These chocolate chip cookies made with fresh milled flour are a classic. The edges are slightly golden with a slight crisp and the middle is soft and chewy with no chilling required!
Who knew there were SO many variations to making and baking chocolate chip cookies! Phew! I tested and tested so many different methods: softened butter mixed until just combined, softened butter creamed, melted butter, more baking powder, cornstarch, baking at 350F vs 375F, etc., and finally settled on this one!
In my many attempts at finding a great chocolate chip cookie recipe, I found that baking at 350F made a slightly drier cookie. I’ve come to the conclusion that baking at 375F is the perfect temperature for caramelizing the sugars to create the soft chewy cookies. Using melted butter instead of room temperature butter also contributes to a chewier cookie. Note that the cookies will look more puffed when they come out of the oven, but will deflate a little as they cool.
If you don’t overheat your melted butter to begin with these don’t require chill time. If your cookies are going completely flat in the oven then your butter was most likely too hot. In that case just chill your dough for about an hour and try again.
What You’ll Need To Make Chocolate Chip Cookies Made With Fresh Milled Flour
Butter: For this recipe we’re going to use melted butter. When melting you want to just melt it. We don’t want it too hot. On the stove I shut off my burner when there were a few small chunks left to melt and my melted butter was around 115 degrees Fahrenheit.
Sugar
Brown Sugar
Vanilla Extract
Eggs
Fresh Milled Soft White Wheat Flour
Baking Soda
Baking Powder
Salt
Chocolate Chips/Chunks: You can use any chocolate chips/chunks you prefer. We personally like milk chocolate the most.
Can I Chill or Freeze The Dough For Later?
Yes, you can do either if you don’t want to bake them right away. I like to use a standard cookie scoop and scoop cookies onto a parchment lined pan. You can keep them chilled in the fridge for up to 4 days or in the freezer for up to 3 months. For freezing I like to freeze for 1-2 hours until frozen and then place in a freezer bag until ready to pull out and bake.
You can bake right away from frozen. Just note that chilled or frozen cookies may not spread as much as the dough that was baked right away, but they are just as delicious! The chilled and frozen cookies also got a little more golden than the ones baked right away.
Shop This Post
Where To Buy Grains Online
This post contains affiliate links, which means I make a small commission at no extra cost to you.
If you try this recipe and love it, I would love if you gave it 5 stars and leave a review below!
You can also Tag me on Instagram or Facebook @freshmilledmama and share a photo in my Facebook Group.
The Best Chocolate Chip Cookies Made With Fresh Milled Flour (soft and chewy)
Ingredients
- 226 grams butter (1 cup) *See note 1
- 150 grams sugar (3/4 cup)
- 165 grams brown sugar (3/4 cup packed)
- 1 tbsp vanilla extract
- 2 large eggs
- 384 grams fresh milled soft white wheat flour (approx. 4 cups)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt *see note 2
- 2 cups chocolate chips of your choice *see note 3
Instructions
- Preheat your oven to 375℉.
- Melt your butter over low heat in a small saucepan. Make sure it's not too hot. *See note 1
- Add melted butter, sugar, and brown sugar to your mixing bowl or stand mixer and mix until combined.
- Add vanilla extract and eggs and mix until incorporated.
- Add baking soda, baking powder, and salt. Mix until combined.
- Add flour and mix until combined, but don't overmix. Then add in chocolate chips and mix until combined.
- Using a standard cookie scoop drop cookies about 2 inches apart on a parchment lined baking sheet.
- Bake for 9-11 minutes until edges are golden. In my oven they are done as pictured in 9 minutes. If you like yours to be a little more golden go a little longer. This will vary with preference and different ovens.
- Cool cookies for 2-3 minutes on the baking sheet and then use a spatula and move to a cooling rack to finish cooling.
Did you let the dough “rest” at all so the flour absorbs the liquid, or was it fine to scoop and bake right away?
No, I scooped and baked right away.
Newbie fresh milled flour user here. When making cookies and baked goods, do you sift out the larger bits first before using the four? No matter how fine a grind I do, there’s always a little bit thats just slightly less fine than the rest.
I never sift! I use a Komo Mio and it mills pretty fine, but I still see little pieces of bran. I’ve never had an issue or noticed them in my final product. This can vary depending on the mill.
I HAVE to comment. I normally never do, however…
I am new to fresh milled flour. Thought I’d try this recipe. It was awful. My cookies were soft-ish and sooo flat and thin. I was very embarrassed and upset since I’m an experienced baker. Haven’t had a bad or burned batch in years. I was not mad at the recipe because 1- I knew my butter was too hot (but my baby was fussy so I rushed my cookies)
2- I subbed honey (I am experienced I. This so this is never an issue)
3- did not let them cool long enough
Yeah, there’s so much wrong here that most would think “of course they turned out bad” LOL but I’ve been in worse situations (if you can believe it) and they still turned out good. Anyways, I decided to try again since it was my first cookie with FMF. It turned out so great. Lesson learned, variables with FMF affect your cookie differently.
1- I used softened butter.
2- I used raw, unfiltered honey about 3/4 cup
3- I actually let it cool for the recommended time specified in the recipe. Which, I usually abuse that time-frame as a guideline. To me, it is now law lol
This was a great recipe. If you’re new to FMF, even being very experienced, even if you mastered consistent soughdough with 100% FMF with a perfect ear, crumb and rise, follow this recipe to the letter for best results. This is my new go-to. The 384g of flour is also SPOT ON
I’m so sorry about your 1st batch, but so happy you were willing to give them another go! <3
These cookies are irresistible! The buttery sweetness mixed with the nutty flour is delicious! I let them rest in the fridge a bit so they spread out less.
Thanks Talitha! <3
These are some of the best chocolate chip cookies I have tried !! So good with just the right amount of crunch !!
Thanks! Glad you enjoy them!
Delicious! My family couldn’t get enough. I’ll be making another batch tomorrow.
Enjoy! <3
I am used to using 130 grams of fresh milled flour per cup. Some other bakers I know use 120. How did you come up with your measurement weight per cup? I use 130 for both hard and soft wheat.
These turned out amazing. I will probably reduce the sugar next time. I only used 1cup of chocolate chips.
Glad to hear!
These cookies were so good. I used browner butter and the taste of these cookies is fantastic. They were crispy on the edges and chewy in the middle!
Mmmmmmm! That sounds delicious.
Have you made these with coconut sugar?
I personally haven’t, but I think it would be a good sub!
The cookies I’ve been waiting for!! I have had the hardest time trying to find this texture! Soft yet chewy! These are fabulous and so easy! Hands down the best chocolate chip cookie! I recommend chilling the dough and I also bang my sheet on the oven once they come out because I like a flat cookie lol but absolute perfection! I used all soft white wheat as well and used salted butter.
So glad you enjoyed them! Thanks for sharing!
The chocolate chip cookies are fantastic! Way better than cookies with all purpose flour. We make them often and always keep a couple of extra dozen in the freezer.
That’s awesome! <3
Hi! Could I sub sucanat and honey crystals for the sugars? Thanks!
I haven’t personally baked with those so I can’t really say. If you try it, I’d love to hear your results.
Yes I substitute honey granules for sugar in everything. They were delicious!
<3
I followed this recipe exactly and for some reason the cookies were very dry and crumbly. They didn’t spread out at all and the bottoms were overdone.
I’m sorry to hear that. Did you weigh your ingredients or use the standard cup measurements?
Same with me. Unfortunately they didn’t flatten. I halved everything in the recipe and weighed the amounts. According to google the reason cookies don’t flatten is too much flour
That is so interesting. I wonder if it’s the difference in flour or altitude? I’m stumped because when I weigh out everything mine are not dry and almost seem too wet. Sorry you’re having troubles with it.
I am so thankful for your work to make this recipe soooooo good. We have tried countless fresh milled recipes and most have flopped (likely my fault). This was the first time I took the time to weigh the ingredients. Let me just say, THESE ARE SO AMAZING!!!!! Everyone in the family gives 5 stars!!!
I’m so glad you all like them! Thanks for the feedback Heather! <3
I have a tried and true all purpose flour recipe so I was nervous to give fresh milled a try. I also wasn’t sure how it would turn out since I am higher altitude (5300ft). I weighed sugar, and flour, and measured everything else how the recipe called and the cookies turned out perfectly!! My family is impressed!
Thanks for sharing your results with your altitude. Glad you all enjoyed them!
AMAZING!
I’ve made these 3 times in 3 weeks 🙂 for other people of course. Haha 😆
First time baked right away and second time I chilled the dough and baked too long (entirely my fault)
Attempt 3 I’m chilling for only 30 mins – each time. Amazing. Flavor, texture, ohh and I even cut back on the sugar and they are great! Thank you!
I’m so happy to hear this! Thank you!
How much sugar did you cut back on please? TIA x
I have a browned butter chocolate chip cookie recipe I use with AP that everyone always requests I make for parties. I’ve never been able to replicate it with fresh flour, but these came super close! They were really good and I’ll definitely make again. I did brown the butter and then let it cool for about 20 minutes. I was concerned at first b/c the dough seemed a lot drier than most cookie doughs I’ve made. I let it chill for about 2 hours – we prefer a more chunky cookie. They came out perfect at 10 minutes!
I’m so glad they came out well for you! Browned butter sounds like an amazing addition. I have yet to try it.
DELICIOUS! I am still pretty new to baking with fresh milled flour, but these turned out perfectly. We gobbled them up so fast. Thanks for sharing the recipe.
So glad to hear! Welcome to the fresh milled journey! Enjoy!
These are GREAT!!!
Thanks Holly!
Hello fresh milled mama!
I made these cookies today and they were really good!
I used spelt flour which I ground and sifted several times. I left the course bits out.
I had to add a few extra scoops of flour and I added some cornstarch to prevent spreading.
They turned out so beautifully. We love them. Thank you for the recipe!
Hello! Thanks for sharing your process and results! So glad you enjoyed them. <3
Hi Linda,
How much cornstarch did you add?
Thank you for testing this and getting the recipe just right! I am so glad that I used the weight instead of cups to measure. I actually needed 2 sticks plus 2 Tablespoons of butter to get the correct grams. I used Zamut and soft red and added chopped pecans. They turned out very good.
Shelia
Thanks for the feedback! I’m glad you enjoyed this recipe!
“The best cookies ever” from my husband. Took them to an event at church today and sooo many compliments! Super easy to make a delicious flavor!
<3 Thank you! Glad you and others enjoyed them!
Finally an amazing fresh milled chocolate chip cookie recipe! Not overly sweet. These are perfect! I did do half a batch with my dough refrigerated for 2 hours and the other half was with the dough cold but out on the counter about an hour. The cookies spread way more if the dough isn’t super cold so I’ll keep refrigerating the dough. Thanks so much!
So glad you enjoyed them!
I had given up on making cookies because they either flatten in to bridle or stay too firm cause of too much flour. I never could get it just right except 1 time. I decided to try your recipe and it came out perfect. Addicting for sure!! Have you ever tried using liquid honey for sweetner?
Woohoo! Glad they worked for you! I have not tried honey for cookies.
I made these today and in place of sugar I used 1/2 cup of honey and in place of light brown sugar I used 3/4 cup sucanet. Everything else I left the same. I did chill for about 20 min and they look fantastic! My little boy loved them.
Yum! Thanks for sharing how you substituted honey and sucanat! Glad you enjoyed them!
Me and my 10 yr old made these today! Everyone loved them. They were super easy and quick to make which is a win win!
That’s awesome! Thanks for taking the time to leave this rating!
These cookies, made exactly as the recipe states, are absolutely amazing! Unfortunately, my willpower isn’t. This is going to be tough!
LOL! Glad you enjoyed them!
The chocolate chip cookies came out beautifully. I milled on fine setting and it was perfect. Thank you! Husband and neighbors loved them!
So glad they enjoyed them! Thanks, Mary!
Thank you so much for all your research, these came out great!!!
I weighed my soft wheat to 384 grams and it came out to be a little under 3.5 cups so I added a half a cup or so of more flour. This happens a lot to me in other recipes so I like to go for cups rather than weight for cookies, etc. Thank you for both ways to measure. Your website is such a treasure, thanks again!!
You’re welcome! Thank you for the kind words! I know it’s so hard to judge the weights with all of the berries varying weight per cup as well. With most things baking you don’t want to pack the flour when measuring so I find 96g of soft white to be equivalent to a cup of flour that is lightly spooned and leveled.
My family loves when I make these cookies! Definitely going to be a staple in our house!
That’s awesome! So glad your family enjoys them!
Perfect texture! Crispy on the edges and gooey in the middle (I under bake a bit) I do brown the butter and then let cool. It brings out a nutty taste to the cookie. Amazing!
That sounds AMAZING!
These were delicious! I started making them like I make my tollhouse cookies, so missed the step to melt the butter, but they were still great! I like to make a batch and freeze balls of dough to make cookies later, and those turned great too! They were a hit with the extended family who are sometimes skeptical about all my fresh milled recipes
That’s awesome that the skeptics enjoyed them, too! Glad you enjoy them!
Chocolate Chip Cookies, Perfection! Baked for 10 min for my husband who likes them chewy 12 for crisp for myself!
Glad you both enjoy them!
These were excellent! This was my first time trying cookies with freshly milled flour and they did not disappoint. No one would ever know there were from whole wheat flour. Thank you so much for sharing!
That’s awesome! <3
Very new to FMF but tried these the other day. They were delicious! A slight chew at the end from the whole grains but not unpleasant at all. I would gladly take a slight chew over processed flour!
Glad you enjoyed them!
This is my second recipe with fresh milled wheat and it is tasty! I made my first batch a little too large so I baked a second batch of smaller cookies and they are perfect! I do wish they were a bit puffier so I hope to learn how much cornstarch to add to reduce spreading. The flag
Glad you enjoyed them!
You had me at “no need to refrigerate” LOL!
I know your recipes are always amazing so I was excited to try these! My butter was a smidge less melty so the photos didn’t match my batter but I figured it was fine (which it was). I mixed half milk choc and half semisweet choc chips, two thumbs up on that. I set 2 min timers for cooling on pan so I didn’t lose track of time. I used Sonora which is a specific type of soft white (that is all I use for soft white needs). My son wanted some crispy ones so I flattened one batch a little bit before baking….worked perfectly.
These cookies are amazing!
But here’s the thing. I am experienced and yet I followed the recipe instead of messing around with it. When I tasted the batter I was like “meh” and then I tasted a cooled cookie and it was the best chocolate chip cookie I’ve ever had! So I don’t know how that happened! Magic! Definitely recommending these on my site!
I need to try Sonora! I’m so glad you enjoyed them and it’s crazy how it changes from basic dough to AMAZING cookie!
You can get Sonora at Blue Bird Grain for $9.99 flat rate shipping!
Good to know! Thanks!
These are the best cookies ever! I made half without chocolate chips and they were delicious too!
If I want to make a cookie cake out of this, would I need to adjust the recipe at all? And any idea how long I would cook it, or how would I know when it’s done?
So glad to hear you love them! I haven’t done this as a cookie cake yet (it’s on my list to try) but I’d start with the time in the recipe and increase if needed.
Finally a great cookie with freshly ground wheat. I have been making the ‘famous’ chocolate chip cookies for over 30 years (they are ok but the kids and hubby loved them)and then I found this recipe. Absolutely the best chocolate chip cookie ever! Ground up organic soft white wheat berries, used the weight for measurements on everything. These are absolute perfection. Just mix, scoop and bake. They still taste good after 5 days in the cookie jar…really don’t last much longer than that.
That’s wonderful to hear! Thanks for the feedback! <3