Here are a few tips I gathered from an article in the New York Times for making the perfect cookie:
1. Allow the dough to sit for thirty-six hours. The long hydration period allows the slow-moving eggs to work themselves into the dough for the perfect flavor.
2. Don’t be afraid to use salt. Add a healthy dose of sea salt to the dough (at least a teaspoon). One of the bakers also recommended sprinkling salt over the cookies just before baking.
3. Live large. Make large cookies, close to six-inches in diameter.
4. Add a little extra vanilla.