For those of you who don’t know Anna-Coleman Yelverton, we had a story about her in Saturday’s paper. She has recently been diagnosed with cancer in her sinus cavity. Having a 20-month-old and one on the way in a little less than 10 weeks, this hit me hard. All I could think about was what could I do to help.

This Thursday and Friday from 8 a.m. to 5 p.m., there will be a great bake sale inside the Money Now Cash Advance building on Highway 80 near Roberts’ Family Restaurant. This bake sale will help with the cost of Anna-Coleman’s medical bills and the support of her and her mother during this great time of need.

I’m asking that all of our “foodie” readers donate a little time to bake and/or buy for this cause. If you want to donate baked goods, bring them packaged, labeled, and priced to the Money Now Building between 7:30 a.m. and 10 a.m. on Thursday or Friday for set-up. Most importantly, come and buy! This is great for graduation parties and Memorial Day weekend.

I’ll be donating petits fours, red velvet minis, brownie bites and whatever else I can get made by then.

If you’re not sure what to make, these chocolate chip cookies are a great stand by to have on hand.

Super Chocolate Chip Cookies

2 and one-fourth cups all-purpose white flour

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) unsalted butter, slightly softened

three-fourths cup plus 2 tbs packed light brown sugar

one-half cup plus 2 tbs granulated sugar

2 large eggs

2 tsp vanilla extract

2 and a one-half cup semisweet chocolate morsels

2 cups chopped pecans (optional)

Preheat oven to 375 degrees. Line several baking sheets with parchment paper.

In a medium bowl, sift together the flour, baking soda and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the butter, brown sugar and granulated sugar until well blended and fluffy.

Add the eggs and vanilla and beat until evenly incorporated. Stir in the flour mixture, chocolate morsels and nuts, if using, just until evenly incorporated.

Drop the dough onto the baking sheets by heaping tablespoonfuls, spacing about 2 inches apart.

Bake the cookies one sheet at a time – in the upper third of the oven for 8 to 12 minutes – or until slightly golden around the edges.

Slide the parchment paper with the cookies on it onto a wire rack to cool completely. Let the baking sheet cool between batches to keep the cookies from spreading too much.

Store in an airtight container for up to one week. Makes about 45 to 50 cookies.

Enjoy with a tall glass of cold milk or package in zip-lock bags by the half dozens and bring over to Money Now for the bake sale.

You don’t know how good it feels to do something meaningful for someone else until you do it!

If you can’t bake – or don’t have time – I’m sure there will be chocolate chip cookies along with some other great baked goods from the best bakers in town packaged and ready to be purchased at the bake sale!

So, as we Southerners say, “Come on down and see us.”

Until next time, have fun in the kitchen, experiment, and indulge your cravings.

Laura Clements is the pastry chef at Napoleon’s