Kids Chocolate Brownie Cookies
By America's Test Kitchen KidsPublished on January 20, 2023
Time
50 minutes, plus cooling time
Yield
Makes 12 cookies
What Kids Are Saying
"It was totally the best thing I've done in my whole life! I had a very fun time rolling the cookie balls!" —Nathan, recipe tester, age 8
Ingredients
Before You Begin
We recommend using Dutch-processed cocoa powder in this recipe. If you use natural cocoa powder, the cookies will be a bit drier in texture and lighter in color.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper and spray parchment with vegetable oil spray.
- In medium bowl, whisk together flour, cocoa, baking powder, and salt.
- In large microwave-safe bowl, combine butter and ½ cup chocolate chips. Heat in microwave at 50 percent power until melted, about 2 minutes.
- Add brown sugar and egg to melted chocolate mixture and whisk to combine.
- Add flour mixture and use rubber spatula to stir until combined and no dry flour is visible. Add remaining ½ cup chocolate chips and stir until evenly distributed.
- Use 1-tablespoon measuring spoon to drop 12 mounds of dough (about 1 heaping tablespoon each) onto parchment-lined baking sheet. Leave space between dough mounds. Let sit for 10 minutes.
- Use your hands to roll each dough mound into ball, then place back on parchment-lined baking sheet. Use your fingers to gently flatten each dough ball (if dough is sticky, use wet hands).
- Place baking sheet in oven. Bake cookies until edges are just set and centers are still soft and starting to crack, 11 to 13 minutes.
- Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Let cookies cool completely on baking sheet, about 30 minutes. Serve.
Time
50 minutes, plus cooling timeYield
Makes 12 cookiesWhat Kids Are Saying
"It was totally the best thing I've done in my whole life! I had a very fun time rolling the cookie balls!" —Nathan, recipe tester, age 8Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Do you love chocolate? Like, REALLY love it? If you do, you will really, REALLY love these cookies! They have three (!) forms of chocolate in every bite: cocoa powder, melted chocolate, and chocolate chips. As they whisk, stir, and shape their cookies, kids can also learn about the difference between cocoa powder and chocolate chips. Cocoa powder is made from dry, finely ground bits of cocoa solids that come from roasted cocoa beans. (Yes, chocolate comes from trees!) Cocoa powder adds lots of chocolate flavor, without adding too much sweetness, since it doesn’t contain sugar. You can buy natural or Dutch-processed cocoa powder: Dutch-processed cocoa makes these cookies more moist and gives them more chocolate flavor than natural cocoa powder. Chocolate chips (and bar chocolate) add chocolate flavor AND sweetness to desserts. There are several different types of chocolate chips, from milk chocolate to semisweet to bittersweet. Milk chocolate chips are sweeter than semisweet and bittersweet chocolate chips, and taste less chocolaty because they contain more dairy and less chocolate. Have kids take a tiny taste of cocoa powder and eat a few chocolate chips. How are they similar? Different?
Want more? Read the whole storyBefore You Begin
We recommend using Dutch-processed cocoa powder in this recipe. If you use natural cocoa powder, the cookies will be a bit drier in texture and lighter in color.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper and spray parchment with vegetable oil spray.
- In medium bowl, whisk together flour, cocoa, baking powder, and salt.
- In large microwave-safe bowl, combine butter and ½ cup chocolate chips. Heat in microwave at 50 percent power until melted, about 2 minutes.
- Add brown sugar and egg to melted chocolate mixture and whisk to combine.
- Add flour mixture and use rubber spatula to stir until combined and no dry flour is visible. Add remaining ½ cup chocolate chips and stir until evenly distributed.
- Use 1-tablespoon measuring spoon to drop 12 mounds of dough (about 1 heaping tablespoon each) onto parchment-lined baking sheet. Leave space between dough mounds. Let sit for 10 minutes.
- Use your hands to roll each dough mound into ball, then place back on parchment-lined baking sheet. Use your fingers to gently flatten each dough ball (if dough is sticky, use wet hands).
- Place baking sheet in oven. Bake cookies until edges are just set and centers are still soft and starting to crack, 11 to 13 minutes.
- Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Let cookies cool completely on baking sheet, about 30 minutes. Serve.
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