I needed a quick treat to whip up last night for my hubby and our friend Stu while they were installing our new security door, so chocolate chip cookies were the obvious choice. I usually just go with whatever recipe is on the bag, but this modification of a recipe from Smitten Kitchen may be my new standby:

1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
8 tablespoons (1 stick) salted butter, softened
1 large egg
1 1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups (175 grams) all-purpose flour
1 bag mini semisweet chocolate chips
1 cup walnuts or pecans, toasted and chopped (optional — I made mine last night without these, but I definitely think they would be a good addition!)

Preheat the oven to 300.

Beat the sugars and butter together until smooth. Mix in the egg, vanilla and baking soda. Once this is smooth, stir in the flour, then the chocolate chips.

Place rounded tablespoonfuls of dough about 2″ apart on an ungreased cookie sheet (this is debatable, because I just happen to have the most awesome cookie sheet ever — stuff very rarely sticks to it).

Bake for 18 minutes or until bottoms start to brown. (I was a little surprised that these took this long in my gas oven, but they really took 18 minutes and were perfect. So be patient!)

We ate these cookies straight out of the oven with milk, and they were delicious!

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