Chocolate Chip Cookies by the Snowvillage Inn in NH

My grandmother got this recipe somehow from this Bed and Breakfast in NH. It has lots of butter and makes lots of cookies.

1 pound butter, softened
1 cup sugar
1 pound dark brown sugar
3 eggs
2 tablespoons vanilla
6 cups flour
1 tablespoon baking powder
1 tablespoon salt
4 cups real chocolate chips (largest pkg. 24 oz.)

Place the butter in a large bowl and stir until fluffy. Using an electric hand mixer, beat in the sugars, eggs, and vanilla.

Mix the baking powder and salt into the flour. Gradually stir the flour into the cookie batter. Finally, add the chocolate chips (and nuts if you want to). Batter will be quite stiff; you may have to finish the mixing with your hands on a pastry board, as if you were kneading bread. (I use my Kitchen Aid Mixer and it works fine).

Preheat oven to 350 degrees. Drop a heaped tablespoon (we use the smallest ice cream scoop) of dough onto an ungreased cookie sheet and bake for about 12 minutes. Cookies will still be soft but become firm while cooling. If 12 minutes does not bake them right, turn up the oven to 375 degrees. Let cookies cool completely before removing from baking sheet.

NOTE: These cookies freeze beautifully, so you can make a big batch and always have them on hand. Or you can divide this recipe in half (using 1 egg). In that case, you could use a stationary mixer with a dough hook for the final mixing – a lot easier!

Makes about 100 cookies.