The only chocolate chip cookie recipe you will ever need

I'm skipping the usual preamble as these will speak for themselves. I've made them twice in 3 weeks they are so good.

Note: The dough needs at least 24 hours in the fridge - it's a must, though it does mean you can whip up the dough in a few minutes of spare time, to bake later in the week when you can.

Chocolate Chip Cookies

This is adapted from The New York Times recipe by Jack Torres.

Makes about 36 4-inch cookies

17oz plain flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

10oz unsalted butter (at room temp)

10 oz soft brown sugar (light)

8 oz caster sugar

2 large eggs (at room temp)

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate chips - at least 60% cocoa

Sea salt (optional - for sprinkling)

Sift flour, baking soda, baking powder into a bowl and the salt and set aside.

Cream butter and sugars together until very light, about 5 minutes. 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 - only 5 to 10 seconds. Add the chocolate drops in and stir briefly to incorporate through the dough.

Wrap the dough in cling film or pop into a Tupperware container and refrigerate for 24 to 36 hours. The dough can be frozen if you don't want to use it all at once.

When ready to bake, preheat oven to 180C. Line a baking sheet with baking paper . Using a table spoon, scoop 6 mounds of dough (the size of small golf balls) onto baking sheet. Sprinkle lightly with sea salt (optional) and bake until golden brown but still soft, 12 to 15 minutes. Leave to cool briefly on the sheet before transferring to a wire rack to cool fully.

Variations: swap into 3oz of good quality cocoa powder for 3oz of the flour, and subsitute half the chococlate chips with Reeses peanut butter chips. Fantasic.