Chocolate Chip Rice Crispy Cookie

I worked in a bakery in high school, with occasional appearances in college.  I never baked anything [I would've burned that place down] but worked the counters selling stuff. Even though I have the worst sweet tooth, I have a hard time going into any bakery because of its cloyingly sweet smell.  Oh, the dilemma - The need for sweet vs the smell of a bakery.  That's probably why I started baking so much more on my own.

There was one cookie that I loved above all the cookies they had that would still cause me to return to the bakery every so often.  The Chocolate Chip Rice Crispy Cookie.  Throughout the years, I'd try to re-create the cookie using recipes that I found or basic chocolate chip cookie recipes - none of it was quite right.  It was always a little too fluffy, too sweet, too bland.  I don't know why it took me so long to figure out what I was doing wrong [brown sugar...less flour, etc] but finally it hit me like a ton of bricks.  The perfect Chocolate Chip Rice Crispy Cookie.  It's not exact but with the Sucanat sugar, it's got this whole new dimension of rich flavor...I think I like it even more!

Chocolate Chip Rice Crispy Cookie
Ingredients:
1/2 cup butter
3/4 cups sucanat sugar [or brown sugar]
1 egg
1 tsp vanilla extract

1 1/4 cup flour
1/2 tsp baking soda
1/4 tsp salt

2 cups puffed rice cereal [or cocoa crispies]
6 ounces semi sweet chocolate chips

Method:
Preheat oven to 325 degrees.

Cream together butter, sugar, egg and vanilla extract until well combined.  Add flour to mixture.  Fold in puffed rice cereal gently so as not to break up the puffs.  Incorporate chocolate chips.

Bake for 10 - 15 minutes.