There is something about Fall that brings out the inner baker in me. If you know me at all, you most likely know that I really enjoy cooking and baking. While living overseas I really perfected my baking skills out of necessity. Now I have to get the "hankering"...well, that isn't entirely true, but I do try to limit the "goodies" that come out of the kitchen so I don't weigh 500 pounds!
This recipe is actually one that I was introduced to in college by one of my Sunday School teachers. Several months ago I ran across the blog of another one of my Sunday School teacher's daughter. She might have been in high school back then, but I'm thinking junior high. Well, she is in med school now and has quite the cooking blog. So Claire, thanks for putting the recipe on your blog so I could share it on mine!
Preheat oven to 350 degrees F.
Then add the egg and the vanilla and mix. Here are my two cents...I love chocolate, but I also love vanilla. Especially that which hails from south of the border. Last year about this time my mom sent me a bottle of some Mexican vanilla which just makes everything better in life! I tend to overflow the measuring spoon when I add the vanilla...so I basically added a little over a teaspoon.
Mix together flour, salt, and soda. Add slowly to butter mixture and stir until just combined. Add chocolate chips.
Spoon tablespoon sized balls of dough onto a baking sheet. Claire says you should use an air bake cookie sheet or a stone. I happened to have a stone so I used that. (However, when I pulled out the second batch and burned my thumb on the rack, I thought about chucking it across the kitchen!) Bake at 350 for 11 to 13 minutes. Here is where I made a mistake. I like my cookies not quite done. They need to be done for this recipe. Don't get me wrong, they were good, but a mess!
Voila! You're done and your cookies should resemble a Sharpe puppy!