1/2 cup (1 stick) unsalted butter (softened, at room temp.)
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 egg + 1 egg white
1 tsp pure vanilla extract
1 1/4 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 cup semi-sweet chocolate chips

Preheat oven to 350°F.

In a medium-large mixing bowl cream together butter and both sugars.

In separate small bowl whisk or use egg beater to whip egg and egg white; pour into butter and sugar mixture. Using a wooden spoon, add vanilla to above and combine thoroughly - do not over beat. Put dry ingredients together in a smaller bowl; Use whisk, pastry blender, or fork to aerate manually and remove lumps. Add dry ingredients to larger bowl, again mixing with wooden spoon to combine thoroughly. Mix in chocolate chips with wooden spoon.

Note: If you have time, cover bowl with Saran or plastic wrap and place dough in refrigerator for any amount of time up to 24 hours; these cookies can be baked immediately, though.

Use parchment paper on cookie sheets to keep cookies from sticking and for easy removal to wire rack. Using hands or a spoon form imperfect balls of dough - about 1 1/2 tablespoons per cookie. Place dough balls on cookie sheet 1 1/2 inches apart.

Bake at 350°F for 9 minutes. Cookies should look puffed up and just dry, not brown. If they begin to brown, take them out immediately, lifting parchment paper to move all cookies at once to wire rack. Depending on size of cookie sheet, you should have enough dough for another batch or partial batch. Use a new sheet of parchment paper and repeat process above.

Submitted by: Jennifer