My entire family loves this chocolate chip cookie recipe, we’ve been using it for years. It’s so quick and easy, and it’s so much fun to whip up a batch or two with my almost 3 year old son on a random weekday morning. It’s actually the perfect cookie recipe to bake with toddlers.
Tiny Baker Cookies
Equipment
- baking sheet
- stand mixer
- medium sized bowl
- spatula
- #40 disher (yields ~1 ½ tablespoons of dough)
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 12 tablespoons unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 large yolk
- 2 teaspoons vanilla
- 1 ½ cups semisweet chocolate chips
Instructions
- Heat oven to 325-degrees.
- In medium sized bowl, combine 2 cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon kosher salt.2 cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon kosher salt
- Using stand mixer fitted with paddle, cream 12 tablespoons unsalted butter, softened, 1 cup brown sugar, and ½ cup granulated sugar until fluffy. Add both 1 large egg and 1 large yolk, and 2 teaspoons vanilla , beat until combined. Add flour mixture in 2-3 additions until just combined, scraping down bowl as needed. Stir in 1 ½ cups semisweet chocolate chips by hand.
- Use #40 disher to form cookie dough balls. Bake for 15-20 minutes. Let cookies cool on baking sheet for 2 minutes before transferring them over to a cooling rack.