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Delicious homemade chocolate chip cookies made with fresh milled grains on a cooling rack.

Fresh-Milled Soft Chocolate Chip Cookies

Author: Tina
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Prep 20 minutes
Cook 14 minutes
Rest Time 15 minutes
Total 49 minutes
These fresh-milled soft chocolate chip cookies have rich flavor and none of the dryness people often expect from whole grain baking. They come together quickly, don’t require chilling, and use simple ingredients you probably already have on hand.
Course Dessert, Snack
Cuisine American

Ingredients

  • 110 g salted butter if using unsalted, just add a pinch of salt!
  • 100 g white sugar raw cane works great
  • 50 g light brown sugar
  • 5 g vanilla
  • 1 egg large
  • 180 g fresh milled hard wheat flour
  • 2.5 g baking soda
  • 1.5 g salt or a little extra if you like
  • 130 g chocolate chips or chunks

Method

  1. Microwave the butter just until melted, about 30–40 seconds. It should be liquid but not hot. Let it cool for a minute if needed.
  2. In a bowl, mix the melted butter with both sugars until creamy and smooth. This doesn’t need a long mix, just enough to combine everything well.
  3. Add the vanilla and egg and mix briefly until just incorporated. Don’t overmix here. Once the egg is blended in, stop.
    Add the fresh milled flour, baking soda, and salt. Mix until you get a not too dry, but not too wet dough.
    Let the dough sit for 10–15 minutes. This gives the fresh milled flour time to absorb moisture and softens the bran. The dough will come together more easily after this rest. During this time, you can preheat your oven to 175°C (350°F). Line a baking sheet with parchment.
    Use your hands to gently press the dough into one cohesive ball. This is about testing the consistency, not about shaping! It should feel soft and slightly tacky, not dry. If it feels crumbly, give it another minute or two of rest before adding anything.
  4. Fold in the chocolate chips or chunks with your hands until somewhat evenly distributed.
  5. Divide the dough into 12 large balls (or 9 if you want extra-thick cookies). Place them on the baking sheet with space between them. Don’t flatten.
  6. Bake for 12–14 minutes. The cookies should look pale, puffy, and just set on top. The centers will look underbaked. That’s exactly what you want.
  7. Let the cookies cool on the pan for at least 20–30 minutes. They’ll sink, firm up slightly, and turn into soft, dense cookies as they cool.

Nutrition

Serving1g

Notes

  • Use a fine grind. The finer the flour, the softer the cookie. Coarse flour can make cookies feel dry or gritty.
  • Keep in mind that fresh milled flour absorbs more moisture.That’s why the dough will change more as it sits. If the dough feels stiffer after resting, that’s normal.
  • Overmixing makes cookies firm. Once the dough comes together, stop.
  • Pressing the dough together gently keeps the cookies soft, don’t squeeze them excessively.
  • Pull the cookies while they still look pale and slightly underdone. Fresh milled cookies dry out quickly if overbaked.
  • Hard white gives a softer, milder cookie. Hard red has more flavor but feels heartier.

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