Preheat the oven to 375F. If baking two cookie sheets at once, arrange the oven racks as close to the middle oven as possible. This recipe yields 3 dozen so you'll need to line 3 baking sheets with parchment paper.

In a large bowl or the bowl of a stand mixer, cream the butter, white sugar, and brown sugar together until smooth. Add the eggs and vanilla extract and mix until light and fluffy.

To the creamed sugar mixture, add the whole wheat flour, baking soda, and salt. and mix to combine. Stir in the chocolate chips into the cookie dough.

Use a large spoon to scoop out about 2 tablespoons of cookie dough, and using your hands, compact the dough into 1 ½-inch balls. This recipe will make approximately 3-dozen (36 cookies).

Place the cookies onto the lined baking sheets, about 2 inches apart, and with your hands, press down slightly to flatten. I usually bake 1 dozen at a time.

Bake in the preheated oven for 8 to 10 minutes. This will vary on how thick the cookies are; they only spread slightly. Remove from the oven and allow the cookies to cool down slightly before removing from the baking sheet.

Store leftover cookies in an airtight container on the counter for up to 3 days. Tip: add ½ slice of sandwich bread in the container to keep the cookies moist. You can also freeze unbaked balls of cookie dough in an zip bag for up to 3 months.