If you’ve been struggling to find fresh milled chocolate chip cookies that aren’t crispy then look no further! This easy beginner recipe has the perfect chewy, soft, and moist texture that is sure to be your family’s next favorite dessert. These cookies are perfect for after-school snacks, on the go, or simply sharing with friends and family.
If you’re new to fresh milled flour, know that it doesn’t have to be hard or confusing. This recipe is easy and straight forward, there is no chilling or rest time for the dough. Just mix and bake!
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Ingredients/Variations
Soft White Wheat Berries – You’ll want soft white wheat berries because they have lower protein and gluten than hard wheat, making your cookies soft and tender. I used this one this time. I haven’t tried experimenting with ancient grains like spelt but that could work too!
Brown Sugar – Gives a richer flavor than regular sugar with a smidge of caramel flavor, also helps keep the cookie soft and chewy. Using white sugar will make a crispier cookie.
Salted Butter – I prefer salted butter but feel free to use unsalted if that’s all you have. It may not be quite as flavorful as salted but that will still make a delicious cookie.
Egg – Bonus points if you source from local pasture raised chickens, these will be the richest and most nutritious eggs.
Vanilla Extract – Store bought is fine, but homemade is even better!
Baking Soda – Makes the cookies spread more and adds to the chewiness.
Salt – Enhances all other flavors, I use Redmond’s Real Salt.
Sour Cream – Adds moisture, richness and a slight sour tang – the secret ingredient! This cannot be omitted.
Chocolate Chips – You can really experiment here, I typically use semi-sweet but dark chocolate or even raspberry chocolate chips could be delicious!
Tools You’ll Need
- Mixing bowl and handheld mixer or stand mixer (this is the stand mixer I have and I LOVE it)
- Measuring cups and spoons
- Baking Sheets
- Spatula
- Cookie Scoop
- Parchment Paper (unbleached if you can, like this one)
- Grain mill (I’m currently using my mom’s trusty Whispermill from 30 years ago, still works like a charm! It’s been rebranded as the Wondermill now)
Step-by-Step Instructions (with Photos)
Mill the flour
Mill into a fine flour and set aside.
Preheat oven
Set to 350° F and place a rack on the top third of the oven and a rack on the bottom third, keeping them evenly spaced.
Cream together the brown sugar and softened butter
Add them in your mixing bowl or stand mixer and mix until combined, use low/medium speed.
Add the egg and vanilla extract
Mix until combined, again use low/medium speed.
Add dry ingredients
Dump the entire bowl of milled flour in (trust me, the measuring is already done so just dump it all in) and then add the baking soda and salt. Mix until combined, again use low/medium speed. The dough will look dry.
Add the sour cream
The secret ingredient that makes the perfect moist and chewy cookie! Mix on low/medium again until combined.
Add chocolate chips
Mix on medium to mix the chips in fully.
Scoop onto prepared cookie sheet
Prepare a parchment paper lined cookie sheet and using a cookie scoop drop the dough balls onto the sheet, evenly spaced apart. Add extra chocolate chips on top if desired.
Bake
Bake for 5-6 min on the bottom rack and then switch to the top rack for another 5-6 min until golden
Place on counter or cooling rack
Wait until cookies have fully set and then enjoy!
Fresh Milled Chocolate Chip Cookies with Sour Cream Recipe
Fresh Milled Chocolate Chip Cookies with Sour Cream
Ingredients
- 1 2/3 cup Unground Soft White Wheat Berries (or 320 g if using a scale)
- 1 cup Brown Sugar (lightly packed)
- 1 stick Salted Butter (softened – I use the microwave in 10 second increments, flipping a side over each time until softened)
- 1 Egg
- 1/2 tsp Vanilla Extract
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Sour Cream
- 1/2 cup Chocolate Chips (I used semi-sweet mini)
Instructions
- Mill the 1 2/3 C (320g) soft white wheat berries into a fine flour. Set aside.
- Pre-heat the oven to 350° and prepare two baking sheets with parchment paper. Move two evenly spaced racks into the oven, one on the top third of the oven and then other on the bottom third.
- Add the 1 C brown sugar and 1 stick softened salted butter to a stand mixer or bowl for hand mixer. Cream together on low/medium until combined.
- Add 1 egg and 1/2 tsp vanilla extract. Mix until combined.
- Add in all of the freshly milled flour along with 1 tsp baking soda and 1/2 tsp salt. Mix until combined, it will look dry.
- Add in 1/2 C sour cream and mix until combined again. Add 1/2 C chocolate chips and mix together again.
- Using a cookie scoop (I used a 1.5" size) drop the cookie dough into 12 evenly spaced balls on the prepared baking sheet. Add extra chocolate chips on top if desired. Put the pan in the lower baking rack and bake for 5-6 min. Then switch to the upper rack for 5-6 min. Do this for both sheets. Cookies should be puffed up and golden brown on the bottoms.
- Place cookies on counter or cooling rack. Once cooled (if you can wait that long), enjoy!
Tips & Tricks
- Make sure to add the entire amount of milled flour.
- Test the cookies by only putting three on a sheet to begin with. If you find the size/bake time of the cookies works then fill the rest of the cookie sheets
- Utilize an upper and lower rack and alternate the sheets to ensure even baking throughout all of the cookies. No more uneven baked goods!
How to Store
- Room temperature: Store baked cookies in an airtight container for 3-4 days
- Freezer: If you don’t feel like baking the dough now, flash freeze the dough balls on a cookie sheet and then put them all in a freezer safe ziploc bag. When you feel like having freshly baked cookies then take out how many you need and bake from frozen! And voila! It might need a couple more minutes in the oven when baking this way though.
Tip: Add a slice of bread in the room temp airtight container to keep the cookies from drying out!
Frequently Asked Questions
Nope! That’s the beauty of this one, you just mill, mix, and bake!
Soft white wheat is what I use and is perfect for this recipe.
Yes, you can try substituting grains like spelt or einkorn or using different mixtures of multiple types but know that I haven’t tried that with this one. Let me know in the comments if you’ve tried it!
Wanting more kitchen inspiration? Check out my other posts about setting up and decorating a from-scratch cottage kitchen!
These fresh milled chocolate chip cookies are a tried and true family favorite around here. Other desserts are delicious too but sometimes you just need a stack of cookies and a good ol’ glass of cold milk. I truly hope you love them as much as we do!
If you love it please leave a review and let me know in the comments if you’ve tried it with other grains!
This is lovely.
Thank you so much! 🙂
These cookies are my favorite! ❤️
Thank you! I’m so glad to hear that! 🙂