Description
These Easy Fresh Milled Flour Cookies are a wholesome twist on classic chocolate chip cookies, made from freshly milled whole wheat flour for a nutty, rich flavor. Soft, chewy, and lightly golden, they combine the goodness of freshly ground wheat with the indulgence of sweet butter and chocolate chips. Perfect for a comforting homemade treat that feels both rustic and delicious.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 1/2 cups freshly milled whole wheat flour (hard white or soft white wheat)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Optional
- 1 1/2 cups chocolate chips or chunks
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large bowl, use an electric mixer or sturdy spoon to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and well combined, which will take about 2-3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate them. Then stir in the vanilla extract to infuse the dough with a warm flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the freshly milled whole wheat flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Mix Dry Ingredients Into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing, which can toughen the cookies. If using, carefully fold in the chocolate chips or chunks.
- Portion the Dough: Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading as they bake.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake the cookies for 9-11 minutes, or until the edges turn golden and the centers are set but still soft. Avoid overbaking to maintain tenderness.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up slightly before transferring them to a wire rack to cool completely, ensuring the perfect texture and preventing breakage.
Notes
- Using freshly milled whole wheat flour adds a deeper, nuttier flavor compared to regular flour.
- Make sure the butter is softened but not melted for the best creaming results.
- Do not overmix the dough once the dry ingredients are added to keep cookies tender.
- Spacing cookies 2 inches apart allows them to spread without merging.
- Optional chocolate chips add sweetness, but you can omit them for a more wholesome cookie.
- Store cookies in an airtight container at room temperature for up to 5 days.
