Recipe by: The Washington Post 10/30/96 Line two baking sheets with parchment paper. Preheat oven to 350 degrees. Cream the butter with both sugars until well blended. Stir in the vanilla and egg. Fold in the flour, baking soda and salt, then, lastly, fold in the chocolate chips. Form into rounds the size of golf balls, place 3 inches apart on the baking sheets and press down slightly. Bake until just light brown around the edges, about 14 to 16 minutes. Do not overbake these cookies -they may seem a little underdone but will crisp as they cool. Cool on racks. (Makes about 2 1/2 dozen). * NOTE: For a lighter, even more commercial-style texture, substitute 1/4 cup golden Crisco for 1/4 cup of the butter. Recipe from Marcy Goldman, a professional baker and food writer based in Montreal. ----