BIG FAT Chocolate Chip Cookies

{adapted from this recipe from Vanilla Sugar Blog}

2 sticks unsalted butter, COLD 

3/4 cup granulated sugar 

3/4 cup packed brown sugar 

2 large eggs 

1 teaspoon vanilla 

3 cups all purpose flour  

1 teaspoon Kosher salt 

1 teaspoon baking powder 

1/2 teaspoon baking soda  

12 ounces (2 cups) good quality semisweet chocolate chips 

(1 cup chopped nuts, optional) 

If using dough right away, preheat oven to 375 degrees F. (It’s best to chill, though) In a mixing bowl, using an electric mixer, beat butter and both sugars just until creamy. Don’t overbeat. Add the egg and vanilla and beat just until incorporated. Stir together flour, baking soda, baking powder and salt. When thoroughly mixed, add to batter and stir just until blended. Stir in chocolate chips. Using ice cream scoop, place oversized dough balls on parchment lined baking sheets.  Chill dough balls for at least 30 min before baking.  

Bake times: Put the cookies in a 375 degree oven and set timer for 8 minutes. When timer rings, without opening oven or removing cookies, reduce heat to 325 degrees and bake for another 8-10 minutes or until cookies appear set. Otherwise, you can bake at 350 for 18-22 minutes or until done. I used convection oven and my oven adjusted temps accordingly {350 for 8 min., then 300 for 9 min} Makes 12 (mine made 16)