Chocolate Chip Cookies

This week I decided to make a classic.  The chocolate chip cookie.  I used to make these all the time.  Probably at least once or twice a month.  I stopped making them so often when we found out about Jacen's egg allergy.  I didn't want to make stuff that he couldn't enjoy also.  Then I found the egg replacer, and I was able to make them again!  They are pretty close to regular with the egg replacer, but they are just not quite the same.  If you aren't dealing with an egg allergy, I would totally just do it normal with the egg.  But, if you are trying to go eggless, the egg replacer works pretty well.  This is a recipe that I got from the Betty Crocker Cookbook.

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or stick margarine, softened
1 tsp vanilla
1 large egg (or 1 1/2 tsp egg replacer whisked with 2 Tbsp water)
2 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 bag semisweet chocolate chips (2 cups)

1. Heat oven to 375 degrees F
2. Beat sugars and butter with electric mixer until well creamed.  Add vanilla and egg and mix until blended.  
3. Stir in baking soda, flour and salt (dough will be stiff).  Add chocolate chips - I don't usually add the whole 2 cups.  Eyeball it to the desired amount of chips.
4. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
5. Bake 8 to 10 minutes or until light brown (centers will be soft).  Cool 1 to 2 minutes; remove from cookie sheet to wire cooling rack.
6. Eat with a big glass of cold milk!