The Best Fresh Milled Chocolate Chip Cookies (Soft & Chewy)
Fresh milled flour changes the way cookies bake in the best possible way. The dough feels richer, the cookies bake up softer, and the flavor has a depth you just don’t get from store-bought flour. These Fresh Milled Chocolate Chip Cookies are a perfect example of just how good from-scratch baking can be.
Made with soft white wheat berries, plenty of butter, and rich chocolate chips, this recipe creates cookies that are soft, chewy, and perfectly golden, with just the right balance of sweetness. If you’ve ever struggled with fresh milled cookies spreading too much or turning out dense, this recipe is designed to work with fresh flour, not against it.
Whether you’re new to milling your own wheat or you’ve been baking from scratch for years, this is a recipe you’ll come back to again and again.
If you love these Fresh Milled Chocolate Chip Cookies, you’ll definitely want to try a few of my other fresh milled favorites next. My Fresh Milled Banana Bread is soft, classic, and perfect for using up ripe bananas, while my Fresh Milled Zucchini Bread is lightly spiced, moist, and a great way to sneak in extra veggies. They’re all cozy, from-scratch recipes made with freshly milled flour and simple ingredients your family will love.
Scroll down for the recipe card, followed by detailed step-by-step instructions (with photos).
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Fresh Milled Chocolate Chip Cookies Recipe
Fresh Milled Chocolate Chip Cookies
These Fresh Milled Chocolate Chip Cookies are soft, chewy, and rich with buttery flavor, made entirely with freshly milled soft white wheat flour. The fresh flour adds a lightly nutty depth while still keeping the cookies tender and classic. Perfect for everyday baking, freezer-friendly, and made with simple pantry staples, these cookies are a wholesome twist on a timeless favorite.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 3¾ cups fresh milled soft white wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon mineral salt
- 2 cups chocolate chips
Instructions
- Preheat oven to 375 degrees Fehrenheit
Line a baking sheet with parchment paper and set aside. - Cream the Butter and Sugars
Add the softened butter, granulated sugar, and brown sugar to a large mixing bowl. Using a hand mixer or stand mixer, beat on medium speed for 2–3 minutes until the mixture looks light, fluffy, and slightly pale in color. - Add Vanilla and Eggs
Mix in the vanilla extract. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. The mixture should look smooth and glossy once fully combined. - Combine the Dry Ingredients
In a separate bowl, whisk together the fresh milled flour, baking soda, baking powder, and mineral salt. - Incorporate the Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or stirring by hand. Stop mixing as soon as no dry flour remains. The dough will be soft and slightly thicker than traditional all-purpose flour cookie dough. - Fold in the Chocolate Chips
Gently fold in the chocolate chips until evenly distributed throughout the dough. Avoid overmixing, which can make cookies dense when using fresh milled flour. - Portion the Dough
Scoop 2 tablespoons of dough per cookie and roll into balls. Place dough balls evenly spaced on the prepared baking sheets. - Bake
Bake for 8-10 minutes, or until the edges are lightly golden and the centers look just set. The cookies may appear slightly under baked in the middle but this is what you want for soft, chewy cookies. - Cool
Remove the baking sheet from the oven and allow cookies to rest on the pan for 5 minutes. This helps them finish setting without over baking. Transfer to a wire rack to cool completely.
Notes
Nutrition Information
Yield 30 Serving Size 1Amount Per Serving Calories 321Total Fat 12gSaturated Fat 7gUnsaturated Fat 5gCholesterol 30mgSodium 146mgCarbohydrates 52gFiber 2gSugar 26gProtein 4g
Nutrition information is automatically calculated, so should only be used as an approximation.
Why Bake Cookies with Fresh Milled Flour?
Fresh milled flour behaves differently than store-bought all-purpose flour, and that’s a good thing. When you mill your own soft white wheat, you keep the bran, germ, and natural oils intact, which gives baked goods more flavor and nutrition.
Soft white wheat is ideal for cookies because it has:
- A lower protein content than hard wheat
- A naturally mild, slightly sweet flavor
- A tender crumb that works beautifully in desserts
These cookies still taste classic and nostalgic, but with a depth you just can’t get from packaged flour.
Ingredients for Fresh Milled Chocolate Chip Cookies
You’ll only need simple pantry staples for this recipe:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 ¾ cups fresh milled flour (soft white wheat berries)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon mineral salt
- 2 cups chocolate chips
How to Make Fresh Milled Chocolate Chip Cookies
1.Preheat and Prepare
Preheat your oven to 375°F. Line a baking sheet with parchment paper and set aside.
2. Cream the Butter and Sugars
Add the softened butter, granulated sugar, and brown sugar to a large mixing bowl. Using a hand mixer or stand mixer, beat on medium speed for 2–3 minutes, until the mixture is light, fluffy, and slightly pale in color. This step is important for creating soft, tender cookies.
3. Add Vanilla and Eggs
Mix in the vanilla extract. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. The mixture should look smooth and glossy once fully combined.
4. Combine the Dry Ingredients
In a separate bowl, whisk together the fresh milled flour, baking soda, baking powder, and mineral salt until evenly combined.
5. Incorporate the Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or stirring by hand. Stop mixing as soon as no dry flour remains. The dough will be soft and slightly thicker than traditional all-purpose flour cookie dough.
6. Fold in the Chocolate Chips
Gently fold in the chocolate chips until evenly distributed throughout the dough. Avoid overmixing, which can make cookies dense when using fresh milled flour.
7. Portion the Dough
Scoop 2 tablespoons of dough per cookie and roll into balls. Place dough balls evenly spaced on the prepared baking sheets.
8. Bake
Bake for 8–10 minutes, or until the edges are lightly golden and the centers look just set. The cookies may appear slightly underbaked in the middle — this is exactly what you want for soft, chewy cookies.
9. Cool
Remove the baking sheet from the oven and allow cookies to rest on the pan for 5 minutes. This helps them finish setting without overbaking. Transfer to a wire rack to cool completely.
Tips for Success with Fresh Milled Cookies
- Use soft white wheat, not hard wheat, for the best cookie texture
- Do not overmix once the flour is added
- Slightly underbaking keeps the cookies soft and chewy
Frequently Asked Questions
Soft white wheat berries are ideal for cookies. They produce a lighter, more tender crumb compared to hard white or hard red wheat.
Yes, but this recipe is specifically developed for fresh milled flour. If using all-purpose flour, you may need slightly less flour overall.
Fresh milled flour absorbs moisture differently than commercial flour. The cookies will firm up as they cool while staying soft in the center.
Absolutely. Scoop and roll the dough into balls, freeze on a baking sheet, then store in a freezer-safe container for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.
Store cookies in an airtight container at room temperature for up to 4 days.
More Fresh Milled Recipes You’ll Love
If you love baking with whole grains and simple ingredients, be sure to check out:
- Fresh Milled Banana Bread (coming soon)
- Fresh Milled Zucchini Bread
💛 Let’s Stay Connected
If you make these Fresh Milled Chocolate Chip Cookies, I’d love to hear how they turned out! Leave a comment below with your experience or any tweaks you made.
Don’t forget to pin this recipe on Pinterest so you can come back to it anytime, it’s a family favorite around here and perfect for everyday baking.
Happy baking from my farmhouse to yours 🤍
