Instructions: Soften butter. Sift flour, soda, salt and sugars in a large bowl. Add the butter, egg and vanilla and beat with a wooden spoon until smooth. Stir in chocolate chips. Line cookie sheets with parchment paper. Drop batter by 1/2-teaspoonfuls about 3 inches apart. (You can spoon batter into a freezer bag, seal, cut off a corner, and pipe onto cookie sheet also). Bake 4-6 minutes until well browned and bubbling. Allow to cool 2-3 minutes, just until the cookies can be lifted off sheets with a spatula. Transfer to paper towels to absorb any excess butter. Store in an airtight container between layers of wax paper to retain crispness.

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