My Better-Than-Martha's Cookie Recipe

• 2 1/4 cup all-purpose flour
• 1 1/4 salt (use less if you're using salted butter)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 1/2 sticks (YUP) unsalted butter, at room temp
• 1 1/4 cups packed brown sugar 
• 3/4 cup granulated sugar
• 2 large eggs, at room temp
• 1 tablespoon good vanilla extract 
• 1 large bag of good semi-sweet or dark chocolate chips 
• Maldon's flaky sea salt (non-negotiable, go buy this stuff!) 

Directions:

1. Pre-heat oven to 350 degrees, and grease fancy baking sheet with butter
2. Sift together flour, salt, baking powder, and baking soda in a small mixing bowl (I usually just lightly wisk them together) 
3. Beat butter and sugars in stand mixer on medium-high speed for about 3 minutes until pale and fluffy. Beat in eggs one at a time. Add vanilla. Slowly add flour in a little bit at a time on low, mix until incorporated. Add chocolate chips and mix on low. 
4. Put dough in the freezer for about 15 minutes. This is a trick that I have tested and it results in a less spready cookie, firmer chocolate chips, and it's easier to scoop. 
5. Use cookie scoop to make neat little balls with enough room to breathe on the sheet.
6. Bake for about 13-15 minutes, periodically banging the sheet on the oven rack to disperse the air from the cookies. This is what creates the crispy ridges on the edges and prevents giant puffy cookies. 
7. *IMPORTANT STEP* while cookies are hot out the oven- sprinkle Maldon's sea salt on top. 
8. Eat.