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Freshly baked soft and chewy chocolate chip cookies on a cooling rack.

The Best Fresh Milled Chocolate Chip Cookies (Soft and Chewy)

Author: Tina
5 from 1 vote
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Prep 25 minutes
Cook 18 minutes
Total Fermentation / Rest Time 3 hours
Total 3 hours 43 minutes
These fresh-milled chocolate chip cookies are thick, chewy, and packed with chocolate. I like adding a little barley flour because it gives them an awesome malted flavor that pairs really well with milk chocolate. Melted butter works better than softened in this recipe. If you don’t have barley on hand, you can use all hard white wheat instead. The dough also benefits from a long chill in the refrigerator, so remember to whip these up a day or two before actually baking them.
Servings 25 cookies
Course Dessert
Cuisine American

Ingredients

Dry 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
Wet Ingredients
  • 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
Mix-Ins
  • 200 g milk chocolate chips or chopped milk chocolate

Method

  1. Mill your barley and hard white wheat.
  2. In a mixing bowl, whisk together the flour, baking soda, cornstarch, and salt.
  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.
  4. Add the dry ingredients to the wet ingredients and stir just until no dry flour remains.Fold in the chocolate chips.
  5. Cover the bowl and refrigerate the dough for at least 3 hours, or overnight for the best flavor and texture.
  6. Preheat the oven to 165°C (325°F). Line a baking sheet with parchment paper.
  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). Place the dough portions on the prepared baking sheets, leaving some room for spreading.
  8. Bake for 12 - 14 minutes, or until the edges are a bit golden and the centers still look soft.
  9. 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.

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