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–+ servings
sheet pan of freshly baked chocolate chip cookies made with whole grain soft white wheat flour freshly milled with a home grain mill.
5 from 5 votes

Chewy Chocolate Chip Cookies with Fresh Milled Flour

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Soft, tender, and chewy, you would never be able to tell that these chocolate chip cookies are made with freshly milled flour! The secret is to grind the flour twice for a super soft, fluffy texture and to use white wheat for a milder flavor. One batch makes about 5 dozen 1-inch cookies, so it's perfect for the holidays or freeze the extra for later!
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes

Equipment

Ingredients

  • 1 cup unsalted butter softened to room temperature
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 tsp vanilla extract
  • 2 eggs
  • 3 cups soft white wheat flour freshly milled; process twice if needed until soft and fluffy
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 tsp kosher salt if using table salt, use 1 tsp or less
  • 1 1/2 cups dark chocolate chips

Instructions

  • Preheat oven to 350 F and line sheet pans with parchment paper.
  • Mill the flour, running it through the grain mill again, if needed, to make it soft and fluffy.
  • Add the butter and sugars to the bowl of the stand mixer and cream over medium speed for 2-3 minutes or until light and fluffy.
    1 cup unsalted butter, 1 cup brown sugar, 1 cup white sugar
  • Add the vanilla extract and eggs and whisk until combined.
    2 tsp vanilla extract, 2 eggs
  • Add the baking powder, baking soda, salt, and flour gradually, continuing to stir until the cookie dough comes together.
    1 tsp baking soda, 1 tsp baking powder, 1 1/2 tsp kosher salt, 3 cups soft white wheat flour
  • Stir in the chocolate chips until incorporated. Be careful not to overmix.
    1 1/2 cups dark chocolate chips
  • Scoop even-sized portions of cookie dough onto each cookie sheet. I used a small cookie scoop.
  • Bake for 10-12 minutes, removing the cookies from the oven when the edges just begin to turn golden brown.
  • Allow the cookies to continue cooling on the sheet pans for 2-3 minutes then transfer to a wire rack.
  • Enjoy warm or cool to room temperature then store in an airtight container for 2-3 days.

Notes

Many mill companies advise AGAINST double milling your flour, which can cause it to overheat. This may even void your warranty. I do it in my Harvest grain mill only for making cookies and have had no problems, but be aware!
To chill or not to chill. I baked several versions of this recipe to see if I really needed to chill the dough. Here's the results:
  • No chill - Cookies were slightly flatter than later batches with a really nice chewiness.
  • Chilled for 15 minutes - Cookies were almost identical to the no-chill batch, but were slightly softer. 
  • Chilled for 30 minutes - Cookies were a little taller and puffier. 
Based on these results, it's clear to me that there really isn't a huge difference between chilling or not. If you prefer a chewier cookie, don't chill. If you want a slighter softer, taller cookie, do chill. 
Technically, you can make this recipe with regular white flour if you want! It actually works well with both. 
If you want an even softer, chewier cookie, add 1-2 TBS cornstarch to the cookie dough. 
I like to use chocolate chips made with less sugar (they sell some at Costco), but you can use any type you prefer.
Course: Dessert
Cuisine: American
Keyword: fresh milled flour, soft white wheat flour, wheat berries, whole wheat chocolate chip cookies
Servings: 5 dozen