Mill the wheat berries into a medium bowl, add the baking powder, baking soda and sea salt. Give it a quick whisk, set aside.

To the bowl of a stand mixer, add the butter, brown sugar and granulated sugar, cream together on medium speed for 3-4 minutes, until lighter and fluffy. Add the vanilla and egg, mix on medium for another minute until well combined.

Add the dry ingredients and mix on the lowest speed just until it’s about combined, then toss in the chocolate chips and mix just until the chocolate chips are evenly distributed, don’t over mix.

Using a small cookie scoop, make cookie balls and transfer them to a tray or plate. Cover and refrigerate 1 hour before baking. You can bake the cookies immediately but they will be flatter than if you refrigerate the dough first. When you are ready to bake, preheat the oven to 350 degrees and bake for 9-11 minutes, until the edges are set. Remove from oven, let cool on pan for 5-10 minutes, then transfer to a wire rack to finish cooling. Try not to eat a dozen perfectly warm and gooey chocolate chip cookies. The cookies can be stored at room temperature in an air tight container for 5-7 days.