There is a lot of virtue in following a recipe. I find a lot of times that people just decide "to add" or take away. My suggestion is, make it like it says the first time and then change things up next time you make the recipe. That being said, I recently tried a recipe out of a Williams-Sonoma Cookbook: The Essentials of Baking.
When you get to the chocolate chip part...you can have a little fun. I've changed up the chip part of this recipe several times and every time they taste good.
Triple Chocolate Chip Cookies
1 1/4 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup unsalted butter, at room temp. (or I put it in the microwave and soften it slightly)
1/2 cup firmly packed dark brown sugar
6 tbs. granulated sugar
1 large egg
1 tsp. vanilla extract
1 cup semisweet(plain) chocolate chips
3/4 cup white chocolate chips
3/4 cup milk chocolate chips
Kelly note: for double chocolate chip: 1 cup semisweet choc. chips and 1 cup milk choc. chip cookies. For single chocolate chip cookies: 2 cups semisweet choc. chips.
My favorite of three: believe it or not...the single chip. Guess I just like a plain choc. chip cookie
Place rack in the middle of oven, pre-heat oven to 350 degrees. Drop dough on cookie sheet placing cookies 2 inches apart. Bake cookies until the bottoms and edges are lightly browned and tops firm to touch about 10-12 minutes. Let cookies cool on baking sheet for about 3-5 minutes, then move them to a cookie cooling rack. Makes about 30 cookies.
Don't let them go too long in the oven...they'll come out "brick-like".
Enjoy!
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