The Best Chocolate Chip Cookies with Fresh Milled Flour
There is nothing like a warm, gooey chocolate chip cookie fresh from the oven. But when you bake them with fresh milled flour, they become something truly special. The wholesome goodness of fresh flour takes this classic treat to a whole new level! If you have been searching for the perfect recipe to share with someone unfamiliar with fresh flour, these chocolate chip cookies with fresh milled flour are sure to be a hit!
Why Fresh Milled Flour Makes Better Cookies?
If you’re going to eat a cookie, it feels so much better to eat a cookie knowing that the ingredients are good for you… I know, it’s still a cookie, but let’s be real… we enjoy eating them regardless. My favorite thing about fresh-milled flour is the flavors that grains bring to your baking. While most people make cookies with soft white wheat, I love to mix a bit of spelt into my chocolate chip cookies. Philip is not a fan of nuts, though I love them. By adding spelt to the recipe, the cookies have a richer, slightly nutty flavor, without the nuts. Making everyone happy!
Ingredients you’ll need for this recipe
Homestead Hack: Make your own brown sugar! It’s so easy!
For light brown sugar, mix 1 cup of sugar with 1 tablespoon of molasses. Mix until well combined. For dark brown sugar, double the molasses! Use 2 tablespoons of molasses per cup of sugar. When making something like cookies, no need to premix; I just add the ingredients right to my batter and let the mixer do the work.
For this recipe, I would replace the sugar as written by adding a total of 2 cups of raw sugar (1/2 cup sugar + 1 1/2 cups of brown sugar) and 3 tablespoons of molasses.
How to Make Fresh-Milled Chocolate Chip Cookies
Step 1: Measure soft wheat berries and spelt (if you choose to use.) Mill the wheat into a fine flour.
Step 2: Add the baking powder, baking soda, and salt to the flour in a small bowl, and mix well. Set aside.
Step 3: Melt butter in a saucepan until almost melted. Turn off the heat. Stir the last few seconds to finish melting the butter without overheating. Cool the melted butter to 100 to 110 degrees. Pour the butter into a mixing bowl. I use my Bosch Universal Plus Mixer when making cookies, but cookies are easy to hand mix.
Cream the cooled, melted butter with sugar. Add eggs and vanilla extract.- Add dry ingredients, mix just until blended.
- Add chocolate chips to the mix. Dough may be slightly floury.
- Use the pulse setting on the mixer to gently fold in the chocolate chips.
- Use a cookie scoop to portion cookies equally.
- Use the optional cookie swirl when removing cookies from the oven to make perfectly round cookies.
Step 4: Mix the wet ingredients. Add sugars to the melted butter, mix until creamy. Add one egg at a time, stirring until just combined. Gently stir in vanilla.
Step 5: Fold the dry ingredients into the wet ingredients until just blended. It may be slightly floury still; avoid overmixing. Gently fold in the chocolate chips until just blended. If using an electric mixer, I pulse the mixer to gently mix in the chocolate chips.
Step 6: Using a cookie scoop, measure equal-sized portions of dough. Roll the dough into cookie balls. If baking the same day, chill the cookie dough balls for at least 2 hours. Chilling prevents cookies made with fresh-milled flour from spreading too much. Check out my freezing tips to enjoy fresh cookies more often!
Step 7: Preheat oven to 375 degrees. Line baking sheets with parchment paper for easy clean up. Bake cookies for 10-12 minutes until lightly golden. Try the optional cookie “swirl” if desired.
Step 8: Cool cookies for a few minutes on the baking sheet. Remove to a cooling rack and cool completely.
Cookies will last about a week in an airtight container at room temperature, well, they should, cookies never last that long at our house!
Chocolate Chip Cookies with Fresh Milled Flour
Ingredients
- 1 cup butter, melted and cooled to 100℉
- 4 cups fresh milled flour 460 grams; I mix soft white wheat with spelt at 50-50 ratio
- 1 ¼ tsps. baking powder
- 1 tsp baking soda
- 1 ½ tsps salt
- 1/2 cup sugar
- 1 ½ cups dark brown sugar or try my Homestead Hack
- 2 eggs room temperature
- 2 tsps vanilla extract
- 10 to 16 ounces chocolate chips I find 10 ounces is plenty, but measure with the heart
Instructions
- Measure soft wheat berries and spelt if you choose to use. (I use a 50-50 mix.) Mill the wheat into a fine flour.
- Add the baking powder, baking soda, and salt to the flour in a small bowl, and mix well. Set aside.
- Melt butter in a saucepan until almost melted. Turn off the heat. Stir the last few seconds to finish melting the butter without overheating. Cool the melted butter to 100 to 110℉. Pour the butter into a mixing bowl.
- Add sugars, mix until creamy. Add one egg at a time, stirring until just combined. Stir in vanilla.
- Fold the dry ingredients into the wet ingredients until just blended; it may still be floury. Gently fold in the chocolate chips until just mixed. If using an electric mixer, I pulse the mixer to gently mix in the chocolate chips.
- Using a cookie scoop, measure equal-sized portions of dough. Roll the dough into cookie balls. Chill the cookie dough balls for at least 2 hours.
- Preheat oven to 375 degrees. Place cookies on lined baking sheet. Bake cookies for 10-12 minutes until lightly golden.
- Cool cookies for a few minutes on the baking sheet. Transfer to a cooling rack and cool completely.
- Store in air-tight container for up to one week.
Notes
For this recipe, I would replace the sugar as written by adding a total of 2 cups of raw sugar (1/2 cup sugar + 1 1/2 cups of brown sugar) and 3 tablespoons of molasses.
Baking & Freezing Tips for the Best Chocolate Chip Cookies
Learn More
Fresh Milled Flour
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The Best Chocolate Chip Cookie
After a long day, there is nothing like piping hot cookies made with fresh ground flour, fresh out of the oven! There’s a sense of satisfaction that comes from baking with fresh ingredients. Making chocolate chip cookies with your own flour gives you the ability to customize the flavor of your cookies! Whether you stick to using soft white wheat or add in the spelt for a rich, nutty flavor, these homemade chocolate chip cookies are a treat the whole family will enjoy.
About the Author: Barbra-Sue Kowalski grew up on a small hobby farm. She was always drawn to farm life, however, she was stuck in an urban life far from her roots. Barbra-Sue was a single mom for 13 years, raising her 3 children on her own. She met Philip in 2018 and they married in 2021. Between the two of them, they have 5 grown children and 6 grandchildren. These empty nesters are following their dreams! As they both turn 50, they are building their off-grid homestead to live the life that they dream about. Learn more about Philip and Barbra-Sue here. Contact them here. To leave a comment on this post, please scroll down.
These whole wheat cookies made with fresh milled soft white wheat and spelt have a rich flavor that’s not only extra flavorful, but I can feel better about serving a cookie with nutritious flour! This is the perfect recipe to share with a reluctant friend who’s concerned they won’t like fresh-milled flour.
Excited I found this recipe (and that you said you wanted to try rye next 😅) I was looking for a recipe I could sub in rye for my chocolate chip cookies. We love rye chocolate chip cookies but I haven’t found a recipe that uses fmf. Added plus to finding this one was now I know how to make my own dark brown sugar.
I’m so glad to hear it’s a hit! Always love sharing money saving hacks that really work! Plus I think it tastes better too!