Can that really be true? Can a cookie have too many chocolate chips? I don’t think so. These cookies are a good indication that I might be right.

1 1/4 cup flour
1 tsp baking soda
1/2 tsp salt
1 stick unsalted butter, room temp
1/2 cup packed brown sugar
6 T white sugar
1 egg
1 tsp vanilla
4 C (2 bags) chocolate chips. I used swirled white and milk chocolate and 1 bag dark. Perfect blend!

Cream butter and sugar, add in egg. Then vanilla. Fold in dry ingredients. Mix in chocolate chips.
Bake on sprayed pans at 350 for 10 minutes (give or take depending on how big you make them). I liked them bigger because they stayed together better.
This recipe came from The Essential Chocolate Chip Cookbook

Enjoy!