Fresh Milled Chocolate Chip Cookies
Soft, chewy chocolate chip cookies made with freshly milled whole wheat flour. These from-scratch cookies have rich flavor, rustic charm, and a wholesome twist.
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Servings: 24 cookies
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Equipment
- 2 medium bowls
Ingredients
- 2 ¼ cups fresh milled soft white wheat flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¾ cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup cane sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups chocolate chips semi-sweet or dark
Instructions
Preheat Oven:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients:
- In a medium bowl, whisk together fresh milled flour, baking soda, and salt.
Cream Butter and Sugars:
- In a separate bowl, cream softened butter with brown and cane sugars until light and fluffy. Beat in the egg and vanilla.
Combine Wet and Dry Ingredients:
- Gradually mix dry ingredients into the wet mixture until just combined. Fold in chocolate chips.
Scoop and Bake:
- Scoop dough onto prepared baking sheet, spacing cookies about 2 inches apart. Bake for 9–11 minutes, until edges are set and centers remain soft.
Cool:
- Let cookies cool on the pan for 5 minutes before transferring to a wire rack to finish cooling.
Notes
Rest dough 10–15 minutes to allow fresh milled flour to hydrate.
For thicker cookies, chill dough for 20–30 minutes before baking.
Optional: Add 1 teaspoon molasses for deeper flavor and chew.
Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
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