1 c. all purpose flour
1/2 tsp. baking soda
1/2 c. butter
1/2 c. packed light brown sugar
1/4 c. granulated sugar
1 1/2 tsp. vanilla
1/2 tsp. salt
1 lg. egg
1 1/2 c. semisweet chocolate chips or 8 squares (1 oz. each) semisweet chocolate chipped in large chunks
1 c. chopped walnuts (optional)

Heat oven to 350 degrees. Mix flour and baking soda. Beat butter in a large bowl with electric mixer about 1 minute until fluffy. Add sugars, vanilla and salt and beat until thick and pale, 1 to 2 minutes. Beat in egg just until blended. With spoon stir in flour mixture, then chocolate and nuts. Drop about 2 tablespoons dough per cookie on ungreased cookie sheets, placing 6 on each sheet. Bake 10 to 12 minutes until golden brown around edges and only lightly colored on top. Cool sheets on wire racks 2 to 3 minutes before removing cookies to paper towels with a spatula. Leave on towels 5 minutes before lifting with pancake turner to wire rack to cool completely. Makes 18 cookies.