1/2 cup white sugar
1/2 cup packed light brown sugar
1/2 cup butter, melted and cooled
1 egg
1/2 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cup flour (can sub up to half white whole wheat)
1/2 cup chocolate chips
DIRECTIONS
1. Preheat oven to 350 degrees.
2. In a medium bowl, cream together the sugars and butter. Add the egg and vanilla and mix. Add the dry ingredients and mix well. Fold in the chocolate chips.
3. Line a large (11X17-inch) baking pan with foil and press the cookie into a circle. I press my cookie into a 9-inch circle, about 1/4 to 3/8-inch thick. (FYI: When it bakes, it spreads to about 11 inches, which fits perfectly onto a 12-inch round cardboard circle you can find at most craft stores).
4. If desired, top the cookie with M&M’s or any other garnishes. Bake for 13-16 minutes until the cookie is lightly golden brown. Let the cookie cool completely on the baking pan – this helps the cookie stabilize and set so it can be easily lifted off the pan. Once cool, gently use the foil to lift the cookie off the pan.
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