These cookies might be called a close relative of Toll House Cookies. Although I like my own recipe better, the differences between the two recipes are very slight. I have made them so many times I no longer have to refer to the directions. To get the best results, I believe it is critical to use butter, and not shortening or margerine.

Preheat oven to 350 degrees. Have at room temperature 1 cup butter. Add 3/4 cups sugar and 3/4 cups brown sugar. Cream these together, either with a mixer or with a wooden spoon. Once they are blended into a paste, add two eggs and a teaspoon of vanilla. Mix well. Now put 2 cups of flour, 1/2 teaspoon of salt, and 1/4 teaspoon of baking soda in a sifter. Sift over butter mixture. Mix in well. Now all that is left to do is add 1/2 a 12 oz. bag of bittersweet chocolate chips. Mix these in and you have your batter.

Grease two cookie trays, perhaps using the paper wrappers from the butter. Put heaping tablespoons, or so, of batter on the cookie trays, evenly spaced. Cook in the oven for about 10 minutes. Remove and cool on newspaper or a cooling rack, but do not leave them on the tray to cool as they will stick.

These do not last long if you have children. My father used to make them, back in those lovely childhood days of not worrying about eating too many sweets, and he always made a double batch. What a great dad. I miss those days so much, but when I eat even one chocolate chip cookie, or better yet, the batter, I am instantly transported to being 10 years old. It’s a good feelling.