Where it all began...

Apparently I make good cookies. Not just good cookies but awesome cookies. Not my words, the words of my family and friends. Don't get me wrong, I can follow a recipe. But I'm not really sure what makes them so delectible. I almost feel as though I am cheating my family, mostly my husband, out of the tastefulness of life when I make cookies from premade dough or pour them out of a box. They even have their own name: Shari Cookies. These "Shari Cookies" have become the only request of my family as Christmas presents and are a requirement at family parties. It all started Christmas 2005 when I tried to get a cookie exchange going. I made hundreds of cookies in my college apartment all by hand (I didn't yet have a mixer), in an oven that barely fit one pan. My roommate awoke to masses of baked goods covering each and every surface of our living space, save her bedroom and our tiny bathroom. I boxed them all up, well most of them, wrapped them in holiday flare, and placed them under the trees of my unsuspecting family members. With visions of sugar plums fleeing their dreams, they awoke to the sugar spender that has now become the traditional holiday staple. My goal is to get some practice this year. Not that I'm rusty. I absolutely adore baking. However, it seems as though I always go into the holiday cold, without the proper shoes, stretch and warmup. Not this year. This year I plan to outdo all the rest, which will be hard to do, for sure. And so, "The Cookie Project" was born. Each week I plan to make one type of cookie. It must be from scratch and have all the love and tenderness of warm homemade cookies and the subsidial milk, sans the slobber of my husband's spit on the spoon. So, one homemade cookie a week. This can't be good for our waistlines, but he's not complaining...

Tuesday, September 13, 2011

Week One: Devil's Food Cookies

Devil's Food Cookies
Yields about 2 dozen
Ingredients:
1 pkg devil's food cake mix
2 eggs
2 tablespoons butter, softened
3 tablespoons water
1/2 cup miniature semisweet chocolate chips (add more to your liking)

In a large bowl, combine the dry cake mix, eggs, butter and water (batter is super thick). Fold in chocolate chips.
Drop by tablespoonfuls 2 in apart onto baking sheets coated with cooking spray. Bake at 350 for 10-13 minutes or until set and edges are lightly browned. Cool for 2 minutes before removing to wire racks.
Recipe from: tast of home Cookies, Reader's Digest, copyright 2009


These are all that are left tonight. Since I just decided to start blogging my progress, I am surprised there aren't just meager crumbs left. These cookies are super easy. But they do taste as though they weren't made from normal cookie dough. I think the more chips you can put in these cookies, the better.  
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