Crunchy chocolate chip cookies

These delicious chocolate chip cookies are crunchy on the outside and soft on the inside.


  • Two cups Gold Medal™ all-purpose flour
  • One teaspoon baking soda
  • ½ teaspoon salt
  • 1/2 cup butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • One egg
  • One teaspoon vanilla
  • Two cups semisweet chocolate chips
  • One cup coarsely chopped nuts, if desired


Heat oven to 375°F. In a small bowl-mix flour, baking soda, and salt; set aside.

In a large bowl-beat softened butter, and sugars with an electric mixer set to medium speed, (or mix with spoon) for about 1 minute or until fluffy, scraping side of bowl occasionally.

Mix in egg and vanilla until just smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.

Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.

Bake cookies for approximately 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes—store covered in an airtight container.

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