Chocolate Chip Cookies & Belated Blog Birthday

Since I've been so busy I missed posting on my blog's birthday which was October 4.  So I shall pretend it's today. Because I can. This is the internet after all.

My first post with a recipe 2 years ago was the Chocolate Chip Cookie recipe from my Mom's Best Recipes cookbook.

I just reread that post and I like how much has and hasn't changed since then. I still have this recipe memorized and I still run, sing, hedge fund, and socialize.

I thankfully have a better camera to document the cookies and have embraced natural lighting as the way to go for photo taking.

In the last year I've been very proud of a couple of baking related things:

1. I made croissants for the first time in my life and they were great!

2. Pillsbury liked my post on lemon pull apart bread which used their seamless dough baking sheets. They put a link on their facebook wall and made my day!

3. Way back in February I made an amazing black forest trifle and it's one of my favorite recipes of the year.

4. Lots of people have pinned me on pinterest. And that makes me feel loved. Aw!

So, here's to another year of blogging and baking. I can't wait to see what year 3 has in store for me!

Chocolate Chip Cookies from my Mom's Best Recipes Cookbook

Ingredients:

1 stick of margarine/butter (I find that margarine will make them softer. Yum!)

1/2 cup of white sugar
1/4 cup of brown sugar
1 egg well beaten
1 cup and 2 Tablespoons of flour
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/2 teaspoon of vanilla (use the real thing....imitation vanilla is a poser!)
1/4 teaspoon of warm water (DO IT! TRUST ME!)
6 oz of semi sweet chocolate chip morsels

Directions:
Preheat oven to 375 degrees. Mix margarine, sugars, and egg together until margarine chunks are quite small and well beaten. Sift flour, baking soda, and salt together and then stir until well mixed. Add vanilla and then mix. Water and then mix. And then add in the chocolate chips last. Place dollops of dough on cookie sheet with plenty of room between each dollop. Bake 8-10 minutes.

Erika's Extra Notes: To get very lovely and soft cookies, take out of oven when they are still fluffy/slightly uncooked looking. They will cook more while cooling. If baking two sheets at once, make sure to switch the top to the bottom and vice-verse half way through baking.

Bake well and prosper!