Chocolate Chip Cookies with Fresh Milled Flour
My Chocolate Chip Cookie Recipe, made with fresh milled flour and plenty of chocolate chips, is one for the recipe box!
Servings: 36 cookies
Calories: 202kcal
Equipment
Ingredients
- 2 sticks salted butter
- 1 1/4 cups light brown sugar
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 1/2 cups soft white wheat berries
- 1 1/2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 1 cup chocolate chunks
- 1/3 cup chocolate chips or chunks for topping
Instructions
- Start by measuring your soft white wheat berries, then grind them into flour using your grain mill according to the manufacturer’s instructions.
- In a stand mixer fitted with a paddle attachment, cream together the butter, light brown sugar, and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.2 sticks salted butter, 1 1/4 cups light brown sugar, 3/4 cup granulated sugar
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract until fully combined.2 teaspoons vanilla extract, 2 large eggs
- In a separate bowl, whisk together the fresh milled flour, cornstarch, baking soda, baking powder, and salt until evenly combined.2 1/2 cups soft white wheat berries, 1 1/2 teaspoons cornstarch, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips and chocolate chunks using a spatula, ensuring they are evenly distributed throughout the dough.1 cup chocolate chips, 1 cup chocolate chunks
- Cover the dough tightly and refrigerate for at least 4 hours or overnight to allow the flour to fully hydrate.
- When ready to bake, preheat the oven to 350°F. Line baking sheets with parchment paper or a silicone baking mat.
- Once chilled, remove and portion or scoop the dough into evenly sized portions and place them on the prepared baking sheets, spacing them about 2-3 inches apart.
- Press a few extra chocolate chips or chunks onto the tops of each dough ball if desired, or you can add them right after baking.1/3 cup chocolate chips
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers appear soft. (I bake for 11 minutes in my oven)
- Remove the baking sheet from the oven and allow the cookies to rest on the pan for 2 minutes before transferring them to a wire rack to cool completely.
Video
Notes
- Baker's Tip: If you have the space, scoop the dough before refrigerating so it’s ready to go straight onto a baking sheet.
- Substitutions: Use plant-based butter for dairy-free. Replace eggs with 1/2 cup applesauce for egg-free or vegan options.
- Storage: Store cookies in an airtight container at room temperature for up to 4-5 days or freeze for up to 3 months.
- Reheat: Warm in the microwave for 10-15 seconds for a soft, fresh-baked texture.
Nutrition
Serving: 1cookie | Calories: 202kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 98mg | Potassium: 48mg | Fiber: 2g | Sugar: 18g | Vitamin A: 187IU | Vitamin C: 0.04mg | Calcium: 29mg | Iron: 1mg