Chocolate chunk Cookies/Julia Child

I was going through a process crisis trying to decide the next recipe. I am not the best at making random choices. I need order and structure;thus the need for this project, to give me boundaries, otherwise I end up in a paralyzed daze staring at my many beautiful  books and binders filled with magazine recipes I want to make. I finished reading "My Life in France" by Julia Child.  I have been truly inspired by her Passionate Spirit. I was mainly impressed by her persistence in perfecting a recipe, trying it over and over again. I am afraid that at the end of this year after going through the Handbook I will be mediocre at 203 recipes. I wondered if I should pick a few desserts to focus on and perfect them. But which ones? I made a list of 11.  Then I panicked at the thought of doing them over over again and opted for the cookie chapter in order. I am not a big fan of the cookie except for the macaroon. I am dating the Official cookie monster and feel an  obligation to begin here. My kids won't mind either. So the plan will be to move on to the cakes next. I view this project as an independent study of baking 101 (like Psychology 101 I am currently teaching).  At the end of the year I will have a broad idea of all the possible directions to further explore. 

The cookies on page75 came out really well. The dough was sticky and tricky to form a ball. It made 9 2tbsp cookies which baked in 15 minutes. These came out crispy and delicious. The next batch I used a small ice cream scooper and made 16 smaller ones. They cooked for 10 minutes but could have used one or two more to be crispier.  There was enough batter for 6 more small ones.  Tomorrow I'll make a special delivery to Sesame Street (Boyfriend). 

Favorite Quotes from Julia: 

• " One of the secrets, and pleasures, of cooking is to learn to correct something if it goes awry; and one of the lessons is to grin and bear it if it cannot be fixed"
• "Remember, no one's more important than people. In other words, friendship is the most important thing-not career or housework, or one's fatigue-and it needs to be tended and nurtured".
• " I don't believe in twisting yourself into knots of excuses and explanations over the food you make. Such admissions only draw attention to one's shortcomings (or self-perceived short comings) and make the person think, 'yes, you're right, this really is an awful meal!'. Maybe the cat has fallen into the stew, or the lettuce has frozen, or the cake has collapsed-eh bien, tant pis!
• "Usually one's cooking is better than one thinks it is. And if the food is truly vile, then the cook must simply grit her teeth and bear it with a smile-and learn from her mistakes"
• "No one is Born a great cook, one learns by Doing. This is my invariable advice to people: Learn how to cook-try new recipes, learn from your mistakes, be fearless,  and above all, have fun!
• "Nothing is too much trouble if it turns out the way it should"
• "Good results require that one take Time and Care"
• "If one doesn't use the freshest ingredients or read the whole recipe before starting,  and if one rushes through cooking,  the result will be an inferior taste and texture. But a careful approach will result in a magnificent burst of flavor, a thoroughly satisfying meal, perhaps even a life-changing experience"
• "The pleasures of the table and of Life are Infinite-Toujours bon appetit!