These classic chocolate chip cookies with fresh milled flour are soft, chewy and filled with lots of ooey gooey chocolate chips. Bake up a batch for a quick weeknight dessert or double the recipe and freeze for future sweet tooth cravings!
Fresh milled flour can be used in so many recipes. While most people think of using grains to make bread or rolls, it can also be used for snacks like pretzels and desserts such as these chocolate chip cookies with fresh milled flour.
On our homestead we use fresh milled flour in everything — for frying zucchini fritters to carrot cake and everything in between.
Adding whole grains to a batch of cookies makes them even more delicious and of course, full of nutrition. They are delightfully tender fresh from the oven or you can freeze the dough ahead of time to make cookies when it is convenient for you. Serve the cookies as a dessert after dinner or enjoy them with a big glass of raw milk!
Why You’ll Love This Recipe
Healthy Chocolate Chip Cookies – While I still consider these cookies a treat for special occasions, compared to store bought cookies, they are made with real ingredients such as butter, eggs and fresh milled flour.
Quick – These chocolate chip cookies with fresh milled flour come together in no time at all. Once the flour has been milled, simply mix up the ingredients, scoop out the dough and bake. Delicious cookies fresh from the oven in no time at all!
Flavorful – Whole wheat cookies have a unique taste to them due to the fresh milled flour. The sweet, nutty flavor pairs well with the hints of chocolate.
What is the Best Flour to Use for Chocolate Chip Cookies?
Freshly milled soft white wheat flour is the best type of flour to use for chocolate chip cookies. With low gluten formation and a small amount of protein, it creates soft, moist cookies. Soft wheat flour that has just been milled is very nutritious as it contains all three parts of the wheat berry — the bran, germ and endosperm. Fresh ground spelt can also be used and is very delicious. If you’re new to baking with fresh milled flour, check out this post about getting started with whole grains.
Tools You May Need
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Mixing bowl or stand mixer
Grain mill
Oven mitts
Baking sheet
Chocolate Chip Cookies Ingredients
Soft wheat flour – is the best type of flour for making fresh milled chocolate chip cookies.
Leavening agents – a combination of baking powder and baking soda give the cookies a nice rise.
Salt
Butter
Brown sugar – non gmo is best since sugar made from sugar beets is usually genetically modified.
Granulated sugar – there are many excellent brands of sugar out there but my favorite is the Kirkland organic granulated sugar from Costco.
Eggs
Vanilla
Chocolate chips – semisweet is our favorite type of chocolate to use in these chocolate chip cookies from scratch. Milk chocolate or dark can also be used or chocolate chunks if you want an extra dose of chocolate.
Tips
- Any kind of chocolate chips can be used. I opt for semi-sweet but dark chocolate would be delicious. Or even chocolate chunks.
- A cookie scoop makes the process of rolling the cookie dough into balls much easier. If you don’t have one, a two tablespoon scoop will work or the old fashioned method of rolling the dough between your hands to form a ball.
- If you do not have a convection oven, adjust the oven racks to the upper third and lower third positions in order to bake both sheets of cookies at one time. Be sure to rotate the baking sheets halfway through baking.
- If you find your cookies are flat, chill the dough in the fridge for about 30 minutes before baking.
- These cookies can be made ahead of time! For my wedding and even now before big holiday events, I have made up this chocolate chip cookie dough, scooped it into balls and flash froze them in the deep freezer. Once frozen, I placed them into a gallon size freezer bag and stored them away until we were ready to bake them. Saves so much time!
How to Make Fresh Milled Chocolate Chip Cookies
Makes: Approximately 18 cookies
Ingredients
3 cups freshly milled soft wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, melted
1 cup brown sugar or sucanat
1/4 cup granulated sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups chocolate chips
Directions
Preheat oven to 325° F. Grease or line two baking sheets with parchment paper.
In a bowl, combine flour, baking soda and salt.
Using a second bowl or a stand mixer with the paddle attachment, cream together the butter, brown sugar and granulated sugar until smooth. Add eggs and vanilla and beat well until completely combined.
To the butter mixture, slowing add dry ingredients, mixing for about 30 seconds. Stir in chocolate chips until just combined.
Using a large spoon or cookie scoop, drop dough into baking sheets, about 2 1/2 inches apart. Bake until cookies edges start to turn a golden brown but the center is still soft, approximately 14-18 minutes. Remove baking sheet from oven and allow cookies to cool on the cookie sheet for 10 minutes. Transfer cookie to wire rack to finish cooling.
How to Store Homemade Chocolate Chip Cookies
This fresh milled flour chocolate chip cookie recipe can be stored in an airtight container at room temperature. They should last approximately a week, although they never last that long on our homestead. Baked cookies can also be frozen. I like to store them in a freezer safe plastic bag with sheets of wax paper between each layer of cookies.
Can You Freeze Chocolate Chip Cookie Dough?
Yes! You can make the dough for these homemade chocolate chip cookies ahead of time. Start by scooping the cookie dough into balls and place them on a rimmed baking sheet. Set the sheet into the freezer and freeze until firm. Remove unbaked cookies from tray and store in a plastic freezer bag. When ready to bake, place cookies on a baking sheet and bake at 325° F. Frozen cookies will take longer to bake than fresh. See recipe card for baking times.
More Fresh Milled Flour Recipes
Cranberry White Chocolate Cookies
Fudgy Brownies With Fresh Milled Flour
Chocolate Chip Cookies With Fresh Milled Flour
These classic chocolate chip cookies are soft, chewy and filled with lots of ooey gooey chocolate chips. Bake up a batch for a quick weeknight dessert or double the recipe and freeze for future sweet tooth cravings!
Ingredients
- 3 cups freshly milled soft wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butter, melted
- 1 cup brown sugar or sucanat
- 1/4 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 1/2 cups chocolate chips
Instructions
- Preheat oven to 325° F. Grease or line two baking sheets with parchment paper.
- In a bowl, combine flour, baking soda and salt.
- Using a second bowl or a stand mixer with the paddle attachment, cream together the butter, brown sugar and granulated sugar until smooth. Add eggs and vanilla and beat well until completely combined.
- To the butter mixture, slowing add dry ingredients, mixing for about 30 seconds. Stir in chocolate chips until just combined.
- Using a large spoon or cookie scoop, drop dough into baking sheets, about 2 1/2 inches apart. Bake until cookies edges start to turn a golden brown but the center is still soft, approximately 14-18 minutes. Remove baking sheet from oven and allow cookies to cool on the cookie sheet for 10 minutes. Transfer cookie to wire rack to finish cooling.
Notes
- Any kind of chocolate chips can be used. I opt for semi-sweet but dark chocolate would be delicious. Or even chocolate chunks.
- A cookie scoop makes the process of rolling the cookie dough into balls much easier. If you don’t have one, a two tablespoon scoop will work or the old fashioned method of rolling the dough between your hands to form a ball.
- If you do not have a convection oven, adjust the oven racks to the upper third and lower third positions in order to bake both sheets of cookies at one time. Be sure to rotate the baking sheets halfway through baking.
- If you find your cookies are flat, chill the dough in the fridge for about 30 minutes before baking.
- These cookies can be made ahead of time! For my wedding and even now before big holiday events, I have made up this chocolate chip cookie dough, scooped it into balls and flash froze them in the deep freezer. Once frozen, I placed them into a gallon size freezer bag and stored them away until we were ready to bake them. Saves so much time!
