Chocolate chip cookies

Take the unsalted butter out of the fridge. Let it soften.

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 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. I usually fold them in with a spatula instead of the mixer.

Scoop dough into 3 1/2-ounce mounds (the size of generous golf balls) and set back into your bowl. Cover the bowl with plastic/beeswax wrap and refrigerate for 24 - 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

Now that you've waited at least 24 hours and are absolutely desperate to eat these damn cookies, preheat the oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats. Transfer your cookie dough to the baking sheets, making sure to leave ~2 inches in between them so they can spread.

Sprinkle each cookie dough ball lightly with sea salt (if the salt doesn't stick, spring the cookies lightly with water and then add the salt flakes) and bake until golden brown but still soft, 18 - 20 minutes.

Transfer sheet to a wire rack for 10 minutes, then slip cookies directly onto the rack to cool a bit more. Eat with abandon. Thank the gods for delivering this manna from heaven.