The infamous NY Times Chocolate Chips Cookies. You'll have to practice your patience with these cookies since the dough needs to chill for at least 24 hours but they're worth the wait!
To a large bowl, whisk (or sift) together the flours, baking soda, baking powder, and salt. Set aside.
In the bowl of your stand mixer, use the paddle attachment to cream together the butter and sugars until light and fluffy, about 5 minutes.
Add the eggs, one at a time, mixing well after each.
Add in the vanilla.
Turn speed to low and add the dry ingredients, mixing until just combined.
Pour in the chopped chocolate and mix on low just until distributed.
Cover and refrigerate the dough for 24-36 hours.
Once ready to bake, preheat the oven to 350 degrees F and line two baking sheets with parchment paper or silicone baking mats.
Use a large cookie scoop to scoop the dough. Roll into balls that are taller than they are wide (see picture), then sprinkle with sea salt.
Bake for 9-12 minutes or until just golden. Let sit on the baking sheet for 5 minutes after removing then transfer to a wire cooling rack to finish cooling.