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Notes
Butter Tips: To avoid flat cookies: Be sure your butter is room temp (not melted or even softened), and try using cold/chilled dough if dough is warm: Just put it in the refrigerator to chill before baking.Flour Tips: Don't over-mix cookie batter especially after the flour is added and add it gradually.Make sure your baking soda is not expired.
Chocolate Chip Tips: If you're in chocoholic mode, go the full 2 1/4 cups of chocolate chips as the recipe calls out. If you want to tone down the chocolate chips, just use a lesser amount to your liking.
1 1/2 cups all-purpose flour see notes below
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter see notes below, room temperature
1/2 cup firmly packed light brown sugar
6 tablespoons granulated sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cups semisweet chocolate chips I used Ghiradelli semi-sweet
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1st Keep
 hawk206
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