Kids Details page sections
Kids Chocolate Chip Cookies
- Cook - 10 minutes
- Easy
- Servings 30
A step-by-step guide to creating the perfect Chocolate Chip Cookies. Watch our video to find out how it's done!
- Ingredients
- Method
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What You’ll Need
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
- Discover more in Word Book
- Cream: To cream butter and sugar means to mix them together until they're light and fluffy. This helps create a soft and chewy texture in chocolate chip cookies.
- Chill: To chill cookie dough means to place it in the refrigerator for a period of time before baking. Chilling helps solidify the fat in the dough, resulting in cookies that spread less in the oven and have a chewier texture.
- Want to hear fun fact?
The first chocolate chip cookie was invented by Ruth Wakefield in the 1930s. She ran out of baker's chocolate while making cookies and substituted broken pieces of semi-sweet chocolate, expecting it to melt and mix into the batter. Instead, the chocolate held its shape, creating the classic chocolate chip cookie we know and love today!
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Step-By-Step Instructions
Make sure you have an adult to help you.
Gather your baking tools. For this recipe, you will need a Mixing bowl, Electric beater, Wooden spoon, Spatula, Tablespoon, Measuring spoons, Measuring cups, Fork, Baking tray, Baking paper
Now gather your ingredients. For this recipe, you will need:
- 125g butter, softened
- ½ cup Chelsea Brown Sugar (100g)
- ½ cup Chelsea Caster Sugar (113g)
- ½ tsp vanilla essence
- 1 egg
- 1¾ cups Self Raising Flour (263g)
- ½ tsp salt
- ½ cup of chocolate chips (100g)
Preheat oven to 180°C bake and grease or line two large baking trays with baking paper.
Add your butter, brown sugar, caster sugar and vanilla to the bowl.
Beat butter, brown sugar, caster sugar and vanilla until pale and creamy.
Add egg and beat until it's mixed together.
In the same bowl, sift in the flour and salt and mix.
Add in the chocolate chips and mix.
Now it's time to roll the dough balls. To make sure they’re all similar sizes, use a tablespoon.
Roll the mixture into balls and place it on the lined baking tray.
Press down all of your cookie dough balls with a floured fork.
Bake for approximately 12 minutes, until golden brown and crisp on the edges.
Allow to cool on the tray.
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These Are Also Great!
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To Serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
Cupcakes
- 150g butter, softened
- 1 1/2 cups Chelsea Caster Sugar (338g)
- 2 eggs
- 2 1/2 cups Edmonds Self Raising Flour (375g)
- 1 1/4 cups Meadow Fresh Milk (310ml)
- 2 tsp vanilla extract
Buttercream Icing
- 150g butter, softened
- 2 1/4 cups Chelsea Icing Sugar (338g)
- 2 Tbsp Meadow Fresh Milk
- 1 1/2 tsp vanilla extract
- Raspberries, sugar flowers or sprinkles to decorate
- 1 ½ cups Edmonds Standard Grade Flour (225g)
- 1 tsp Edmonds Baking Powder
- 1 tsp Edmonds Baking Soda
- ½ tsp salt
- 3 large ripe bananas (mashed)
- 3/4 cup Chelsea White Sugar (170g)
- 1 egg
- 80g butter, melted
- 1 3/4 cups Edmonds Standard Grade Flour
- 1/2 cup cocoa powder
- 2 tsp Edmonds Baking Powder
- 1 cup Chelsea White Sugar
- 125g butter
- 2 Tbsp Chelsea Golden Syrup
- 2 eggs
- 1 1/2 cups Meadow Fresh Original Milk
- 2 tsp Edmonds Baking Soda
- 1 tsp vanilla essence
Icing
- 1 1/2 cups Chelsea Icing Sugar
- 1 Tbsp cocoa powder
- 50g butter, softened
- 2 Tbsp Water
A Culinary Adventure For All Kids
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