Best Fresh Milled Flour Chocolate Chip Cookies
Simple and straightforward, this fresh milled flour chocolate chip cookie recipe is absolutely delicious, with no chilling time required! They pack a nutrient dense punch with the addition of freshly milled wheat, while still maintaining that soft and chewy texture we all love and crave in a chocolate chip cookie.
Chocolate Chip Cookies You Can Feel Good About.
Late last year I did a deep dive into the idea of milling my own wheat at home. My husband gifted me a Mockmill Kitchen Aid attachment for Christmas, and I was off! It’s definitely been a bit of a learning curve, but the benefits of freshly milled flour are so much that I was willing to give it a shot. I’ve used it successfully in a variety of recipes, with one of our favorites being these banana chocolate muffins!
These cookies turned out great, and I’m hoping you’ll love them as much as we did.
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Quick Recipe Snapshot
TOTAL TIME: About 30 minutes, start to finish.
YIELD: About 36 cookies, depending on how you scoop ’em.
STORAGE: Leftover cookies will store well in an airtight container for up to 5 days.
BEST SERVED: Warm from the oven with a glass of milk 🙂
Why You’ll Love This Recipe
Ingredients You’ll Need
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or a medium bowl, cream together softened butter and sugar until combined.
- Beat in the eggs and vanilla extract until light (about 1 minute).
- Begin adding in the dry ingredients, mixing until thoroughly combined. Add in the chocolate chips to the dough, keeping the mixer on low speed to mix until just combined.
- Once ready to bake, preheat oven to 375 degrees F. Prepare two baking sheets by lining them with parchment paper or a silpat baking mat. Set aside.
- Using a medium sized cookie scoop, scoop out 12 equal balls of cookie dough onto each prepared cookie sheet.
- Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just barely starting to turn golden brown.
- For best results, let them sit on the baking pan for 5 minutes before removing to a wire rack to cool.
- Baked cookies will store well in an airtight container for up to 5 days.
Quick Tips for Success
- Baking: I always like to slightly underbake my cookies to obtain a chewier texture.
- Cornstarch: Don’t skip out on this addition! It helps to make a much softer, chewier cookie.
Be sure to check out the full recipe and ingredient list below!
Recipe FAQs & Storage Tips
Yes! Commercial mills remove part of the wheat kernel, removing the most nutritious part of the grain to make white flour. Freshly milled flour is high in antioxidants, minerals, and fiber.
Soft white wheat is ideal because it has a lower protein content, resulting in softer, more tender cookies.
These cookies will store well in an airtight container for up to 5 days.
More Fresh Milled Flour Recipes
Best Fresh Milled Flour Chocolate Chip Cookies
- Total Time: 25 minutes
- Yield: 36 cookies 1x
Description
Simple and straightforward, this fresh milled flour chocolate chip cookie recipe is simple and delicious, with no chilling time required! They pack a nutrient dense punch with the addition of freshly milled wheat, while still maintaining that soft and chewy texture we all love and crave in a chocolate chip cookie.
Ingredients
- 1 cup (2 sticks) softened butter
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1 tsp pure vanilla extract
- ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cornstarch
- 450 grams freshly milled soft white wheat berries
- 2 cups chocolate chips
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or a medium bowl, cream together softened butter and sugars until combined.
- Beat in the eggs and vanilla extract until light (about 1 minute).
- Begin adding in the dry ingredients, mixing until thoroughly combined. Add in the chocolate chips to the dough, keeping the mixer on low speed to mix until just combined.
- Once ready to bake, preheat oven to 375 degrees F. Prepare two baking sheets by lining them with parchment paper or a silpat baking mat. Set aside.
- Using a medium sized cookie scoop, scoop out 12 equal balls of cookie dough onto each prepared cookie sheet.
- Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just barely starting to turn golden brown. Optional but delicious: Top each cookie with a sprinkle of flaky sea salt right after they come out of the oven.
- For best results, let them sit on the baking pan for 5 minutes before removing to a wire rack to cool.
- Baked cookies will store well in an airtight container for up to 5 days.
Notes
- Baking: I always like to slightly underbake my cookies to obtain a chewier texture. I take them out of the oven when they are just barely starting to turn golden brown.
- Storage: These cookies store well in an airtight container for up to 5 days. If you haven’t heard of the bread trick, definitely try it! Simply add a small slice of bread to your container to keep your cookies extra soft!
- Freezing Instructions: Baked cookies will freeze well in an airtight container (I like to use a gallon sized Ziploc bag) for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert Recipes
- Method: Baking
- Cuisine: American
