These cookies tend to disappear quickly, so you might consider making a big batch.  This recipe is easily doubled for sharing or freezing.  Swap out gluten free flour if needed.  

Yield:  12 2" cookies

Ingredients

½  cup brown sugar

¼ cup  white sugar

½  cup butter

1 egg

1 tsp vanilla extract

1 ¼ cup  flour (spooned and leveled)

½ tsp baking soda

¼  tsp salt

½   cup chocolate chips

Instructions

1. Preheat your oven to 350 degrees 

2.  Measure the flour, baking soda, salt, chocolate chips and combine into one bowl.  

3. Measure sugars and place into a bowl.  

4. If your butter is not soft, microwave it in a bowl for 10 second increments until it is very soft.

5. Beat the butter and sugars together until well combined.

6. Crack the egg into a dish and check for shell bits and remove. Lightly scramble the egg.

7. Pour the egg into the butter and sugar mixture and mix thoroughly.

8. Add flour, baking soda, salt, and chocolate chips.

9. Stir gently until just combined and no flour remains visible.

10. Use a cookie scoop or tablespoon and drop nearly equally-sized portions onto parchment lined cookie sheets.  Space evenly to allow heat circulation and even baking.  If you're out of time at this point, place the cookie dough portions onto plates.  Place into ziplock baggies and freeze. When you are ready, place frozen dough portions onto the cookie sheets and bake 10-14 minutes.

11. Bake for 8-10 minutes or until golden brown.

Notes

1. Before beginning:  Clean your work surfaces, start your hot, soapy dishwater, and assemble all of your ingredients and equipment.

2. Experiment with different types and sizes of chocolate chips

3. Eating raw eggs or flour can result in undesirable food borne illness' side effects