We first made these cookies as a science-fair project about 18 months ago. The experiment tested how cookies would come out if you used baking soda vs. baking powder in a cookie recipe.
This is an excellent recipe to make with kids. Unlike many cookie recipes, the dough is easy to work with–no stand mixer required.
This recipe doubles well.
SAUCEPAN CHOCOLATE-CHIP COOKIES
(makes about 2 1/2 dozen)
1 stick butter, cut into 8 pieces
1/2 cup brown sugar
1/3 cup sugar
1 egg
1 tsp vanilla
1 1/2 cups flour
1 tsp (baking soda OR baking powder–see note)
1/2 tsp salt
1 cup chocolate chips
1. Melt butter in saucepan.
2. Stir in both kinds of sugar.
3. Let cool 5 minutes.
4. Stir in egg and vanilla.
5. Stir in flour, baking soda OR baking powder, and salt.
6. Make sure dough is cool.
7. Stir in chocolate chips.
8. Measure scoops of dough onto baking sheet.
9. Bake 9 minutes at 350.
10. Allow to cool on pan at least 5 minutes before removing to rack.
NOTE: Use all baking soda for a flat, crispy cookie. All baking poweder yields a puffy cookie. Can’t decide if you want a chewy cookie or a puffy one? Go half-and-half! That works too (that’s our favorite way to go!)
Recipe inspiration: My Kitchen Escapades
Where do you get your nutrition information? It looks very professional!
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Here’s how I do the nutrition labels. https://cookandcount.wordpress.com/2014/05/30/nutrition-by-the-numbers/
With a diabetic child, I need to know the carbs and dietary fiber in everything he eats so insulin doses can be done properly. These labels save me a lot of calculation and research. I’ve tested a few recipes against my own calculations and they’re usually close unless rice is involved.
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