These fresh milled chocolate chip cookies are about to be your new favorite cookie recipe. Made with freshly milled soft white wheat flour, this is a sweet treat that is not only delicious, but one that you can feel good about.
Throughout the years, I have started baking more and more with freshly-milled flour. From whole wheat biscuits and freshly milled sourdough bread to sweet treats like this chocolate chip cookie recipe. We have been enjoying nutrient packed baked goods quite often.
Milling your own flour makes for the best homemade chocolate chip cookies. Not only do you get delicious cookies that make great ice cream sandwiches or are perfect for dipping in a cold glass of milk, but you also get all the nutritional benefits of whole grain flour.
With their irresistible chewy texture and sweet chocolate morsels, these cookies are about to become a new staple in your collection of healthy recipes. Enjoy one fresh from the oven with a glass of milk as an afternoon snack, or as a much earned way to end the day after a hearty dinner like creamy chicken and wild rice soup or burger bowls with special sauce.
Why You’ll Love This Recipe
Nutritious – While cookies are a sweet treat, when you bake with whole wheat, especially freshly milled whole wheat, you end up enjoying more of the nutritional benefits not found in all purpose flour.
Delicious – These whole-wheat chocolate chip cookies have a unique and delicious depth of flavor and nutty taste thanks to freshly milled grains.
Simple – Made with simple ingredients and a breeze to whip up, these sweet morsels are all you could ever want out of a dessert!
Ingredients
Freshly milled soft white flour – You can sub regular whole wheat flour, but there may be differences in moisture and texture when made with another flour. Want to learn more about baking with freshly milled grains? Check out my Freshly Milled Grains online mini-course here.
Chocolate chips – Milk chocolate chips, dark chocolate chips, or semi-sweet chocolate chips can be used based on your preference. If you are a white chocolate fan, add in some white chocolate chips or chunks in the mix, too.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools You May Need
- Grain Mill (optional)
- Stand mixer or handheld electric mixer
- Cookie Sheet
How to Make Fresh Milled Chocolate Chip Cookies
Step 1: Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
In a medium mixing bowl, whisk the flour, baking soda, baking powder, and salt until well combined. Set aside.
Step 2: In a bowl of a stand mixer or in a large bowl with an electric mixer, cream the butter with both sugars until smooth and creamy. Add the eggs and vanilla, then beat for about a minute until the mixture looks lighter and a little fluffy.
Step 3: Mix in the dry ingredients with the wet ingredients and mix.
Step 4: Stir in the chocolate chips. Careful not to over mix.
Step 5: Scoop mounds of dough, about 2–3 tablespoons of dough per cookie, roll into balls, and place them on the prepared pans with space between each one.
Step 6: Bake cookies for 8–10 minutes, pulling them out when the edges are barely starting to turn golden brown. Let the cookies rest on the baking sheet for 5 minutes, then move them to a wire rack.
Tips
- Sub in dark chocolate chunks for chocolate chips and top with a sprinkle of sea salt. This makes for a truly delicious cookie.
- Use a cookie scoop to efficiently scoop the dough and end up with consistent cookie dough balls.
- Be sure to not over mix the dough to end up with softer cookies.
- To avoid flat cookies, chill the dough before baking.
Recipe FAQs
I recommend using a soft white wheat berries for this recipe.
Freshly milled flour is the most nutritious flour due to the fact that it retains all the nutrients found in wheat. We also love to bake with ancient grains such as einkorn, spelt, and rye flour. (You can make chocolate chip cookies with einkorn flour, too!)
Store these cookies in an airtight container at room temperature for about a week. You can also freeze the cookies (or the dough!) for up to two to three months.
More Desserts from the Farmhouse
- Homemade Whipped Cream Recipe
- The Best Classic Pumpkin Cheesecake Recipe
- Pineapple Upside Down Cake
- Zucchini Cake With Cream Cheese Frosting
- Easy One Bowl Lemon Olive Oil Cake Recipe
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Chocolate Chip Cookies with Fresh Milled Flour
Equipment
- 1 Stand Mixer A handheld mixer would also work.
Ingredients
- 1 cup butter, softened, 227 grams
- 1 cup granulated sugar, 192 grams
- 1 cup light brown sugar, packed, 200 grams
- 2 teaspoons pure vanilla extract, 10 grams
- 2 large eggs
- 3 cups fresh milled soft white flour*, 420 grams
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon sea salt, 5 grams
- 2 cups chocolate chips
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
- In a medium mixing bowl, whisk the flour, baking soda, baking powder, and salt until well combined. Set aside.
- In a bowl of a stand mixer or in a large bowl with an electric mixer, cream the butter with both sugars until smooth and creamy. Add the eggs and vanilla, then beat for about a minute until the mixture looks lighter and a little fluffy.
- Mix in the dry ingredients with the wet ingredients and mix. Stir in the chocolate chips.
- Scoop mounds of dough, about 2–3 tablespoons of dough per cookie, roll into balls, and place them on the prepared pans with space between each one.
- Bake cookies for 8–10 minutes, pulling them out when the edges are barely starting to turn golden brown.
- Let the cookies rest on the baking sheet for 5 minutes, then move them to a wire rack.
Notes
- *If you are using freshly milled grains for this recipe, I recommend weighing the flour instead of using volume measurements. Grain mills vary greatly – some create very fine and fluffy flour, while others are a little more coarse. This makes volume measurements unpredictable. Using a kitchen scale and calculating the grams is much more reliable, ensuring you end up with a delicious end product.
- Sub in dark chocolate chunks for chocolate chips and top with a sprinkle of sea salt. The large chunks of chocolate and sea salt addition can really elevate a basic cookie recipe.
- Use a cookie scoop to efficiently scoop the dough and end up with consistent cookie dough balls.
- Be sure to not overmix the dough to end up with softer cookies.
- Experiment with chilling the dough in the fridge for thicker cookies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
can I use regular whole wheat flour from store instead of the milled?
Yes, that’s fine.
The best cookie! Love how easy it is to swap the add ins in this recipe (cut back the flour by 50grams and add 1 cup whole rolled oats, and swap the chocolate chips for raisins, coconut or a mix, also love adding a few table spoons of cocoa powder for a double chocolate cookie) Chilling the dough balls before really helps with them not spreading!