Chocolate Chip Cookies

1. Whisk flours, baking soda, baking powder, and salt into a bowl. Set aside.

2. Using an electric mixer fitted with the paddle attachment, cream butter and sugars together on high speed until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Mix in the vanilla. Add dry ingredients and mix on low until just combined, 5 to 10 seconds. Drop in chocolate pieces (and nuts, if using), then fold them in with a wooden spoon.

3. Use a large 3-tablespoon scoop to form balls of dough. (They’ll weigh about 2 ounces each.) Place dough balls in a bowl, then cover and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

4. When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper or a nonstick baking mat. Place 6 balls of dough on per baking sheet. Sprinkle each cookie lightly with sea salt and bake until golden brown but still quite soft, about 15 minutes, rotating the baking sheet half-way through baking. Be careful to not over-bake; the cookies should be just barely under-baked.

5. Remove baking sheet from oven and place on a wire rack to cool for 10 minutes, then transfer cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

6. Eat cookies warm, with a tall glass of milk and a big napkin.

Adapted from David Leite.