Best Chocolate Chip Cookies Ever

1. In a large bowl, sift together flours, baking soda, baking powder and salt. Set aside.
2. Using a stand mixer fitted with the paddle attachment, cream together the butter and sugars until very light, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla and mix until vanilla is gone. Reduce the speed to low and slowly add the dry ingredients and mix until just combined, about 10-15 seconds. Drop in chocolate pieces and incorporate them without breaking them. You might need to take the bowl off the stand and just fold it in by hand (which is what I did).
3. Take a large piece of plastic wrap and lay it on the counter top. Put the dough on top and wrap the dough up in the plastic wrap.
4. Refrigerate for 24 to 36 hours.
5. When ready to bake, preheat oven to 350ºF. Line baking sheets with parchment paper or silicone baking mats. Set aside.
6. Using your hands, break off the dough (it’ll be kinda hard) into pieces to roll into golf-sized balls. Place them 2 inches apart on the baking sheet. If you’re using sea salt, sprinkle lightly on top.
7. Bake the cookies for 18-20 minutes or until golden brown but still soft. Transfer the sheets to a wire rack to cool for 10 minutes then slip the cookies to another rack to cool a bit more.
8. Repeat with remaining dough or you can reserve the remaining dough by freezing it.

(Recipe from The New York Times, adapted from Jacques Torres.)