This week we have another great kid-friendly recipe: Easy Chocolate Chip Cookies. There’s no need for a mixer, just some whisking by hand, and this dough is pretty forgiving. It’s also very easy to convert to gluten/dairy free using the substitutions that we provide. You can also try changing up your chips flavors and you can add some finely chopped nuts as well.
We talk you through making these chocolate chip cookies in Episode 277 of our podcast. If you like these cookies, you may also enjoy our recipes for 4 Ingredient Almond Cookies and Fresh Strawberry Cookies.
Ingredients
½ cup butter or dairy free butter, melted and mostly cooled
½ cup granulated sugar
¼ cup brown sugar packed
2 teaspoons vanilla extract
1 large chicken or duck egg, preferably at room temperature
1 ¾ cups all-purpose flour or gluten free 1-1 flour
½ teaspoon baking soda
½ teaspoon kosher salt
1 very generous cup of semisweet chocolate chips
Instructions
Preheat the oven to 350 F.
Microwave the butter for about 40 seconds. Butter should be completely melted but shouldn’t be hot.
In a large bowl, whisk the butter with the sugars until well-combined.
Add the vanilla and egg until whisk until completely incorporated.
Add the flour, baking soda, and salt. Mix dough until just combined. It should be soft and a little sticky.
Stir in chocolate chips. If dough is still too sticky, chill for at least 30 minutes.
Scoop out about 1.5 tablespoons of dough and place 2 inches apart on the baking sheet.
Bake for 8-10 minutes, or until cookies are set and the bottoms are just starting to brown. Repeat with remaining dough. Allow cookies to cool and set before removing them from the baking sheets. Enjoy!