Is freshly milled flour better for you?

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.

What type of wheat is best for freshly milled flour chocolate chip cookies?

Soft white wheat is ideal because it has a lower protein content, resulting in softer, more tender cookies.

What is the best way to store whole wheat cookies?

These cookies will store well in an airtight container for up to 5 days.

Best Fresh Milled Flour Chocolate Chip Cookies

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

Units Scale

1 cup (2 sticks) softened butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp pure vanilla extract
1/2 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

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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