These little gems have brought me enormous amounts of comfort and delight over the years. As a young girl, my mom would give us free reign of the kitchen to bake and create and cookies were my all time favorite. This recipe continues to be my “tried and true”. It never lets me down. Heaping spoonfuls of dough or warm, lightly crusted cookie morsels always seem to infuse my body and soul with a sense that all is well in the world. As with any good friendship - you come to learn a few insights over time that strengthen your bond. A few tips - a pizza stone helps to crisp the outside and keep the insides soft and sweet. Leave the cookie sheets for other endeavors. Butter is better - but I also use vegan butter with great results - the dough however suffers. If it’s a spoonful (or bowlful) of dough you’re after -use butter. And I never sift - I do however cream the butter and sugars. This recipe is so forgiving and so generous - a loyal friend to see you through the good days and bad.

2 1/4 cups all-purpose flour

1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) chocolate chips

PREHEAT oven to 365° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

(adapted from verybestbaking.com)