The Perfect Chocolate Chip Cookies!

'Tis the season go be jolly, which means a smorgasbord of desserts and other holiday goodies. And there is no perfect treat like a soft, chewy, delicious chocolate chip cookie! This recipe is an adaptation of an adaptation of a Jacques Torres recipe that was published in the New York Times, and is undoubtedly the perfect chocolate chip cookie - the sea salt is really the difference maker!

Ingredients:
-3 2/3 cups of flour (minus two tablespoons)
-1 1/4 teaspoons baking soda
-1 1/2 teaspoons baking powder
-1 1/2 teaspoons coarse salt
-2 1/2 sticks (1 1/4 cups) unsalted butter
-1 1/4 cups (10 ounces) light brown sugar
-1 cup plus 2 tablespoons (8 ounces) granulated sugar
-2 large eggs
-2 teaspoons natural vanilla extract
-1 1/4 pounds semisweet/bittersweet chocolate chips
-Sea Salt

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

2. Using a mixer with the paddle attachment, cream butter and sugars together until very light. 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. Drop chocolate chips in and mix into dough thoroughly. Press plastic wrap against dough and refrigerate for 24 to 36 hours. THIS IS CRUCIAL - YOU MUST CHILL THE DOUGH (NO MATTER HOW TEMPTING IT IS TO SEE IT IN YOUR FRIDGE FOR AT LEAST 36 HOURS FOR ALL THE FLAVORS TO KICK IN! Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop mounds of dough, the size of generous golf balls, onto baking sheet, sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes to cook. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches .

5. Eat warm! You can always warm it up in the microwave before serving, if made in advance!