Chocolate chip cookies with aged dough

Combine all purpose flour and salt; sift in the baking soda and baking powder to remove clumps. Whisk and set aside.

In a stand mixer with the paddle, briefly stir the room-temperature unsalted butter to soften it fully.

Add dark brown sugar and white sugar and mix on medium until fluffy and lighter in color, scraping down the sides, bottom and paddle halfway.

Add vanilla extract and the room-temperature eggs; mix on low, scrape, then mix on medium-low to incorporate.

Add the dry ingredients a little at a time, stopping the mixer between additions; mix as little as possible and stop before fully mixed. Scrape the bottom.

Add the semi-sweet chocolate disks and mix on very low just a few times.

Portion with a number 30 scoop (about two tablespoons, balls about two inches across), covering any exposed chocolate on the bottom. Age in the fridge for 48 hours.

For wider, thinner, crisper cookies bake at 350F for 15 minutes. Six per parchment-lined sheet pan; nudge a piece of chocolate onto the top if wanted.

Variation: bake at 375F for 11 minutes for thicker cookies that brown more.

Cool at least 5 to 10 minutes on the pan before moving; serve the same day while the chocolate is melty.