This is for you, Natasha! :)
3/4 c. granulated sugar
3/4 c. packed brown sugar
1 c. butter or stick margarine, softened
Turns out it matters how you soften your butter! Don't microwave it!
If your butter is too soft your cookies will be too flat! :)
1 t. vanilla
1 large egg
(I used 2 medium eggs, because it was all I had...)
2 1/4 c. all-purpose flour
1 t. baking soda
1/2 t. salt
1 bag (12 oz) semisweet chocolate chips
Heat oven to 375.
Beat sugars, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt (dough will be stiff). I needed to add extra flour. This is where the trial and error comes in. Too much flour means cookies that don't flatten out enough. Too little will also cause super flat cookies. Stir in chocolate chips.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 8 to 10 minutes or until light brown (centers will be soft). Actual time will vary depending on your oven, so be vigilant! Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
Want some? :)