These chocolate chip cookies with freshly milled flour are the result of a lot of testing, and I can finally, finally say that they're better than your "original" chocolate chip cookie. They bake up thick, soft, and chewy with chocolate flavor in every bite. Freshly milled flour gives them a deeper taste than store-bought flour, and the addition of barley flour adds the finishing touch.
IMPORTANT: You can make these without barley flour too, I realize that's not something people usually have in stock. Simply skip the barley flour and use hard white wheat or hard red wheat instead.
(You could probably use other grains as well with decent results, but I haven't tested that, so I don't feel comfortable recommending it!)
If you enjoy baking with freshly milled grains, you'll also love my other staple recipes, like fresh milled cinnamon rolls, fresh milled sourdough sandwich bread or the "original" fresh milled sourdough boule.
Summarize & Adapt This Recipe On:
Quick Look
- Prep Time: 25 minutes
- Cook Time: 17–18 minutes per batch
- Total Time: About 3 hours 30 minutes (including chilling)
- Servings: 25 cookies
- Difficulty: Easy
- Baking Method: Oven-baked
- Best For: Everyday baking, holidays, snack prep, dessert trays
Jump to:
- Summarize & Adapt This Recipe On:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Fresh Milled Chocolate Chip Cookies
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Fresh Milled Chocolate Chip Cookies
- Other Delicious Recipes
- The Best Fresh Milled Chocolate Chip Cookies (Soft and Chewy)
- Need Help Tweaking This Recipe?
- Other Fresh-Milled Dessert Recipes You'll Love
Important Ingredients
- Fresh-milled hard white flour this is the base of the cookies and gives them way better flavor than regular flour.
- Barley flour adds a light malt-like taste that pairs especially well with milk chocolate.
- Butter + sugars creates structure, chewiness, and the classic cookie texture.
- Chocolate chips are non-negotiable. Use milk chocolate for a softer, sweeter cookie or dark chocolate for a stronger contrast. I like using mini chips so that there's at least one in every bite!
- NOTE ON THE BUTTER: I don't know why, but melted butter seems to work better for freshly milled flour in cookies. I prefer to make all purpose cookies with softened butter, and fmf cookies with melted.
See recipe card for quantities.
Substitutions & Variations
- Barley flour can be replaced with more hard white wheat flour
- Brown sugar can be increased slightly for extra chewiness, but don't use a lot more, or the cookies will end up tough
- Milk chocolate can be swapped for dark or semi-sweet chocolate
- Chilling time can be prolonged overnight for deeper flavor
- You can add a pinch of cinnamon or espresso powder for a richer profile, or a pinch of sea salt as a finishing touch
How to Make Fresh Milled Chocolate Chip Cookies
Step 1: Mill your barley and hard white wheat (Image 1).
Step 2: In a mixing bowl, whisk together the flour, baking soda, cornstarch, and salt (Image 2).
Step 3: In a large mixing bowl, stir together the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla (if using), until smooth, about 2 minutes (Image 3).
Step 4: Add the dry ingredients to the wet ingredients and stir just until no dry flour remains (Image 4).
Step 5: Fold in the chocolate chips. Cover the bowl and refrigerate the dough for at least 3 hours, or overnight for the best flavor and texture (Image 5).
Step 6: Preheat the oven to 165°C (325°F). Line a baking sheet with parchment paper.
Step 7:Take your dough out of the fridge at least 30 minutes before you plan to start baking cookies, to give it a chance to warm up a bit. Scoop the dough into portions of about 3 tablespoon each (I use an ice cream scoop of that size). (Image 7). Place the dough portions on the prepared baking sheet, leaving some room for spreading.
Step 8: Bake for 12 - 14 minutes, or until the edges are a bit golden and the centers still look soft.
Step 9: Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack
Hint: do not overbake the cookies. The centers should still look slightly underdone when you remove the cookies from the oven. They will continue cooking on the hot baking sheet as they cool, resulting in perfectly soft centers and chewy edges..
Baking Schedule
If you'd like fresh cookies after dinner, here's a simple schedule that works well:
- 1:00 PM: Mill the flour and mix the cookie dough.
- 1:25 PM: Cover and refrigerate the dough.
- 4:25 PM: Remove dough from refrigerator.
- 4:55 PM: Preheat oven and portion dough.
- 5:10 PM: Bake first batch.
- 5:30 PM: Cool slightly and enjoy warm cookies.
For even better flavor, prepare the dough the night before and bake the following day.
💭Crucial Success Tips
The chilling time is not optional if you want thick, bakery-style cookies. Freshly milled flour continues absorbing moisture as it rests, which improves both flavor and texture. I find the sweet spot is at least 3 hours in the refrigerator, though overnight chilling produces the very best results.
Recipe FAQs
Answer
Chilling allows the freshly milled flour to fully hydrate and gives the flavors time to develop. It also helps prevent excessive spreading during baking.
Absolutely. Portion the dough before freezing and place the dough balls on a baking sheet until firm. Transfer them to a freezer-safe container and freeze for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time.
How To Store Fresh Milled Chocolate Chip Cookies
Store baked cookies in an airtight container at room temperature for up to 4 days. They stay soft if slightly underbaked and sealed well. You can also freeze baked cookies or raw dough portions for longer storage.
Other Delicious Recipes
- Fresh Milled Sourdough Grissini (Twisted Italian Breadsticks)
- Fresh Milled Sourdough Burger Buns
- Fresh Milled Sourdough Tortillas (Soft and Foldable!)
- Soft Fresh-Milled Sourdough Sandwich Bread
If you tried these fresh milled chocolate chip cookies (soft and chewy) or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
The Best Fresh Milled Chocolate Chip Cookies (Soft and Chewy)
Ingredients
- 280 g freshly milled hard white wheat flour
- 50 g freshly milled barley flour from hulled or pearl barley, whichever you have on hand
- 5 g baking soda 1 teaspoon
- 4 g cornstarch 1½ teaspoons
- 3 g fine salt ½ teaspoon
- 170 g butter melted, unsalted
- 150 g brown sugar
- 100 g granulated sugar
- 1 egg large
- 1 egg yolk
- 10 g vanilla bean paste or 5 g vanilla extract / 1 teaspoon
- 200 g milk chocolate chips or chopped milk chocolate
Method
- Mill your barley and hard white wheat.
- In a mixing bowl, whisk together the flour, baking soda, cornstarch, and salt.
- In a large mixing bowl, stir together the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla (if using), until smooth, about 2 minutes.
- Add the dry ingredients to the wet ingredients and stir just until no dry flour remains.Fold in the chocolate chips.
- Cover the bowl and refrigerate the dough for at least 3 hours, or overnight for the best flavor and texture.
- Preheat the oven to 165°C (325°F). Line a baking sheet with parchment paper.
- Take your dough out of the fridge at least 30 minutes before you plan to start baking cookies, to give it a chance to warm up a bit. Scoop the dough into portions of about 3 tablespoon each (I use an ice cream scoop of that size). Place the dough portions on the prepared baking sheets, leaving some room for spreading.
- Bake for 12 - 14 minutes, or until the edges are a bit golden and the centers still look soft.
- Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack.
Notes
- I usually use hulled barley, but pearl barley works well too. Simply mill it into flour and use the same amount by weight.
- Barley flour adds a subtle malted flavor that pairs especially well with milk chocolate.
- If using only hard white wheat, the cookies will have a more classic chocolate chip cookie flavor while still staying soft and chewy.
- Make sure your butter is melted, but not too hot. Melted butter works better than softened, but you don't want it hot, but warm.
- Chilling the dough is VERY important. Freshly milled flour continues absorbing moisture during the rest, which improves both flavor and texture.
- For bakery-style cookies, press a few extra chocolate chips into the tops of the dough balls right after baking (so they melt slightly, but not entirely).
- Store leftovers in an airtight container at room temperature for up to 4 days.
Kirsten says
These look delicious! Thank you for the recipe!
Donna Dixon says
They look like my kind of cookie. I use hard wheat berries in my cookies as well. Could these be made with a sourdough discard? I am not sure about what alterations to make in a recipe, if so.
Tina says
Hi Donna!
I haven't tested this recipe with a sourdough starter, but 'm very relaxed about adding it in those kind of cookies generally. I'll usually add anywhere from 60-80g to a batch, and make sure t leave them in the fridge for at least 1 day to give the starter time to ferment the dough. So I'm fairly confident that should work for these as well! I will test this out though and make a note in the recipe, as soon as I have some time to do it. Because I too like my cookies fermented usually 🙂