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.
Servings: 30 cookies (2 tablespoons dough per cookie)
Calories: 321kcal
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.