From Sticky, Chewy, Messy, Gooey Treats for Kids by Jill O'Connor (Chronicle Books, 2009)
There is nothing like watching a group of 7-year-olds taste a batch of chocolate chip cookies - they do so with the same intensity and concentration usually reserved for sampling a fine, aged Bordeaux. These big, fat, saucer-size cookies are crisp around the edges but lusciously soft and chewy in the center. Chockfull of chips and picture perfect, they have been sampled many times to great acclaim-touted as much for their simplicity as their flavor. Starting the batter with melted butter keeps these cookies chewy and dense, and chilling the dough for a little while before baking yields cookies that one young tester told me "look like they came from the bakery." Compliments, indeed.
Makes 18 big cookies
1 cup (2 sticks) unsalted butter, melted and cooled
1 cup firmly packed dark brown sugar
1 cup granulated sugar
1 tablespoon pure vanilla extract
2 eggs, plus 1 egg yolk
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 cups semisweet chocolate chips
{Line 2 baking sheets with parchment paper or coat lightly with nonstick cooking spray. Set aside.
In a large bowl, mix together the melted butter, sugars, vanilla, eggs, and egg yolk. Sift the flour, baking soda, and salt into the bowl and stir the ingredients together to form a soft dough. Stir in the chocolate chips.
Using a 2-ounce self-releasing ice-cream scoop or a 1/4-cup measuring cup, form large balls of cookie dough. Place on a parchment paper-lined baking sheet, 9 to a sheet to allow room for spreading, and chill the dough for at least 30 minutes or up to overnight.
Preheat the oven to 350°F.
Bake the cookies until they are golden brown and crisp around the edges but still slightly soft in the center, 15 to 17 minutes. Transfer to a wire rack and allow cookies to cool completely on the baking sheet before eating.
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