Preheat the oven to 350 F. In a large mixing bowl combine butter and sugars. Beat on low with an electric hand mixer or in a bowl of a stand mixer until smooth and creamy.
Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch. Mix until ingredients are almost combined, a few lumps here and there are fine.
Freeze for 30 minutes to 1 hour in the fridge. It is important to chill the batter between the batches too (simply for the sake of all uniform cookies).
If it is too frozen at this point, wait at room temp until it’s softened slightly. Scoop 2 tablespoonfuls of batter, rolling it into about 2 inch balls. (Should be around 13-14 cookies)