NEW YORK TIMES CHOCOLATE-CHIP COOKIES

Steps:

• 1. Sift flours, baking soda, baking powder and salt in a bowl; set aside. 2. With electric paddle mixer, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5-10 seconds. Drop chocolate pieces in and incorporate without breaking them. Press plastic wrap against dough and refrigerate 24-36 hours. Dough can be used in batches and refrigerated up to 72 hours. 3. When ready to bake: Preheat oven to 350 F. Line a baking sheet with parchment paper. 4. Scoop six 3.5-oz mounds of dough (the size of big golf balls) onto the baking sheet, making sure to turn horizontally any chocolate pieces that are sticking up. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18-20 minutes. Transfer the sheet to a wire rack and cool for 10 minutes before transferring cookies to rack to cool completely.