Cookie Time: Saucepan Chocolate-Chip Cookies

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.


DSC_0062(makes about 2 1/2 dozen)
1 stick butter, cut into 8 pieces
1/2 cup brown sugar
1/3 cup sugar
1 egg
DSC_00631 tsp vanilla
1 1/2 cups flour
1 tsp (baking soda OR baking powder–see note)
1/2 tsp salt
1 cup chocolate chips

DSC_00681. 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.
DSC_00696. Make sure dough is cool.
7. Stir in chocolate chips.
8. Measure scoops of dough onto baking sheet.
9. Bake 9 minutes at 350.
DSC_008110. 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 powder 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

LABEL science fair cc cookies


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