Classic Chocolate Chip Cookies

Steps

Kid helper. A child can do steps 2, 3, 4, 5, 6 and 7: no knife, no heat. Steps marked “Grown-up” use heat. Cooking with kids

1. Heat the oven to 375°F (190°C) with racks in the upper and lower thirds.

   Line (how to line a pan)

   Line a pan Cover the bottom (and sometimes sides) of a pan with parchment or foil so food doesn't stick and lifts out easily. 1. For a sheet pan, tear parchment the size of the pan and lay it flat.2. For a round cake pan, trace the bottom on parchment, cut the circle out and press it in.3. For brownies and bars, leave two long sides hanging over to make handles (a "sling").4. A little grease under the paper holds it in place. Done when: The paper lies flat with no folds where the batter could run under it. How to line a baking pan with parchment: mistakes to avoid

   two sheet pans with parchment.
   375°FGrown-up: heat
2. In a medium bowl,

   whisk (how to whisk)

   Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid

   the flour, baking soda and salt together so the soda is evenly spread through. Set it aside.
   Kid step
3. In a large bowl,

   beat the soft butter with both sugars (how to cream butter and sugar)

   Cream butter and sugar Beat soft butter with sugar until pale and fluffy, trapping air that helps cakes and cookies rise. 1. Let the butter soften to about 65°F: it dents when pressed but isn't greasy.2. Beat the butter alone for 30 seconds.3. Add the sugar and beat on medium speed.4. Scrape the bowl once or twice.5. Keep going for 2 to 4 minutes. Done when: The mixture is lighter in color, fluffy and has grown a little in the bowl. Safety: Don't taste raw cookie dough or batter; raw eggs and raw flour can carry germs.How to cream butter and sugar: mistakes to avoid

   on medium speed until it looks paler and fluffy, scraping the bowl once.
   ⏱ Cream butter: 2 minKid step
4. Add the eggs one at a time, beating after each until blended, then

   beat (how to beat)

   Beat Mix hard and fast, by hand or with a mixer, to blend ingredients fully and add air. 1. Use a mixer on the speed the recipe gives, or a fork or whisk for a few eggs.2. Add eggs one at a time, beating until each disappears before the next.3. Stop and scrape the bowl and beaters now and then.4. Mix on low once flour goes in, just until combined. Done when: The mixture is smooth and even, with no streaks of yolk or white. Safety: Turn the mixer off before you scrape the bowl or reach in.How to beat eggs and batters: mistakes to avoid

   in the vanilla. It's fine if it looks a little

   curdled (how to keep sauces from curdling)

   Keep sauces from curdling Stop milk, cream, sour cream or eggs from separating into grainy bits in a hot or acidic dish. 1. Take the pot off the boil before dairy goes in; keep it at a gentle heat after.2. Warm sour cream or yogurt first by stirring a little of the hot sauce into it.3. Use full-fat dairy, which holds up better than low-fat.4. Add acidic ingredients like lemon or wine before the dairy, or after it has cooled a bit. Done when: The sauce stays smooth and creamy. In batters, a slightly curdled look after the eggs is normal; the flour brings it back. How to keep dairy sauces from curdling: mistakes to avoid

   .
   Kid step
5. Add the flour mixture and mix on the lowest speed just until you can no longer see dry flour. Stop as soon as it comes together so the cookies stay tender.
   Kid step
6. Stir in the chocolate chips with a spatula. Let the dough sit 10 minutes while the oven finishes heating so the flour can soak up some moisture.
   ⏱ Rest dough: 10 minKid step
7. Scoop rounded 2-tablespoon balls onto the pans, about 2 inches apart (12 per pan).
   Kid step
8. Bake until the edges are golden but the centers still look slightly underdone, swapping the pans top to bottom halfway through.
   375°F⏱ Bake: 10 minGrown-up: heat
9. Let the cookies firm up on the hot pan for 5 minutes, then move them to a rack. Repeat with the rest of the dough on cooled pans.
   ⏱ Cool on pan: 5 minGrown-up: heat

Tap an underlined word for how to do it, or see all techniques.

Tips

• Soft butter should dent easily when pressed but not look greasy or melted. Leave it out about an hour.
• Cookies keep baking on the hot pan, so pull them while the middles still look a touch soft.
• Spoon flour into the cup and level it off. Scooping straight from the bag packs in extra flour and makes dry cookies.

Storage

Keep in an airtight container at room temperature up to 4 days.

Make ahead

Scoop the dough into balls and freeze them on a tray, then bag them for up to 3 months. Bake from frozen, adding 1 to 2 minutes.

How long leftovers keep, and freezing and reheating: leftovers and storage.