My Sinful Giant Chocolate Chip Cookies

Recipe makes 12- 14 Giant Cookies

ingredients:

2 sticks cold unsalted butter, cubed
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon fine sea salt
1 teaspoon baking powder
1/4 teaspoon baking soda
2 1/2 cups semisweet chocolate chips

directions:

Preheat the oven to 375°F. Line large baking sheets with silicone baking mats or parchment paper.

In the bowl of an electric stand mixer, beat together the butter, granulated sugar, and brown sugar on medium-high speed until well combined and fluffy. Since the butter is cold, you must use a higher-powered electric mixer. Add the eggs, one at a time, then add in the vanilla and beat until combined. Add the flour, salt, baking powder, and baking soda, beating on low speed until combined. Fold in the chocolate chips. You can cover and refrigerate the dough at this point for up to 2 days. Let the dough sit at room temperature until soft enough to form into balls.

Weigh out 4-ounce portions of dough (about 1/4 cup) and roll into an even ball. Place the dough balls on the prepared baking sheets, spacing far apart. You may need to bake in batches if you have small or too few baking sheets.

Bake for about 15-20 minutes, or until the cookies are slightly browned at the edges. Bake longer for crispier, chewier cookies, bake less for ooey gooey cookies. Serve warm or at room temperature. Cookies are be