Tuesday, June 2, 2015

Double Chocolate Cookies

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
  1. Preheat oven to 375F.
  2. In a large mixing bowl, use an electric mixer to combine the first five ingredients, until smooth.
  3. Add the next four ingredients.
  4. When the batter is smooth and creamy, stir in the chocolate chips.
  5. Drop dough by spoonfuls onto a cookie sheet, or use a melon scoop to make them even and easier for your kid to do.
  6. Bake for 8 minutes for chewy cookies and longer (up to 10 minutes) for crispier ones.
  7. Remove cookies from oven and let it cool for 1 minute before removing cookies.

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