1 1/2 c. all purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 c. butter, softened
3/4 c. packed light or dark brown sugar
3 tbsp. granulated sugar
1 lg. egg
1 1/2 tsp. vanilla extract
1 to 1 1/4 c. semisweet chocolate chips

In a small bowl, mix flour, baking soda and salt; set aside. In a large mixer bowl at medium speed, beat butter, brown sugar and sugar until creamy. Beat in egg and vanilla. At low speed, gradually beat in flour mixture until well blended. Stir in 1 cup chocolate chips. Place dough in refrigerator for 1 1/2 hours or in freezer for 45 minutes.

Grease a 12 inch round foil baking pan. Place dough in center of pan and press evenly to within 1 1/2 inches of edge. If desired, sprinkle 1/4 cup chocolate chips on top, pressing down lightly. For easier handling, place foil pan on a baking sheet.

Bake in center of a preheated 325 degree oven for 30 to 35 minutes or until edges are firm and center feels slightly firm. For a softer cookie, bake the minimum time. Place foil baking pan on a wire rack and cool cookie completely.

When cool, remove cookie from pan and wrap tightly in plastic wrap. Overwrap with foil to retain freshness. Store in a cool place.

For a chewier cookie, use 1/4 cup light or dark corn syrup in place of the granulated sugar. Makes 1 (12 inch) cookie.