My friend Jill O’Connor knows a thing or two or three about baking, desserts and sweet treats. As a pastry chef, she knows the why and how, and she brings her professional expertise into the home kitchen. She’s also a mom, a newspaper food columnist and a cookbook author, all of which add generous dollops of down-to-earth perspective to the recipes and food stories she creates for her readers, family, and friends.
This past weekend I visited Jill at her beautiful home in San Diego, where she welcomed me with guacamole, chipotle shrimp, tiny spicy beef tacos with pickled onions, and much more. Everything dazzled me and I ate and ate, as though I had walked all the way from North Carolina, which is to say, with vigor and delight. Then came dessert.
I had heard of Jill’s famous chocolate chip cookies, but had never actually partaken of their essence in real life. Now I have. They were spectacular. They were magnificent. They were luscious, charming, and irresistible. Generous and amazing, just like Jill O’Connor herself. To my credit, I brought home two cookies each to my husband and daughter, and did not consume them en route, mostly because I had Jill help me triple wrap them and bury them deep in my excessively large and uber-full suitcase. They were very pleased. If you make them, I predict that you, too, will be very pleased.
These cookies come from one of Jill’s many cookbooks, Sticky, Chewy, Messy, Gooey Treats for Kids. It is inexplicably and unfortunately out of print, but you may be lucky enough to find a copy in the Used Books marketplace, such as HERE. You can also purchase this treasure as an e-book, right HERE for Kindle, or HERE for Nook, or HERE for KOBO. Then you can enjoy its wonders on your tablet device, e-reader, or on your laptop or desktop computer.
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup firmly packed dark brown sugar
- 1 cup granulated sugar
- 2 eggs plus 1 egg yolk
- 2 teaspoons pure vanilla extract
- 1 teaspoon fine sea salt
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 3 cups semisweet chocolate chips
- In a large bowl, stir together the melted butter, brown sugar and granulated sugar. Add the eggs and egg yolk, vanilla and salt. Stir to combine. Sift the flour and baking soda into the batter and stir just until combined. Fold in the chocolate chips.
- Cover and refrigerate for at least 12 hours and up to 24 hours. (Alternately portion out the cookie dough by level ¼ cups onto a parchment-paper-lined baking sheet. Cover tightly in a double layer of plastic wrap before refrigerating.)
- Remove cookie dough from the refrigerator and allow it to come to room temperature before baking. Line two baking sheets with parchment paper and preheat oven to 350 degrees. If you haven’t done so already, use a 2-ounce self-releasing ice cream scoop or ¼-cup measuring cup to portion out the cookie dough.
- Arrange the cookies at least 2 inches apart to allow for spreading. Bake on the center rack of the oven until the cookies are crisp and golden brown around the edges yet slightly soft in the center, 15 to 17 minutes. Allow cookies to cool slightly on the pan before transferring to a wire rack to cool completely.
Flavor variations: Instead of semisweet chocolate chips alone, try:
•1 cup chopped walnuts plus 1 cup dried sour cherries and 11/2 cups semisweet chocolate chips
•2 cups milk chocolate chips plus 11/2 cups chopped pecans
•1 1/2 cups chopped dried apricot plus 11/2 cups coarsely chopped raw almonds
Nutrition InformationYield 20 Serving Size 1
Amount Per Serving Calories 283Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 29mgSodium 187mgCarbohydrates 50gFiber 2gSugar 33gProtein 4g
And for the last word on cookies from Jill, check out her cookie-centric feature story from her monthly column in the San Diego Union-Tribune Newspaper, U-T San Diego, in which she shares this recipe and others and gives the complete and clear #411 on making super wonderful drop cookies in your home kitchen. For that, click this link: