Fresh-Milled Chocolate Chip Cookies
Fresh-milled chocolate chip cookies are made with 100% whole grain flour. They have crisp edges, gooey chocolate centers, and are sure to become a family favorite. Serve them with a scoop of easy vanilla ice cream for the best ice cream sandwiches!
Servings: 36 cookies
Calories: 189kcal
Equipment
- Cookie sheet
Ingredients
- 470 g soft white wheat berries about 2 1/2 cups unmilled
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 227 g unsalted butter
- 232 g granulated sugar
- 220 g dark brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 340 g chocolate chips
- coarse salt for sprinkling
Instructions
- Make the Flour. Mill the wheat berries on the finest setting. If measuring in cups, you need a total of 3 3/4 cups of milled flour.470 g soft white wheat berries
- Mix the Dry Ingredients. In a large mixing bowl, whisk the milled flour, baking soda, baking powder, and salt. Set aside.1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon salt
- Cream the Butter and Sugar. Using a standmixer with the paddle attachment, cream the butter, granulated sugar, and white sugar until fluffy, about 2-3 minutes.227 g unsalted butter, 232 g granulated sugar, 220 g dark brown sugar
- Add the Remaining Wet Ingredients. Add the eggs and vanilla. Mix on medium until combined, about 1 minute.2 large eggs, 2 teaspoons vanilla extract
- Incorporate Dry Ingredients. Add half of the dry ingredients to the wet mixture. Mix on low speed for 30-45 seconds or until the flour is mostly combined. Add the remaining dry ingredients and continue mixing on low until no dry flour remains, about 30-45 seconds more. Do not overmix.
- Add the Chocolate Chips. Use a wooden spoon or stiff spatula to fold in the chocolate chips.340 g chocolate chips
- Cover and Chill. Cover the dough and refrigerate for at least 2 hours or up to overnight.
- Prep for Baking. When you are ready to bake, preheat the oven to 375° F and line a cookie sheet with parchment paper. This recipe makes 3 dozen, so prep up to 3 cookie sheets if you want to bake them all at once.
- Shape into Balls. Scoop dough into 2 tablespoon portions (or use a small cookie scoop) and roll into balls. Then, place it on the parchment-lined cookie sheet, approximately 2 inches apart.
- Bake. Bake for 8-10 minutes or until they just begin to brown. If more time is needed, bake for an extra 2 minutes until finished. As soon as the cookies come out of the oven, sprinkle them with a little coarse salt.coarse salt for sprinkling
- Cool and Enjoy! Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to enjoy. Then, enjoy!
Video
Notes
- The texture of fresh-milled cookie dough is grainer and slightly stiffer than cookie dough made with all-purpose flour. But it shouldn't be hard or dry.
- Don't skip chilling the dough. This will prevent the cookies from spreading while baking. I often chill mine overnight.
- I rarely need 3 dozen cookies at one time. So I usually shape cookies into balls. Then, I'll bake one dozen and freeze the remaining unbaked cookies to enjoy later.
- I always recommend measuring fresh flour by weight in grams for the most accurate and repeatable results.
- Don't overmix the cookie dough, or you'll end up with tough cookies.
Nutrition
Serving: 1cookie | Calories: 189kcal | Carbohydrates: 19g | Protein: 0.4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 107mg | Potassium: 40mg | Fiber: 1g | Sugar: 18g | Vitamin A: 171IU | Calcium: 18mg | Iron: 0.1mg
