The Best Freshly Milled Chocolate Chip Cookies
Seriously the best chocolate chip cookie you will ever sink your teeth into! Freshly Milled Chocolate Chip Cookies are slightly crisp on the outside and ooey gooey soft in the middle. These cookies are a family favorite around here!
The Best Freshly Milled Chocolate Chip Cookies
Seriously the best chocolate chip cookie you will ever sink your teeth into! Freshly Milled Chocolate Chip Cookies are slightly crisp on the outside and ooey gooey soft in the middle. These cookies are a family favorite around here!
Ingredients
- 560 grams Soft White Wheat
- 1 Cup Butter, Softened
- 1 Cup White Sugar
- 1 Cup Brown Sugar
- 1 tsp Pure Vanilla Extract
- 2 Eggs
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Salt
- 1- 9 oz Bag Dark Chocolate Chips (about 2 Cups)
Instructions
- Mill 560 grams soft wheat berries. Let flour cool in freezer 1/2 hour before baking. I know this seems like an extra step but when wheat is milled it comes out very warm. This will be an issue when you mix it in with the butter unless you chill it. To make a good, chewy cookie, butter must only be softened and not melted therefore please chill your flour.
- While flour is chilling, prepare other ingredients.
- Preheat oven to 375 degrees and line a baking sheet with parchment paper.
- Soften butter slightly (DO NOT melt!) Cream together butter, sugars, and vanilla extract.
- Whip eggs into creamed butter/sugar mixture.
- Once flour has cooled, in another bowl mix together flour, baking soda, baking powder, and salt.
- Mix flour mixture into creamed butter/sugar mixture. Mix until just combined.
- Fold in chocolate chips.
- Scoop out 12 cookie dough balls. I like to use a medium sized cookie scoop and scoop it into my hand. Then I roll it into a ball and place it on the cookie sheet. Once on the cookie sheet, I use two fingers to press it down slightly. I think this makes for appealing cookies once baked.
- Bake cookies for 8 minutes. I like my cookies slightly under baked when I pull them out of the oven. Let them rest 1 minute on the sheet and then transfer the cookies to a wire rack to cool completely.
- Repeat step 9 & 10 three more times for a total of 4 dozen cookies.
- Cookies store well in an airtight container on the counter for a few days or stored in a freezer safe container in the freezer.
Notes
Why do you measure the wheat berries in grams? I have found that measuring in grams helps you to have a more consistent measurement when baking with fresh milled flour.
Freshly Milled Chocolate Chip Cookies are a family favorite!
There is not a day that goes by that chocolate chip cookies aren’t in our freezer. I’m serious! 24/7-365 there are always chocolate chip cookies in that freezer.
At one point I figured out how many cookies my brother eats in a year. At 2 cookies a day (hey a man has to live) times 365 days a year – that’s 730 cookies, give or take. This doesn’t count days when you just need that extra sweet something so you have 3 cookies instead of two.
2 x 365 = 730 cookies. 60.8 dozen chocolate chip cookies!!! And that’s just one person! I make thousands of these cookies every year! Oh my, I’ve never thought this deeply about it before. This is nuts!
We are a chocolate chip cookie family, there is no doubt about it. No offense to all other cookies out there. There is just something so satisfying about an ooey gooey buttery cookie with dark chocolate sprinkled throughout. If you come for a visit, count on some chocolate chip cookies to go with a cup of coffee and a good conversation.
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What makes these freshly milled cookies so special?
Two crucial ingredients make freshly milled chocolate chip cookies special. Freshly milled soft white wheat and dark chocolate chips.
Freshly Milled Soft White Wheat:
Probably the best choice for a classic chocolate chip cookie. Soft wheat is low in protein and weak in gluten making it the perfect flour for delicate textured baked good like cookies or cake. It also has a mild flavor to leave room for chocolate chip cookie flavors. AND it has a light color, giving you that classic golden baked cookie.
Why should you use fresh milled flour? Freshly milled flour contains all vital parts of the wheat berry that are removed in conventional store bought flour. Freshly milled flour is way more nutrient dense, flavorful, and filled with fiber since the bran, germ, and endosperm are left all together. You can read more about the benefits of freshly milled flour here.
Dark Chocolate Chips:
Is there any better chocolate chip to use? While milk chocolate and semi-sweet have their place, we have found that using dark chocolate chips yields a much richer chocolate flavor that doesn’t get covered up by the flavor of the cookie. They compliment each other perfectly! Give them a try and let us know what you think.
Tips for making the best freshly milled chocolate chip cookies:
Transitioning to freshly milled baked goods can be tricky. Freshly milled flour is naturally higher in both oils and fiber and this can lead to either greasy or dried out baked goods. After recipe testing freshly milled chocolate chip cookies several times, I think I finally have the perfect tips for the best freshly milled chocolate chip cookie every time.
- Chill freshly milled flour after milling. After grains have been milled into flour the flour tends to be quite warm. This can affect your butter later on when mixing the flour into the butter/sugar mixture. It is important that the butter does not melt when making cookies so they will keep their form and not spread out. Chilling freshly milled flour in the freezer for 1/2 hour before mixing into the dough is the solution. Don’t skip this step!
- Soften butter slightly – but DO NOT MELT! Butter is the most pivotal ingredient in this recipe. Get the butter right and the cookie will turn out perfect every time. Soften your butter only enough to be able to cream it together with the sugars.
- Real Vanilla Extract. Don’t use artificial vanilla extract. What is that stuff anyways? Use the real deal, pure vanilla extract.
- Dark Chocolate Chips. As stated above, in this recipe dark chocolate chips don’t get covered up by the cookie flavor. Instead, the cookie dough and dark chocolate chips complement each other perfectly.
- DON’T OVERBAKE! The best chocolate chip cookies are soft on the inside. Remember the cookies will continue baking slightly as they cool. It is best to pull cookies out of the oven slightly under baked, let them rest 1 minute on the cookie sheet, and then cool them completely on a wire rack.
NOTE: Advice given from someone who bakes close to 2,000 chocolate chip cookies every year! 🙂
Step-by-Step instructions to make Freshly Milled Chocolate Chip Cookies:
Step 1: Gather all of your ingredients…
Step 2: Mill 560 grams of soft white wheat. Chill flour after milling in the freezer for 1/2 hour.
Step 3: While flour is chilling prepare other ingredients. Soften butter slightly and cream together butter, brown sugar, white sugar, and vanilla. Whip in eggs.
Step 4: In a bowl, stir together chilled flour, baking soda, baking powder, and salt. Stir in flour and butter/sugar mixture together until just incorporated and fold in chocolate chips.
Step 5: Form dough into 12 cookies using a medium size scoop and place onto a baking sheet lined with parchment paper. Bake at 375 degrees for 8 minutes.
Step 6: Allow cookies to rest 1 minute on baking sheet before moving to wire cooling rack to cool completely.
Step 7: Once cooled, cookies can be stored in an airtight container on the counter for a few days or stored in a freezer safe container in the freezer for future use.
