bigass cookies

I stumbled across a new (to me) recipe for chocolate chip cookies last night, and since there was talk of making cookies anyway, I decided to go for it. According to Cooking on the Side, this recipe originally came from a Land O Lakes butter box, so the butter content below should not surprise anyone.

I made this as it is here, and it was pretty good. The dough got really crumbly by the end; I had to squish it pretty hard to get it in to proper blobs for cooking, but the cookies came out well. Very bready, which is a good thing once you get used to it. I am probably going to cut it down to 4 cups of flour next time and see how it works, but for posterity, here is the original:

4 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups salted butter
1 1/4 cups sugar
1 1/4 cups firmly packed brown sugar
2 eggs
1 tablespoon vanilla
1 (12-ounce) package (2 cups) semi-sweet chocolate chunks or chocolate chips

Heat oven to 375°F.

Combine flour, baking powder and baking soda in a medium bowl. Set aside.

Combine butter, sugar and brown sugar in a large bowl. Beat at medium speed, scraping the bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chunks.

Drop dough by 1/4 cupfuls, 2 inches apart, onto ungreased cookie sheets (tip: line the sheets with parchment, if you have some). Bake for 10 to 14 minutes or until light golden brown. (Do not overbake.) Let stand 1 to 2 minutes. Remove from cookie sheets.