Gold Medal’s Extraordinary Chocolate Chip Cookies, also known as Mary’s Chocolate Chip Cookies, is one of my favorite recipes. 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. The original recipe makes quite a large yield, but it has an even number of eggs and is easy to halve, which I almost always do.
Mary’s Chocolate Chip Cookies
I originally found the recipe on the back of a Gold Medal brand flour bag and have been making it for years. One thing I learned along the way is that in some circles, the recipe goes by Mary’s Chocolate Chip Cookies, named after a Betty Crocker test kitchen employee who helped develop the recipe. I’m guessing she made these cookies hundreds of times with little changes, so thank you Mary for all the testing. This is one recipe that is hard to screw up.
Extraordinary Chocolate Chip Cookies Butter Type
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 too 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.
Mixing Large Amount of Cookie Dough
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.
Half Batch Chocolate Chip Cookies
I’ve added the half batch version to the “Notes” section at the bottom. Here are the gram measurements for the half batch: 175 grams butter 120 grams granulated sugar 120 grams brown sugar 7 grams vanilla (1 1/2 teaspoons) 50 grams beaten egg (1 egg) 1 teaspoon baking soda (I never weigh baking soda) 1/4 to 3/4 teaspoon of salt depending on whether your butter is salted 255 to 275 grams flour, depending on how thick and soft you like your cookies.
Gold Medal’s Extraordinary Chocolate Chip Cookies
- 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.
Extraordinary Chocolate Chip Cookies from Gold Medal Half Batch
- 1 1/2 sticks unsalted butter (175 grams), softened
- 1/2 cup plus 2 tablespoons light brown sugar (120 grams)
- 1/2 cup plus 2 tablespoons granulated sugar (120 grams)
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 1 teaspoon baking soda
- 3/4 teaspoon salt (if using salted butter, decrease to 1/4 teaspoon)
- 2 cups (260 grams) all-purpose flour
- 2 cups chocolate chips