3 cups (360g) Cascade Milling Organic Whole Wheat Flour

¾ cup (150g) granulated sugar

1 cup (200g) brown sugar

2 eggs (88g), medium

2 sticks unsalted butter, softened

1 ½ tsp (6g) salt

1 ½ tsp (7g) baking powder

1 tsp (4.5g) baking soda

2 tsp (8.5g) vanilla extract

8 oz. bittersweet chocolate chips

1. Preheat the oven to 350F. Line two baking sheets with parchment paper.

2. In a large mixing bowl, whisk the sugars and butter together for about 2 minutes or until fluffy. Add the eggs one at a time with the vanilla extract and whisk until the mixture is smooth.

3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

4. Slowly mix the dry ingredients into the wet mixture until just combined and no dry patches remain. Fold in the chocolate chips.

5. Place the cookie dough in the fridge to chill for at least 30 minutes. The dough can rest for up to 24 hours before baking.

6. Once chilled, the dough can be rolled out into balls 3 tablespoons in size. Place them on the baking sheets with at least two inches between the balls to allow for spreading.

7. Bake for 15 to 20 minutes or until golden brown.

8. Transfer to a wire rack to cool and enjoy.