My favourite homemade cookie recipe is still our brown butter chocolate chip cookie, but it doesn’t contain quite enough chocolate for Ella, so she insisted on developing this easy recipe for double chocolate chip cookies to satisfy her chocolate tooth.
Have the children help you assemble all of the ingredients. This is a vital first step in baking, because if you are missing an ingredient or running low, you need to be strategic in coming up with a replacement – or pick a different recipe.
(How many times have I been halfway through a recipe and realized that I can’t find something or am out? Assembling my ingredients beforehand would have saved me the trouble!)
You can treat it almost like a scavenger hunt and it’s a great way to practice logical thinking — where would the milk be? The eggs? The chocolate chips? The butter?
While the kids are helping with this, I get the brown butter started, but regular melted butter will work as well.
Have the children blend the browned butter and sugars together until they are light and fluffy.
A stand mixer might be a safer option for kids, but Ella and I have worked with the hand-held mixer several times to build safety awareness. I like that a hand mixer offers gross motor stimulation, but I do think it requires too much coordination and self-control for most children.
(And you really do need a mixer for making cookies – you need to get the right consistencies throughout each step if you’re going to end up with a stellar final product.)
Next, add your remaining wet ingredients. Crack the eggs carefully…
(It is a good idea with beginning bakers to have them crack the eggs into a separate bowl in case some shell does make its way in.)
And pour in the molasses.
Slowly add the dry ingredients, either using the mixer or a spoon to mix completely.
Once the wet and dry ingredients are fully incorporated, add your desired amount of chocolate chips. We always use Ghiradelli or Guittard.
(For Ella, that was about 1 and a half cups.)
Portion out the cookies into 2 Tablespoon mounds onto a prepared cookie sheet. We prefer to use silicone baking mats to reduce waste and remove any risk of parchment paper sticking to the cookies, while keeping the baking sheets cleaner than if we were to use oil or flour.
And for a nice flavour boost, add a bit of salt to the grown-up cookies.
Bake at 350 for 10-20 minutes until cookies appear set. Remove to a cooling rack until cool enough to eat!
- 3/4 cups unsalted butter, melted or browned
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon molasses, optional
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoons baking soda
- 1 1/2 cups milk chocolate chip
- Preheat oven to 325F.
- Whip the butter and sugars until light and airy. Slowly incorporate the eggs (one at a time), vanilla, and optional teaspoon of molasses.
- Place flour, cocoa powder, and baking soda in a bowl, stir to combine and set aside.
- Mix the dry ingredients into the wet batter slowly, and then stir in your desired amount of chocolate chips. (The more the better!)
- Portion out 1-2 tablespoon scoops of batter onto a lined cookie sheet and bake for 12-15 minutes.
- After removing from oven, allow the cookies to sit for one minute before placing them to finish cooling on a baking sheet.
Today, Tina from Kidz Activities is sharing her recipe for Super Moist Chocolate Brownies – yum!
Check out the rest of our 31 Days of Kids Kitchen Series here.