Want to teach your kid how to cook fun recipes that any one will enjoy? Enter About.com and Emeril's Missing Ingredient Sweepstakes for a weekly chance at winning a copy of the new children's cookbook, Emeril's There's A Chef In My Soup! and a chance to win the Grand Prize which includes an autographed copy of the book and a special baby kit of Emeril's special cookware. First, find the missing ingredient in this week's kid's recipe listed here below. The missing ingredient can be found on the complete recipe which is listed at www.emerils.com. Then come back to About.com's Sweepstakes entry form and complete the entry each week. Check back each week over the next four weeks for a new recipe and a new chance to win! Kids need their parents to enter since all entrants must be 18 or older. One entry per person each week. Duplicate entries will be disqualified. Sweepstakes begins at 12:00:01 a.m. E.T. on March 26, 2002 and ends at 11:59:59 p.m. E.T. on April 22, 2002. Click for full sweepsakes rules.

Week 3 Missing Ingredient Recipe

Big Chocolate-Chip Cookies
From Emeril Lagasse's new children's cookbook, "Emeril's There's A Chef In My Soup!"

Ingredients
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar
1 teaspoon __________ [missing ingredient   *Tip from Kim - This recipe is not available on the emeril.com web site. The missing ingredient? vanilla extract!]
1 large egg, cracked into a small cup or saucer
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1 cup chopped, toasted walnut pieces (optional)

Tools
Measuring cups and spoons, medium mixing bowl, electric mixer, rubber spatula, large spoon or plastic spatula, tablespoon, 3 nonstick baking sheets, plastic turner, wire racks

Directions
*1 Preheat the oven to 350 degrees F. *2 Sift together the flour, baking powder, baking soda, and salt into a medium bowl and set aside. *3 Place the butter, granulated sugar, and light brown sugar in the bowl of an electric mixer and cream the ingredients on high speed (page 24). Scrape down the sides of the bowl with a rubber spatula. *4 Add the vanilla and egg and mix on medium speed. *5 Add the flour mixture and mix on low speed just until batter is stiff-don't overdo it! *6 Turn off the mixer and, using a large spoon or plastic spatula, fold in the chocolate chips and the walnuts, if desired (see page 24). *7 Using a tablespoon, scoop about 2 spoonfuls of the dough into a ball and place on a baking sheet. Repeat with remaining dough, keeping the scoops about 2 inches apart. Using your fingers or the back of the spoon, press down on each ball of dough to slightly flatten. You should get about 9 cookies on each sheet. *8 Bake until golden brown, about 20 minutes. (Depending on the size of your oven, you may need to do this in batches.) *9 Using oven mitts or pot holders, remove the cookies from the oven and transfer with a plastic turner to wire racks to cool. Repeat with the remaining sheets, if necessary.

Yield: About twenty-seven 4-inch cookies

Tips
It's important that you try to make the cookies about the same size, so that they're all finished baking at the same time! Be careful handling the hot baking sheets!

Source: From Emeril's There's A Chef In My Soup! © Emeril's Food of Love Productions LLC. 2002 HarperCollins Publishers. Used by permission.

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