Recognize that placemat and napkin? Yes, this photo and the roasted tomato soup were taken on the same day — I admit! And here’s another secret: there’s nothing in that mug! It’s all for photography’s sake. Now that you have the inside info, here’s the open-secret: you can never have too many chocolate chip cookie recipes. You just can’t. I used to believe, ‘I have one recipe, I’m set.’ Don’t get me wrong, that can be true and I have one recipe I like to use pumpkin bread or any other food, but why by opposed to trying new and different ones?

Ingredients
Source: Smitten Kitchen
1/2 cup sugar
1/2 cup firmly packed light brown sugar
8 T. unsalted butter, cold, cut into 1/2-inch pieces
1 large egg
1 tsp. vanilla extract
1/2 tsp. baking soda
1 1/4 cups flour
1/4 tsp. salt
1 1/2 cups semisweet chocolate chips
1 cup macadamia nuts toasted and chopped

Directions
Preheat to 300 and line baking sheets with parchment paper.
1. Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.
2. Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.
3. Scoop the cookie dough onto baking sheets.
4. Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool.

Voila!