Preheat your oven to 350°.
Prepare your baking sheet by putting parchment paper on it.
Mill 675 grams of soft white wheat.
In a large mixing bowl, cream together the butter, tallow or Crisco, and sugars for 4 minutes. Scrape down the sides of the bowl as needed.
Add the eggs, beating well after each addition. I like to do this for 1 minute each time.
Add in the vanilla extract and beat for 1 minute.
In a large separate bowl, combine the freshly milled flour, salt, baking soda, and instant vanilla packets. Stir until combined.
Gradually add the dry mixture to the wet ingredients by hand. Don't over mix. This is just until combined.
Stir in the chocolate chips by hand.
Scoop by rounded spoonfuls onto your prepared baking sheet. Leave space between them for expansion while baking.
Bake for 8 minutes.
Take them out of the oven and leave them on the pan for 5 minutes.
Remove from the pan and let them continue to cool, or just eat them right way. Warm is sooo good. Although, they are great later or even the next day.
