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compost cookies made with fresh milled flour. add ins are chocolate chip, potato chips, pretzels, and coffee grounds
Fresh Milled Mama

Compost Cookies Made With Fresh Milled Flour

5 from 3 votes
These compost cookies made with fresh milled flour are a great way to satisfy a sweet and salty craving! They are packed with chocolate chips, salty potato chips, crunchy pretzels, and an unexpected coffee twist. A mix of everything you crave, rolled into one delicious, crunchy-chewy bite. Plus, no chilling required!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 36 cookies (approx.)
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 226 grams butter, melted (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 (mix and match with chopped up candy bars or butterscotch chips if desired)
  • 1 cup coarsely chopped pretzels
  • 1 cup coarsely chopped potato chips
  • 1 tbsp coffee grounds

Method
 

  1. Preheat your oven to 375℉.
  2. Melt your butter over low heat in a small saucepan. Make sure it's not too hot. *See note 1
  3. Then add melted butter, sugar, and brown sugar to your mixing bowl or stand mixer and mix until combined.
  4. Next add vanilla extract and eggs and mix until incorporated.
  5. Add baking soda, baking powder, and salt. Mix until combined.
  6. Add flour and mix until combined, but don't overmix. Then add in chocolate chips, pretzels, potato chips, and coffee grounds and mix until combined.
  7. Using a standard cookie scoop drop cookies about 2 inches apart on a parchment lined baking sheet.
  8. 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.
  9. Cool cookies for 2-3 minutes on the baking sheet and then use a spatula and move to a cooling rack to finish cooling.

Notes

Note 1: Make sure your butter isn't too hot. I turn off my burner when there are a few small chunks left to melt. It was 115 degrees Fahrenheit. If it's too hot it can affect how your cookies bake. If you find your cookies are baking flat then your butter was most likely too hot. You can chill the rest of your dough and try again.
Note 2: I use salted butter and use the 1/2 tsp of salt this recipe calls for. If you use salted butter and want to omit the 1/2 tsp it will be fine. 
If you use unsalted butter I would recommend using 1 tsp for this recipe.