The Consummate Chocolate Chip Cookie, Revisited

With a hand or stand mixer, cream the butter and sugars together until light and fluffy, about 3 to 4 minutes.

Add eggs, one at a time, and mix to combine.

Add vanilla, mix, then scrape down bowl.

Sprinkle baking soda, baking powder, and salt over dough and mix until fully combined.

Add flour all at once and mix in short bursts until it almost completely disappears, but no longer.

Add chocolate pieces and incorporate them without breaking them.

Cover bowl with plastic wrap and chill in fridge for a minimum of 24 hours and up to 72 hours.

Heat oven to 350 degrees and line baking sheets with parchment or nonstick mats.

Form dough into 3 1/2-ounce balls and arrange far apart on sheets, sprinkling tops with sea salt.

Bake cookies for 12 to 17 minutes, until golden all over.

Cool cookies on trays for 10 minutes, then transfer to racks.