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
Basic Kitchen Scale or Baker’s Math Kitchen Scale
My top 2 places to order wheat berries are Azure Standard or Country Life Natural Foods. If it’s your 1st order through Country Life use code: freshmilledmama for 10% off!
See more useful kitchen tools that I recommend.
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.
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.
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.
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!
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.