Fresh Milled Flour Chocolate Chip Cookies

​These fresh milled flour chocolate chip cookies are soft, chewy, and taste exactly like regular cookies – no whole wheat taste here! This all comes down to double-milled soft white wheat flour, which has a soft texture and mild flavor that lets the brown sugar, butter, and chocolate chips shine.

There’s nothing like a warm chocolate chip cookie, and even if you’re on a journey to eat more whole grains, you don’t have to compromise on taste or flavor! These chocolate chip cookies are made with 100% whole wheat flour and absolutely do not taste like it.

That’s because they’re made with soft white wheat berries, which have a mild, slightly nutty flavor that steps back and lets the other ingredients stand out. 

It’s also a very simple, no-chill cookie dough recipe, so you can really make the dough and bake right away. Perfect for last-minute gatherings, parties, or anytime you get a cookie craving!

Equipment

• Grain mill (If you don’t have your own grain mill, try blending the wheat berries in a high-speed blender until a fine powder forms)
• Stand mixer with paddle attachment or large mixing bowl with hand mixer
• Sheet pans
• Parchment paper or silicone mats
• Cookie scoop
• Wire rack

I have a Harvest mill from Nutrimill, which works great for this recipe. The trick is to mill as finely as possible, then process the flour twice to break down the bran pieces.

Ingredients

• Soft white wheat flour – I tested this recipe with soft white wheat and hard white wheat berries and both worked well. I initially chose hard white wheat flour to help give the cookies a bit more structure, but I didn’t notice a big difference.
• Unsalted butter – You’ll need to cream the butter with the sugars, so the butter needs to be fully softened. 
• Cane sugar
• Brown sugar – Using both white and brown sugar gives you a nice bite on the edges and a chewy texture on the inside. 
• Vanilla extract – I make my own Bourbon vanilla extract, which adds a really lovely flavor to the cookie dough.
• Eggs – To bind the cookie dough together and help it puff up.
• Baking soda & baking powder – Sifted to remove any clumps. 
• Kosher salt – This has larger salt crystals than regular table salt. If you substitute fine salt, use less.
• Chocolate chips – Either dark or semi-sweet chocolate chips. I prefer to use dark chocolate chips for extra bitterness to balance the sweet cookie dough.

How to Store

Store leftover cookies in an airtight container at room temperature for a day or two or pop them in a freezer bag for several months. 

If you don’t want to bake all the cookie dough right away, scoop out more cookie dough balls and freeze them on a sheet pan. Transfer to a freezer-safe bag or container and freeze for several months. Either bake from frozen (adding an extra couple of minutes to the baking time) or thaw in the fridge and bake like normal.

Serving suggestions

Just like a traditional chocolate chip cookie, these freshly milled cookies are best with an ice cold glass of milk. They also make great ice cream sandwiches!

FAQs

Related Recipes

• Fresh Milled Flour Pancakes
• Fresh Milled Flour Brownies

Fresh Milled Flour Chocolate Chip Cookies

​These fresh milled flour chocolate chip cookies are soft, chewy, and taste exactly like regular cookies – no whole wheat taste here! This all comes down to double-milled soft white wheat flour, which has a soft texture and mild flavor that lets the brown sugar, butter, and chocolate chips shine

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 5 dozen

Ingredients

  

• 1 cup unsalted butter at room temperature
• 1 cup brown sugar
• 1 cup white sugar
• 2 tsp vanilla extract
• 2 eggs
• 3 cups soft white wheat flour freshly milled; for the softest texture, run it through the grain mill twice
• 1 tsp baking soda sifted
• 1 tsp baking powder sifted
• 1 1/2 tsp kosher salt or 1 tsp for finer types of salt
• 1 1/2 cups semi-sweet chocolate chips

Instructions

 

• Warm oven to 350 F and line sheet pans with silicone mats or parchment paper.
• Run your wheat berries through the grain mill. If not fine and soft, process 1-2 times more until you get a really delicate texture.
• Cream butter and sugars in bowl of stand mixer at medium speed for 2-3 minutes. It should increase in size and become light and fluffy.
• Add eggs and vanilla and stir to combine.
• Add dry ingredients (baking power, baking soda, salt, and flour) in thirds until fully incorporated.
• Add chocolate chips and stir until combined.
• Use a small cookie scoop to scoop cookies onto prepared sheet pans.
• Bake for 10-12 minutes. Remove from the oven when the edges begin to turn golden brown and allow cookies to rest on baking sheet for 2-3 minutes before moving to a cooling rack.
• Either cool for storage or serve warm and enjoy!

Keyword fresh milled flour chocolate chip cookies

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