The process is more important than the product.
This recipe makes a small batch of ooey-gooey chocolate chip cookies — just in case you and your toddler decide to binge eat all of them! (the sugar-high should wear off eventually!)
Ingredients
- 1 1/8 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 5/8 cup packed light brown sugar
- 1/8 cup granulated sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips (12 ounces)
Steps
- Grown-up: Heat oven to 350° F.
- Toddler: In a medium bowl, whisk together the flour, salt, and baking soda. (Whisk optional!)
- Grown-up: Using an electric mixer, beat the butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. One at a time, beat in the eggs, then the vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just combined (do not over mix).
- Toddler: Stir in the chocolate chips by hand. (Spoon optional!)
- Grown-up + Toddler: Drop heaping tablespoonfuls of the dough onto baking sheets, spacing them 2 inches apart.
- Grown-up: Bake, rotating the baking sheets halfway through, until golden around the edges but still soft in the center, 12 to 15 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days. (If you have any left-overs!)
First time baking with a Toddler? Check out these tips.
Anxious about the mess? Make clean up a breeze with this!