I woke up extra bright and early to make this batch of chocolate chip cookies.  It was eight in the morning and I was set on making them before it became too hot to even think about turning the oven on.  Spoon by spoon I divided the dough among the two baking sheets.  Suddenly I look into the bowl and a glob of cookie dough is staring back at me. This made me a very happy girl.  I haven’t eaten breakfast yet and something about a spatula full of cookie dough and a cup of coffee sounded so inviting.  And here comes the sad part of the story: I was sugar high for the rest of the day.  You wouldn’t think that a spatula full of cookie dough would do me in, but these couple of weeks have been intense for me.  School ended and I dove head first into the world of food.  Throughout the whole spring semester the one thing I was dreaming of was finally baking and cooking whatever I wanted, whenever the craving hit.  Here I was thinking that I would have a higher tolerance for sweets, but sadly I need to take a break.

This is the perfect time to take a little summer trip.  But before I do, I just have to post this recipe and wish a relaxing Memorial Day weekend.  A batch of fresh baked chocolate chip cookies is perfect to enjoy over this Memorial Day weekend. I consider them to be tastiest when just a tiny bit underdone, because there is nothing worse than burnt and hard chocolate chip cookies. I imagine they would be even better if made into a ice cream sandwich. Now that’s an idea.

Chocolate Chip Cookies (from Sherry Yard’s The Secrets of Baking)

Using a standing mixer fitted with a paddle attachment or a hand mixer, cream 1 stick cold unsalted butter (at room temperature and cut into 1/2 inch pieces) on medium speed until pale yellow, about 2 minutes. Scrape down the sides of the bowl and the paddle. Add 1/2 cup plus 2 tbsp. granulated sugar, 1/2 cup plus 2 tbsp. tightly packed light brown sugar, 1/4 tsp. salt , and 1 tsp. pure vanilla extract. Cream on medium speed until it is smooth and lump free, about 2 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle.

Add 1 large egg (at room temperature) and beat on low speed for 15 seconds, or until fully incorporated. Do not overbeat. Stop the mixer and scrape down the sides of the bowl and the paddle. Sift 1 1/2 cups all-purpose flour and 1 1/2 tsp. baking soda into the mixer bowl and mix on low speed.  Beat until just incorporated. Scrape down the sides of the bowl. Add 7 ounces bittersweet chocolate (chopped into 1/2 inch chunks) and mix until they are just incorporated.

Preheat the oven to 350 F. Adjust the rack to the lower third of the oven. Line two baking sheets with parchment paper. Spoon the dough by heaped teaspoon 2 inches apart onto the prepared baking sheets.

Bake for 12 to 15 minutes, or until golden brown around the edges, turning the sheets front to back halfway through the baking process. Remove the sheets from the oven and carefully slide the parchment directly onto a work surface. Wait at least 5 minutes before serving or 20 minutes before storing in an airtight container for up to 3 days at room temperature. Makes 3 dozen 3 inch round cookies