Mill your grains into flour. I like to use it immediately while it's warm because it helps jump start the fermentation process.

Measure out your ingredients carefully. Melt the butter.

To melted butter, add the vanilla and coconut sugar. Mix well until fully combined. Stir in sourdough starter or discard.

Then, add eggs. Whisk until thoroughly blended.

In a separate bowl, whisk together the fresh milled flour, salt, baking powder, and baking soda.

Combine wet ingredients with dry ingredients, being sure to coat all of the flour with the wet mixture.

Fold in your chocolate chunks or chips. To "fold in" mean to carefully slide your spoon or spatula under the dough, down the side of the bowl. Then, gently lift the spoon or spatula. Once you've lifted the dough on the spoon above the surface of the dough, flip your spoon so the dough folds over the top of the chocolate chips. Continue this motion until the chips are evenly distributed.

Cover the bowl with a fabric bowl cover, plastic wrap, a wet tea towel, or a grocery bag. Let it sit at room temperature for 1-12 hours. If you want to long ferment, or if you're nervous about leaving eggs out you can leave the bowl in the fridge overnight.

Use a cookie scoop to scoop even amounts of cookie dough onto a baking tray or cookie sheet. Space them about 2-3 inches apart.

Bake at 375 for 10-12 minutes. Alternately, place the tray in the freezer until the balls of dough are hard. Transfer to a ziplock and freeze so you can pop them out anytime to bake.