Name: Kids Chocolate Chip Cookies
Total time: 50 min
Yield: Makes 12 cookies
Ingredients: 1 cup plus 2 tablespoons all-purpose flour; ¼ teaspoon baking soda; ¼ teaspoon table salt; ½ cup packed light brown sugar; 6 tablespoons unsalted butter, melted and cooled; ¼ cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; ¾ cup bittersweet or semisweet chocolate chips

Time

50 minutes, plus cooling time

Yield

Makes 12 cookies

What Kids Are Saying

“I-could-eat-them-forever good.” —Maria, recipe tester, age 10

Ingredients

Ingredient check list

1 cup plus 2 tablespoons all-purpose flour

¼ teaspoon baking soda

¼ teaspoon table salt

½ cup packed light brown sugar

6 tablespoons unsalted butter, melted and cooled

¼ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

¾ cup bittersweet or semisweet chocolate chips

Test Kitchen Techniques

Why This Recipe Works

To achieve a superchewy chocolate chip cookie, we employ a few tricks: using melted butter, making larger-sized cookies, and removing the baking sheet from the oven just a little early so the cookies finish cooking on the still-hot baking sheet. This recipe is a great opportunity for kids to practice measuring dry ingredients. Our favorite method is the “dip-and-sweep”: Dip the measuring cup or spoon into the ingredient and sweep away the excess with the back of a butter knife. Kids can use this method to measure the flour, baking soda, salt, and granulated sugar in this recipe. Then, they can apply the technique to all sorts of baking recipes going forward.

Instructions

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper.

In medium bowl, whisk together flour, baking soda, and salt.

In large bowl, whisk brown sugar, melted butter, and granulated sugar until smooth. Add egg and vanilla and whisk until well combined.

Add flour mixture and use rubber spatula to stir until just combined and no streaks of flour are visible. Add chocolate chips and stir until evenly combined. (If dough is really sticky, place bowl in refrigerator for 15 to 30 minutes before proceeding with step 5.)

Use your hands to roll dough into 12 balls (about 2 tablespoons each). Place dough balls on baking sheet, leaving space between balls.

Place baking sheet in oven. Bake cookies until edges are set and beginning to brown but centers are still soft and puffy, 15 to 20 minutes.

Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Let cookies cool on baking sheet for 10 minutes.

Use spatula to transfer cookies directly to cooling rack and let cool for 5 minutes before serving.