Mill the wheat berries.

To the bowl of fresh milled flour, add the baking powder and salt. Give it a quick whisk to combine.

In the bowl of a stand mixer, add the cocoa powder, sugar, brown sugar and canola oil. Beat on medium with the paddle attachment until well combined. Next add eggs, one a time, mixing thoroughly between each egg. Mix in the vanilla extract. Add the flour mixture and mix on low until just combined and no dry flour remains.

Cover the bowl and refrigerate overnight or at least 4 hours.

When you’re ready to bake, prepare a light colored cookie sheet with parchment paper and preheat the oven to 350 degrees. Add the sprinkles to a small bowl.

With a cookie scoop, scoop the dough out and roll it into 1 inch balls, then roll it around in the sprinkles. Place the cookie balls on the prepared cookie sheet, 12 to a sheet and bake for 11-13 minutes until the cookies are puffy and edges are set. After cooling on the pan for 10 minutes, transfer to a wire rack to cool completely.