A few weekends ago while exploring the Western suburbs of Cleveland I found a vintage 1963 McCall's cookbook in perfect condition at a thrift store. Within this cookbook is my new favorite chocolate chip cookie recipe. What makes it better than other recipes? I'm guessing that it is the lack of vegetable shortening and use of only butter. So, for those who might be craving a batch cookies circa 1963, here is the recipe.

1 cup plus 2T flour
1/2 t baking soda
1/2 t. salt
1/2 C. sugar
1/4 C. light brown sugar (firmly packed)
1 egg
1t. vanilla extract
1/2c. butter (softened)
1/2 package chocolate chips (6 oz.)

1.Preheat oven to 375, and sift together flour, baking soda, and salt.

2.Add sugars, egg, vanila, and butter. With wooden spoon(or electric mixer) beat until smooth and well combined.

3.Drop by teaspoonfuls, 2 in. apart, onto ungreased cookie sheets.

4.bake 10-12 minutes, or until golden. Remove to wire rack; cool.