The Best Chocolate Chip Cookies Ever!

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

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 3 minutes. I found that this step is very important. The better the sugars are blended, the eggs will blend easier.

Add the vanilla. Then add the eggs one at a time, ensuring that they are well mixed after each addition.

Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.

Stir in the chocolate chips or pieces.

Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

Once the dough has been refrigerated, preheat the oven to 350ºF and line a baking sheet with parchment paper or a nonstick baking mat.

I like these cookies large so I use a large cookie scoop which results in golfball size rounds. Sprinkle lightly with sea salt and bake until golden brown but still soft, about 18 to 20 minutes. Let cool or enjoy warm; either way they are delicious!

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