 1 1/2 if using unsalted butter)
- 4 cups all-purpose flour (510 to 550 grams)
- 24 oz semisweet chocolate chips (4 cups)
- Preheat oven to 350°F. Have ready two rimmed baking sheets (ungreased).
- In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed or with spoon until light and fluffy. Stir in baking soda and salt until thoroughly mixed, then add flour and stir until thick. Stir in chocolate chips. Makes about 74 ounces of dough
- On ungreased cookie sheet, drop dough with a medium cookie scoop or rounded tablespoons.
- Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack.