Fresh Milled Flour Chocolate Crinkle Cookies
These fresh milled flour chocolate crinkle cookies are rich, fudgy, and full of chocolate flavor! Made with freshly milled soft white wheat flour, they bake up thick and puffy with soft, brownie-like centers, slightly crisp edges, and beautiful powdered sugar crinkles.
Servings 24 cookies
Equipment
- Grain mill
- Kitchen scale
- Stand mixer or hand mixer
- Baking sheet
- Parchment paper
Ingredients
- 170 g soft white wheat berries (see notes)
- ½ cup unsweetened cocoa powder
- ½ cup softened butter (113 g)
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- 1 teaspoon baking powder
- ½ cup powdered sugar for rolling
Instructions
- Weigh 170 grams of soft white wheat berries and mill them into fine flour. In a small bowl, whisk together the freshly milled flour, cocoa powder, baking powder, and salt. Set aside.
- In a large mixing bowl, use a hand mixer or stand mixer fitted with the paddle attachment to combine the granulated sugar, brown sugar, and softened butter. Mix on medium speed until well combined.
- Add the eggs one at a time, mixing after each addition, then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix on low speed just until combined. The dough will be thick and sticky, which is completely normal!
- Cover the bowl and refrigerate the dough for at least 4 hours or overnight. This helps firm up the dough so it's easier to handle and gives the freshly milled flour time to absorb moisture.
- Once the dough has chilled, preheat your oven to 375°F and line a baking sheet with parchment paper. Using a 1-inch cookie scoop or tablespoon, scoop out enough dough for one batch and roll each portion between your hands into a nice, round ball.
- Roll each dough ball generously in powdered sugar until completely coated, then arrange them a few inches apart on the prepared baking sheet. Keep the remaining dough in the refrigerator between batches.
- Bake for 8-10 minutes, or until the edges are firm and the centers are puffed but still look slightly wet. My bake perfectly at 9 minutes. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Repeat with the remaining chilled dough, making sure to use a cool baking sheet for each batch.
Notes
Grain Options: I prefer soft white wheat for its tender texture, but spelt einkorn, or Kamut (or a mix of different grains) are also great options to try! Just keep in mind that the texture may vary slightly depending on the grain you use.
Storing & Freezing: Store baked cookies in an airtight container at room temperature for 4–5 days or refrigerate for up to 1 week. Freeze baked cookies for up to 3 months, separating layers with parchment paper. To freeze unbaked dough, shape into balls and freeze for up to 3 months. Roll in powdered sugar just before baking, adding a little extra baking time if needed. Keep in mind that the powdered sugar coating may absorb moisture during storage, especially after freezing and thawing.