Description

These Easy Fresh Milled Flour Cookies are a delightful treat made with freshly milled whole wheat flour, delivering a wholesome twist on classic chocolate chip cookies. Soft, chewy, and packed with flavor, these cookies combine the rich taste of brown sugar and butter with the wholesome goodness of freshly milled flour, making them perfect for a comforting snack or dessert.

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

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, which takes about 2-3 minutes using an electric mixer or vigorous hand mixing.
Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to fully blend. Stir in the vanilla extract to add depth of flavor.
Mix 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.
Combine Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing. Fold in the chocolate chips or chunks if you choose to include them.
Shape Cookies: Scoop tablespoon-sized balls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading during baking.
Bake: Bake the cookies in the preheated oven for 9-11 minutes or until the edges turn golden and the centers are set but still soft, monitoring closely to avoid overbaking.
Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.

Notes

Use freshly milled whole wheat flour for the best flavor and texture.
Do not overmix the dough once the dry ingredients are added to keep cookies tender.
If you prefer nut-free cookies, omit the chocolate chips or replace with dried fruit.
For softer cookies, take them out of the oven as soon as the edges are golden.
Cookies can be stored in an airtight container for up to one week.
Whole wheat flour may absorb more moisture; if dough feels too dry, add a tablespoon of milk or water.