It's a rainy day, and schools are closed for the summer holidays— keeping my four year old busy with decorating a chefs hat, an apron, and baking cookies was a super fun way to be cooped up at home.
I tried a recipe from The Everything Kids Cookbook and we surely weren't disappointed. The cookies are soft and chewy, rich and decadent.
Makes 2 1/2 dozen cookies
1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter, softened
2 eggs, room temperature
1/2 teaspoon vanilla
1 3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips
- Preheat oven to 375F.
- In a large mixing bowl, use an electric mixer to combine the first five ingredients, until smooth.
- Add the next four ingredients.
- When the batter is smooth and creamy, stir in the chocolate chips.
- Drop dough by spoonfuls onto a cookie sheet, or use a melon scoop to make them even and easier for your kid to do.
- Bake for 8 minutes for chewy cookies and longer (up to 10 minutes) for crispier ones.
- Remove cookies from oven and let it cool for 1 minute before removing cookies.