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Preheat oven to 350 F and line sheet pans with parchment paper.
Mill the flour, running it through the grain mill again, if needed, to make it soft and fluffy.
Add the butter and sugars to the bowl of the stand mixer and cream over medium speed for 2-3 minutes or until light and fluffy.
Add the vanilla extract and eggs and whisk until combined.
Add the baking powder, baking soda, salt, and flour gradually, continuing to stir until the cookie dough comes together.
Stir in the chocolate chips until incorporated. Be careful not to overmix.
Scoop even-sized portions of cookie dough onto each cookie sheet. I used a small cookie scoop.
Bake for 10-12 minutes, removing the cookies from the oven when the edges just begin to turn golden brown.
Allow the cookies to continue cooling on the sheet pans for 2-3 minutes then transfer to a wire rack.
Enjoy warm or cool to room temperature then store in an airtight container for 2-3 days.