Preheat Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Melt Butter: Melt the butter in the microwave for about 30 seconds, just until fully melted. This will help the cookies stay soft and chewy.

Combine Butter and Sugars: In a large mixing bowl, beat together the melted butter, white sugar, and brown sugar until creamy and smooth. This should take about 2 minutes.

Add Vanilla and Eggs: Add in the vanilla extract and eggs, beating until well combined.

Mix Dry Ingredients: In a separate bowl, combine the freshly milled flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until a soft dough forms. Overmixing can lead to tougher cookies.

Let the Dough Rest: Allow the dough to rest for 15 minutes. This lets the freshly milled flour fully absorb the liquid, resulting in a better-textured cookie.

Fold in Chocolate Chips: Gently fold in the chocolate chips until evenly distributed.

Scoop the Dough: Use a cookie scoop to portion out dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Aim for 12 cookies per tray.

Bake: Bake for 9-11 minutes, or until the cookies are puffed and just barely turning golden around the edges. Do not overbake! They’ll continue to cook on the baking sheet, ensuring a soft center.

Cool and Enjoy: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.