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1
Combine unsalted butter, light brown sugar, granulated sugar and salt in a mixing bowl of an electric mixer.
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2
Process on high speed until the mixture is the consistency of peanut butter.
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3
Add eggs and vanilla and mix well but do not over mix.
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4
In a separate large bowl combine the flour, baking soda and baking powder.
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5
Pour this dry mix into the wet mix and mix just until combined.
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6
Stir in chocolate chips.
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7
Use an ice cream scoop to scoop out 1/4 cup portions 3 inches apart on a parchment paper lined cookie sheet.
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8
Place a 2 1/2 inch ring mold (or biscuit cutter) over each portion of dough and press down on the dough with your fingers so that it is molded into a circle around the inside edge of the cutter.
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9
Place the dough into your freezer for 30 to 40 minutes.
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10
Preheat a convection oven to 275 degrees or a conventional oven to 300 degrees.
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11
When you are ready to make the cookies, place each frozen cookie puck onto a parchment lined baking sheet.
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12
The cookies spread quite a bit so leave at least 3 inches between cookies.
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13
My cookies spread from the 2 1/2 inch frozen dough to a 4 inch baked cookie.
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14
Bake on the top rack for a conventional oven or the middle rack for a convection oven for 20- 22 minutes or just until a couple of the cookies show slight browning around the edges.
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15
Rotate cookies half way through cooking time.
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16
Immediately slide the parchment paper with the cookies on it off of the baking sheet to prevent further cooking.
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17
Allow cookies to cool for 5 to 10 minutes before handling.
