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Chewy, tender chocolate chip cookies made with freshly milled soft white wheat flour for a toasty, nutty depth of flavor balanced by pockets of melty chocolate. A simple, feel-good treat with wholesome whole-grain character.
Preheat oven to 375°F. Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
In a stand mixer bowl or large mixing bowl, cream the butter with the granulated sugar and light brown sugar until smooth and creamy.
Add the eggs and vanilla; beat about 1 minute until lighter and slightly fluffy.
Mix in the dry ingredients until just combined.
Stir in the chocolate chips; do not overmix.
Scoop 2 to 3 tablespoons of dough per cookie, roll into balls, and place on prepared baking sheets with space between each.
Bake 8 to 10 minutes, until edges are just beginning to turn golden brown.
Cool on the baking sheet for 5 minutes, then transfer cookies to a wire rack to cool completely.
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