Chocolate Chip Cookies with Fresh Milled Flour
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!
Servings: 36 Cookies
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
Serving: 1cookie | Calories: 182kcal | Carbohydrates: 26g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 147mg | Potassium: 53mg | Fiber: 0.3g | Sugar: 17g | Vitamin A: 171IU | Calcium: 20mg | Iron: 1mg