Fresh Milled Chocolate Chip Cookies with Sour Cream
Soft and chewy chocolate chip cookies made with fresh milled flour and a secret ingredient - 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!
TIP: Instead of doing all 12 at once only do 3 to start and test bake them to see how long your oven needs, ovens may vary. Once you're happy with the baking times then do a full sheet.