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
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!