Chocolate chip cookies
Works in the UK and the US. This version uses US words and measures (stove, cups, °F); the UK version uses hob, grams and gas marks. · UK version of this page
Chewy chocolate chip cookies: creaming, shaping even balls and spacing them for the oven.
- Makes 16
- About 35 min
- Oven
- Best for: Grades 2–5 (ages 7–11)
- Vegetarian
Ingredients
- 115 g (about ½ cup) butter, soft – contains milk
- 100 g (about ½ cup) brown sugar
- 50 g (about ¼ cup) granulated sugar
- 1 large egg – contains eggs
- 1 tsp vanilla extract
- 180 g (about 1½ cups) all-purpose flour – contains wheat or gluten
- ½ tsp baking soda
- 1 pinch salt
- 100 g (about ½ cup) chocolate chips – contains milk
Cup measures are approximate – weighing is more accurate. Need a different amount? Use the recipe finder to change the servings.
Equipment
- kitchen scale
- mixing bowl
- wooden spoon
- 2 baking sheets
- parchment paper
- tablespoon
- oven mitts
- cooling rack
- spatula
Safety first
- Wash your hands with soap for at least 20 seconds, tie back long hair and put on a clean apron.
- Ask about allergies before anyone cooks or tastes. This recipe contains: wheat or gluten, eggs, milk.
- Wash your hands after cracking eggs.
- Do not eat raw dough or cake mixture – raw flour and raw egg can carry harmful bacteria.
- Use dry oven mitts for anything that has been in the oven or under the broiler.
Allergens: Wheat (and other grains with gluten), Eggs, Milk. Some brands may also contain soy, tree nuts, peanuts. Always read every label and ask about allergies before anyone cooks or tastes.
Method
- An adult turns the oven on to 350 °F (180 °C). Line the baking sheets.
- Beat the butter and both sugars until creamy. Beat in the egg and vanilla. Wash your hands after cracking the egg. (2 min)
- Stir in the flour, baking soda and salt, then the chocolate chips.
- Roll the dough into 16 balls and put them on the baking sheets, well apart – they spread. Do not eat the raw dough.
- An adult puts the baking sheets in the oven. Bake until golden at the edges but still soft in the middle. (11 min)
- Adult: Leave on the baking sheets for 5 minutes to firm up, then an adult moves them to the rack. Melted chocolate stays very hot. (5 min)
What this recipe teaches
Using an oven safely, Creaming (beating butter and sugar), Mixing, Shaping and cutting out. Steps marked “Adult” are always done by an adult; steps marked “Teacher-led” are done by an adult for primary-age children.
Nutrition per serving
| Calories | 164 |
|---|---|
| Total fat | 8.1 g |
| Saturated fat | 4.9 g |
| Sodium | 93 mg |
| Total carbohydrate | 21.9 g |
| Dietary fiber | 0.7 g |
| Total sugars | 12.7 g |
| Protein | 1.9 g |
Worked out from the raw ingredients (optional ones and pinches not counted) using USDA FoodData Central – SR Legacy (SR28, 2018). Brands vary – check labels.
MyPlate food groups in this recipe: Grains; Protein Foods. Learn about MyPlate.
Added sugars and saturated fat are best kept low – enjoy treats less often and in small amounts.
Curriculum links
- FCS 14.3: “Demonstrate ability to acquire, handle, and use foods to meet nutrition and wellness needs of individuals and families across the life span.”
- FCS 14.4: “Evaluate factors that affect food safety from production through consumption.”
Try the interactive lesson
Step by step: a quick safety check, questions graded by Classfern, timers for each cooking step, then an honest look at how it went – a teacher or parent judges the cooking, and learners rate their own work. Photos of the finished dish stay at home.
Use the code your teacher gave you – never your name. Progress is kept on this device.