Summer moments

Today was fantastic. I hit the farmer's market in Sunnyvale with Julia to stock up on fruits and once again commence our weekly tradition, then drove over the hill to Capitola and spent the day absorbing sun on the beach (for me, probably too much as usual...). After catching up on the day's World Cup games, I knew the perfect end to a perfect day would be to try the first of my summer recipe to-do list. I also had two very eager sous chefs, who were quite excited to be included (please see lovely photo at left). They were excellent help and even better taste testers. Their trusted and refined palates gave the following cookies a big thumbs up...

This one is super simple and very delicious - somehow the cookies are very rich and very light at the same time. These are not, however, for the faint of heart in terms of sugar content. Even I think they're really sweet, and that's saying something! I think they would be quite lovely at a tea party:)
If you're a big fan of frosting, I'd double the filling recipe because a single recipe cuts it pretty close. I didn't have mini chocolate chips so I chopped the regular chocolate chips I had and it was great. I'd actually recommend it anyway, because it incorporates the chocolate a little more.


Chocolate Chip Melting Moments 
From Erin Cooks
Yields 15 sandwich cookies 

Cookies
1/2 C all-purpose flour
1/2 C cake flour (lower protein content and starchier than AP flour)
3/4 C cornstarch
1/2 tsp baking powder
1/4 tsp salt
3/4 C unsalted butter, softened
3/4 C powdered sugar
1 tsp vanilla extract

Filling
1/4 C unsalted butter, at room temperature
3/4 C powdered sugar
1 tsp vanilla extract
1/4 C miniature semisweet chocolate chips (or chopped chocolate)

Directions: Preheat the oven to 300º F. Line 2 baking sheets with parchment paper. Sift together both flours, the cornstarch, baking powder, and salt and set aside.
In a large bowl, beat the butter and powdered sugar on medium speed until smooth and lightened slightly in color, about 1 minute.  Add the vanilla and mix until blended. Add the flour mixture at low speed, mixing just until it is incorporated and a smooth dough forms.
For each cookie, roll a tablespoon of dough between the palms of your hands into a smooth ball. Place the cookies on the prepared baking sheets, spacing them 2 inches apart. Use a fork to gently flatten the cookies to 1 1/4 inch disks, leaving an impression of the fork tines. Bake the cookies one sheet at a time until the tops feel firm and the cookie bottoms are lightly browned, about 30 minutes; the tops of the cookies should not color. Cool the cookies completely before adding the filling.

Make the filling. In a medium bowl, beat together butter, powdered sugar, and vanilla on medium speed until smooth. Stir in the chocolate.
Spread about a teaspoon of filling on half the cookies and sandwich with the others. Voila!