Allow 215 grams of butter to soften until it mixes smoothly but still holds its shape rather than looking melted or oily. Using a fine setting on your grain mill, mill enough wheat to measure 233 grams of soft white wheat flour and 100 grams of hard white wheat flour. Keep this blend as written: the soft white makes the cookies tender, while the hard white helps them hold together.

In a separate bowl, stir together the freshly milled flours, 6 grams salt, 4 grams baking powder, and 2 grams baking soda. Set aside.

Add the dry ingredients and mix just until incorporated, scraping the bowl as needed. Add 350 grams chocolate chips and mix briefly to distribute them. Avoid overmixing after adding flour, which can make the cookies tougher. Add chopped walnuts if desired, or bake part of the dough without nuts before stirring walnuts into the remainder.

Cover and refrigerate the dough for at least 15 minutes. Meanwhile, preheat the oven to 350°F and line baking sheets with parchment paper. If the dough still feels very soft, chill longer until cold and firmer.

Use a 2-tablespoon cookie scoop to portion the chilled dough onto the prepared baking sheets, leaving room between the cookies. Equal portions bake more evenly; larger or smaller cookies will need a baking-time adjustment. For an optional decorative finish, gently press a few additional chocolate chips onto each dough portion before baking.

Bake for approximately 18 minutes. For the variation made with 100 grams of each sugar, bake for approximately 14 minutes instead. Keep the remaining dough refrigerated while each batch bakes, and use cooled baking sheets for subsequent batches to limit spreading.

Allow the cookies to firm up briefly on the baking sheet before carefully transferring them to a cooling rack. The higher-sugar variation needs about 2 minutes on the sheet. Avoid extending the baking time just to make the cookies easier to lift, as this can overbake them.