I’ve been on a bit of a cookie roll lately and this one is a tasty classic. These chocolate chip cookies with fresh milled flour are buttery, chocolatey, chewy, tender and perfect. I recently made two batches in less than 4 days because we just couldn’t get enough.
What you need to make Chocolate Chip Cookies with Fresh Milled Flour:
Everything you need (minus the egg, oops)
Cookies, a quick how to:
Preheat the oven and prepare two baking sheets with parchment paper.
Mill the wheat berries into a medium bowl, then add baking powder, baking soda and salt. Give it a quick whisk to combine.
Cream the room temperature butter and sugars, 3-4 minutes, until lighter and fluffy.
Add the egg and vanilla, beat another minute.
Add the dry ingredients and mix on the lowest mixer setting, until there is almost no dry flour left.
Throw in the chocolate chips, stir at the lowest setting just until incorporated (or mix in by hand).
Using a small cookie scoop, make 24 cookie balls. Refrigerate for at least 1 hour. Bake for 9-11 minutes at 350 degrees. Enjoy.
After the egg and vanilla are mixed inCookie dough!24 perfect dough balls
The plate displaying these chocolate chip cookies is from Manatee Pottery in the Village of the Arts in Bradenton, FL. This gorgeous plate ranks in the top 2 of my favorite pottery pieces of all time. The artist/potter, Eileen, has been working on pottery each time I’ve stopped by. She is so friendly and makes beautiful functional art. I also have several mugs and a bowl from Manatee Pottery that I love, see below.
Mill the wheat berries into a medium bowl, add the baking powder, baking soda and sea salt. Give it a quick whisk, set aside.
To the bowl of a stand mixer, add the butter, brown sugar and granulated sugar, cream together on medium speed for 3-4 minutes, until lighter and fluffy. Add the vanilla and egg, mix on medium for another minute until well combined.
Add the dry ingredients and mix on the lowest speed just until it’s about combined, then toss in the chocolate chips and mix just until the chocolate chips are evenly distributed, don’t over mix.
Using a small cookie scoop, make cookie balls and transfer them to a tray or plate. Cover and refrigerate 1 hour before baking. You can bake the cookies immediately but they will be flatter than if you refrigerate the dough first. When you are ready to bake, preheat the oven to 350 degrees and bake for 9-11 minutes, until the edges are set. Remove from oven, let cool on pan for 5-10 minutes, then transfer to a wire rack to finish cooling. Try not to eat a dozen perfectly warm and gooey chocolate chip cookies. The cookies can be stored at room temperature in an air tight container for 5-7 days.
