Thin & Chewy Chocolate Chip Cookies

The other day the husband asked if I could make a dessert without peanut butter in it. I guess I was on a peanut butter craze lately. So, I gave in and made these cookies last night while I had the house to myself.

I know, I said I wasn't going to cook, but essentially this was baking.

I found this recipe on the back of a generic bag of chocolate chips a few months ago and I've come to love it. Unlike a regular chocolate chip cookie that requires both brown sugar and white sugar, this only calls for white sugar.

Somehow that makes me feel like I'm taking in less sugar and it is healthy.

Wrong.

But, they are still really good. I usually make them in bar form (who always has time for cookies?), but last night I took the time. Let me just say 4 were eaten at breakfast this morning and it wasn't by me.

Thin & Chewy Chocolate Chip Cookies (makes about 12-15 large, thin cookies)

1 stick butter, softened

3/4 c. sugar

1 egg

1 t. vanilla

1/4 t. baking soda

1/2 t. salt

1 1/4 c. flour

chocolate chips

Mix butter, egg, vanilla, sugar, baking soda and salt together. Fold in flour, then chocolate chips. Bake at 375 degrees for 10-12 minutes, just until golden around the edges, you want these to stay soft in the middle.

I planned on taking some of these to our friend's house later tonight, but I have a feeling they won't make it:(