Instructions:

1. Preheat oven to 325ºF and line your baking sheet with parchment paper or a silicone baking mat.
2. Whisk together in a medium-sized bowl:
• 1 ¹/₂ cup whole wheat flour
• 1 cup all-purpose flour
• ¹/₂ cup wheat bran
• ³/₄ tsp baking soda
• ³/₄ tsp salt
3. In a stand mixer with a paddle attachment cream together until smooth:
• 1 cup butter, unsalted
• 1 ¹/₂ cup brown sugar, light
• ³/₄ cup granulated sugar
4. On low speed, beat in until thoroughly mixed:
• 1 egg, large
• 2 egg yolks
• 3 tsp vanilla extract
5. In batches, add flour mixture into butter mixture until thoroughly combined.
6. Stir in by hand:
• 2 cup chocolate chips, bittersweet
7. Scoop out a scant 1/4-cup of dough and use two spoons to place the dough on the prepared baking sheet and form a ball.
8. Space the dough balls with 2-3 inches of space in between and from the edge of the baking sheet.
9. Bake for 15-17 minutes until cookies are lightly browned.
10. Allow cookies to cool in the pan for 5 minutes then remove with a spatula and place on a cooling rack to cool completely, about 30 minutes.
11. When cookies have completely cooled, you can use immediately for ice cream sandwiches or store for up to 10 days in a sealed container at room temperature.
12. If using for ice cream sandwiches, place one heaping scoop of ice cream for each sandwich, using approximately:
• 1 qt ice cream , any flavor
13. Serve immediately.