These fresh milled chocolate chip cookies are chewy through the center with lightly crisp edges and plenty of melted chocolate in every bite. They’re not cakey, not flat—just a well-balanced, classic cookie that’s easy to make and hard to mess up.
Milling your own soft white wheat adds depth and a better overall texture than store-bought flour, without making the cookies dense or heavy.
If you’ve enjoyed my fresh milled oatmeal raisin cookies, brownies, or gingerbread cookies, this recipe belongs right alongside those—simple ingredients, clear steps, and results you can count on.
Why You’ll Love This Recipe
- A true from-scratch classic: Soft. Chewy. Loaded with rich chocolate flavor. These cookies deliver that familiar homemade taste that feels warm, comforting, and never boring.
- Made with 100% freshly milled flour: Soft white wheat adds natural oils, fuller flavor, and a tender crumb you simply won’t get from standard all-purpose flour — one of the many reasons fresh-milled grain transforms texture, taste, and overall baking results (all covered in my full guide on the benefits of fresh milled flour).
- Simple ingredients, real results: No complicated steps. No fancy tools. Just reliable, everyday baking that turns out right every time.
- Easy to make your own: Add chopped walnuts, dark chocolate chunks, or a light sprinkle of flaky sea salt depending on your mood.
- Perfect for baking ahead: These freeze beautifully, making them ideal for stocking the freezer or baking in batches.
Why Fresh-Milled Soft White Wheat Flour Works So Well in Cookies
Fresh-milled soft white wheat contains natural oils and finely ground bran that create a tender crumb and soft chew without making the cookies dense. Instead of drying out quickly like cookies made with store-bought flour, these stay moist, flavorful, and bakery-soft even as they cool, with a depth of flavor you simply can’t replicate any other way.
Ingredients
How to Make Fresh Milled Chocolate Chip Cookies
Preheat oven to 375°F. Line baking sheets with parchment paper.
- Measure out 390 grams of soft white wheat berries, then mill them on the lowest setting (I set my Mockmill to 1) to create a fine, soft flour.
- Mix together the butter, white sugar, and brown sugar either with a hand or stand mixer.
- Add vanilla and eggs, mixing until fully incorporated.
- In a separate bowl, whisk the flour, baking powder, baking soda, and sea salt until evenly combined.
- Add dry ingredients to wet ingredients and mix just until combined. Do not overmix.
- Fold in chocolate chips gently.
- Let the dough rest for 30 minutes before baking. (Don’t skip this!)
- Using a 2-tablespoon cookie scoop (or a measuring tablespoon), drop rounded portions of dough onto your lined baking sheets, leaving space between each one for spreading.
- Bake for 8-10 minutes, until the edges look lightly golden.
- Transfer cookies to a wire rack to cool.
Freezing Options
Freeze the Dough
Shape the cookie dough into tablespoon-sized portions and set them on a lined tray in a single layer. Freeze until completely firm, then move the frozen portions to a sealed freezer bag or container. Store for up to 3 months. To bake, arrange the frozen dough a few inches apart on a parchment-lined baking sheet. Bake as usual, adding a few minutes to the time.
Freeze Baked Cookies
After the cookies have cooled, stack them with parchment between layers and place in an airtight container. Freeze for up to 3 months. To enjoy, remove the desired amount and let them come back to room temperature on the counter before eating.
FAQ
More Fresh Milled Desserts
Fresh Milled Chocolate Chip Cookies
Ingredients
- 3/4 cup butter melted and cooled OR softened
- 3/4 cup white sugar
- 3/4 cup light brown sugar
- 1 Tablespoon vanilla extract
- 2 eggs
- 390 grams fresh milled soft white wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups chocolate chips up to 2 cups if desired
Instructions
- Measure out 390 grams of soft white wheat berries, then mill them on your grain mill's lowest setting.
- Mix together the butter, white sugar, and brown sugar either with a hand or stand mixer.
- Add vanilla and eggs, mixing until fully incorporated.
- In a separate bowl, whisk the flour, baking powder, baking soda, and sea salt until evenly combined.
- Add dry ingredients to wet ingredients and mix just until combined. Then add the chocolate chips. Do not overmix.
- Using a 2-tablespoon cookie scoop (or a measuring tablespoon), drop rounded portions of dough onto your lined baking sheets, leaving space between each one for spreading.
- Let the dough rest for 30 minutes before baking. (Don't skip this step!)
- Bake for 8-10 minutes, until the edges look lightly golden.
- Transfer cookies to a wire rack to cool.
