INGREDIENTS AND DIRECTIONS:
DRY:
2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1 c. chocolate chips
WET:
1 c. butter (soft, not melted)
1 egg
1/2 c. sugar
3/4 c. brown sugar
1 1/2 tsp. vanilla
Mix dry and wet in separate bowls. Make sure butter is soft but not melted. Pour dry into wet bowl while mixing. Drop 1 1/2 inch drops onto ungreased cookie sheet. Cook until tops aren’t shiny and edges are light brown (8 minutes or so). Immediately take from oven and transfer from sheet to cooling rack. Do not overcook (this is the secret).
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