Now switch to the dough hook and mix in:
20-22 oz all-purpose flour (maybe even a little more)

Bake at 350*. If you roll to 1/4" thick, bake for about 7 minutes. If you roll to 3/8" thick, bake for about 10-12 minutes.

~Double recipe fits well in the Bosch mixer.

1 lb butter
14 oz brown sugar
7 oz white sugar

4 eggs
4 t vanilla

1 1/2 t salt
1/2 t baking powder

40 oz white flour

In mixer with whips cream:
1 cup slightly softened unsalted butter
7 oz (1 c) light brown sugar
3 1/2 oz (1/2 cup) white sugar
If you have any brown sugar lumps, you should crush them up or pull them out. They make weird dents in your baked cookies.

Mix in:
2 eggs
2 t vanilla

Mix in:
3/4 t salt
1/4 t baking powder

~Before you add the flour, let's have a little chat. Different altitudes need different amounts of flour. Differences in humidity will the change the amount of flour you should add. Is there a storm coming? That changes things. Add only 20 oz (4 c) to begin with. Then add additional flour 1/4 cup at a time until the dough is no longer sticky and pulls away from the side of the mixing bowl. (This happens at about 4 cups of flour for me - except in the winter time when it happens at 4 1/2 cups flour.) That's when you should stop if you are going to chill the dough overnight, or just wait for another day to bake it. If you are going to roll it out right away, add another half of a cup of flour so it will be thick enough to move from the rolling out surface to your baking sheet.

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