Fresh Milled Chocolate Chip Cookies
Easy and chewy chocolate chip cookies made with fresh milled flour for rich flavor, crisp edges, and soft centers in every bite.
Servings 25 cookies (approx.)
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
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- 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.
- Let the dough rest in the bowl for 30 minutes before baking. (Don't skip this step!)
- 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.
Notes
Letting the dough rest for 30 minutes before baking makes a big difference. It helps prevent flat cookies and improves the overall texture, so I don’t recommend skipping this step.