The BEST Chocolate Chip Cookie
Recipe from New York Times
1. In a medium bowl, sift flours, baking soda, baking powder and salt. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. (Don't rush the 5 minutes). Add eggs, one at a time, mixing well after each addition. Add vanilla.
3. Reduce speed to low, add dry ingredients and mix just until combined (count between 5 and 10 after all dry ingredients have been added and then turn off mixer). Stir in chocolate chips. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be made in batches, and can be refrigerated for up to 72 hours.
4. Once ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper. Cookies can be made into 2 sizes: (a) Scoop 3 1/2 once mounds of dough (the size of generous golf balls) onto baking sheets. Sprinkle lightly with sea salt (if desired) and bake until golden brown but still soft, about 18 to 20 minutes. (b) Using a medium scoop, place rounded tablespoonful of dough onto prepared baking sheets. Sprinkle lightly with sea salt (if desired) and bake until golden brown but still soft, about 11-13 minutes. Allow cookies to cool on baking sheet for about 10 minutes, then transfer to a cooling rack to cool completely.