To celebrate the Festival of Genius during these complimentary days, I present an original recipe for perfect whole wheat chocolate chip cookies. We’ve used freshly milled winter wheat. Enjoy!

3 cups whole wheat flour

1 ½ teaspoons baking powder

1 teaspoon kosher salt

2 sticks unsalted butter, room temperature

1 cup brown sugar

1 cup granulated sugar

2 eggs

2 teaspoons vanilla

1 ½ cup milk chocolate chips

1 ½ cup dark chocolate chips

Line two baking sheets with parchment. Mix the butter and the sugars in a stand mixer for about 5 minutes on medium. Add the eggs one at a time, until well-mixed. Add the vanilla, salt and baking powder. Mix until just combined. Add the whole wheat flour and mix until just combined. Add both kinds of chocolate chips and mix for 10-15 seconds.

Most important part: put the bowl with the dough in the refrigerator for at least an hour (best result: overnight). When ready to bake, preheat the oven to 350. Take the bowl of dough out of the fridge and let come to room temperature (I place it on top of the stove to warm up a bit as the oven preheats). Using an ice cream scoop, scoop balls of dough. Roll each ball and then squish it flat on the parchment lined baking sheets. You’ll end up with about six cookies per sheet. Bake to desired doneness. (I like them only slightly golden brown, still chewy in the middle.)