In a glass bowl melt completely, 2 cups of butter
In a separate bowl (on a stand mixer preferably) mix:
2 C sugar
2 C brown sugar
2 tsp. vanilla
4 eggs
Add melted butter
To this mixture add:
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
6 1/2 C flour, more if needed so thaot dough is not runny, and up to 7 1/2 C for high altitudes
1 C semi-sweet chocolate chips
1 1/4 C white chocolate chips (use good ones!)
Using a #30 or 1 oz. scoop, place 12 cookie balls on an ungreased baking sheet. In a regular oven, bake one sheet at at time for 11 minutes at 350 degrees F.
In a convection oven, bake 3 sheets at a time for 10 minutes at 325 degrees F.
Cool for 2-3 minutes before removing to cooling racks, or waxed paper on a counter (my favorite method) to continue cooling. Yield is about 6 dozen.
This recipe is easily halved. However, being the freezer user that I am, make the large recipe, bake what you need and freeze the remaining dough as pre-made cookie balls.
To do so: Continue scooping the dough into balls with the #30 scoop and place on a waxed paper lined cookie sheet. Freeze. When firm, place in Ziploc or other self-sealing bags. I usually place a dozen in each bag. This makes for a dessert-sized portions. Write simple directions on the bag: Bake at 350 degrees F for 11 min. Return to freezer.
This has also made a nice thank you gift, especially frozen!
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