Today I made one of the chocolate chip cookie recipes from the Smitten Kitchen.  It only took a couple minutes to do and they are exactly as she bills them: crispy and chewy. I’ve always just used the Betty Crocker recipe but now I’m a convert. The edges are perfectly crunchy and the ratio of chocolate to cookie is just right. Here they are coming out:

I lined the pans with parchment paper, but they were so buttery that some cookies did come out with a tiny bit of white residue from the parchment. Next time I’ll just grease the cookie sheets. Ta-da! Cookies!