New York Times Chocolate Chip Cookies

Preheat the oven to 350°F conventional. Line baking sheets with parchment paper.

Sift together both flours, baking soda, baking powder, and kosher salt. Set aside.

In a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 3 to 5 minutes.

Add the eggs one at a time, beating well and scraping down the bowl after each addition. Add the vanilla and mix to combine.

Add the dry ingredients in three additions, mixing on low speed until just combined after each. Stop the moment the flour disappears.

Fold in the chocolate chips until evenly distributed.

Scoop dough into portions and place on the prepared baking sheets. Sprinkle each with flaky sea salt.

Bake 9 to 12 minutes, starting to check at

Edges should be set and golden; centers should look slightly underdone. They will set as they cool.