Whether you are happy or sad, whether it is summer or winter, it is always the perfect time to bake up some chocolate chip cookies. This one is a pretty basic recipe, will yield about 4 batches of dough, each making about 10 to 12 delicious, chocolaty delights. 

Ingredients:

• 3 & 1/2 cups of flour
• 1 & 1/2 of teaspoons of baking soda
• 1 & 1/2 teaspoons of baking powder
• 1 teaspoon of salt
• 1 & 1/4 cups of unsalted butter
• 1 & 1/4 cups of light brown sugar
• 1 cup of granulated sugar
• 2 large eggs
• 2 teaspoons of vanilla extract
• 2 bags of semi sweet chocolate chips, about 20 ounces. My favorite is Ghirardelli chocolate chips. You can also mix it up by using half dark/half milk chocolate or white/dark chocolates.

First, mix flour, baking soda, baking powder and salt together in large bowl, set aside. 

Next, using an electrical mixer, cream butter, then add both sugars and beat with butter until very fluffy,  for about 5 minutes. Add eggs, mixing it well. Stir in vanilla. Add dry ingredients and mix it on low speed just until all combined. Add chocolate chips and mix it with a wooden spoon. Divide dough up into four equal amounts and wrap each up in plastic foil. Refrigerate dough for a couple of hours or over night. Dough can be frozen as well. 

When you are ready to bake it, preheat oven to 350 degrees. Line baking sheet with parchment paper and place 12 equal size round dough drops onto paper. Bake it for 12-15 minutes or until golden brown. Cool cookies on wire rack. Taste a few while still warm!