Made Williams Sonoma’s chocolate chip cookies yesterday, from a recipe I got off Mariya’s blog. I loved the fact that it didn’t use that much butter- juts half a cup- and yet still managed to be rich and buttery. The amount of chocolate chips first seemed to be daunting but everything turned out fine in the end. All in all, a very yummy cookie…unwaveringly crisp and somewhat delicate even… a very pleasant crumbling occurred within my mouth whenever I took a bite.I omitted the nuts as well, using coverture white chocolate buttons in its place. Also used Ghirardelli chocolate chips for an intense flavor. And as I always do, I increased the vanilla to an entire tablespoon…I never feel teaspoon measures to be adequate. I love having a pronounced vanilla flavor and scent in almost anything I bake and how can a concentrated chocolate and vanilla combination ever go wrong?