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! Try adding spelt for added flavor.

Servings: 3.5 dozen

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

Homestead Hack! Make your own brown sugar!

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.