Name: Fresh Milled Flour Chocolate Chip Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 2 min
Yield: 36
Cuisine: American
Ingredients: 1 cup (226g) unsalted butter, softened to room temperature (or melted and cooled slightly for chewier texture); ¾ cup (150g) granulated sugar; ¾ cup (165g) packed light brown sugar; 2 large eggs, room temperature; 2 teaspoons pure vanilla extract; 3 cups (about 420g) freshly milled soft white wheat flour (mill fine; sift if needed); 1 teaspoon baking soda; ½ teaspoon baking powder; 1 teaspoon sea salt (or ¾ tsp table salt); 2 cups (about 340g) semi-sweet or dark chocolate chips (plus extra for topping if desired)

Discover the ultimate upgrade to classic chocolate chip cookies using freshly milled soft white wheat flour. These treats boast a tender, chewy center, golden crisp edges, rich buttery taste, and wholesome nutrition from whole grains—all without any “healthy” compromise on flavor or texture. Perfect for family baking!

Why You’ll Love This Recipe:

You’ll adore these cookies because they transform the everyday chocolate chip experience into something truly special and nourishing. Freshly milled flour brings a subtle nutty sweetness and incredible freshness that store-bought whole wheat can’t match, while keeping the cookies incredibly soft and chewy instead of dry or heavy.

The combination of melted or creamed butter, brown sugar, and vanilla creates that irresistible gooey center with perfectly crisp edges. Plus, they’re made with real, unprocessed ingredients—whole grains mean more fiber, nutrients, and satisfaction without feeling like a “diet” treat.

Kids and adults alike devour them, and you’ll feel great knowing you’re serving something homemade and healthier. Once you try them, regular cookies just won’t taste the same!

Yield: 36 cookies

Fresh Milled Flour Chocolate Chip Cookies Recipe

Soft, chewy chocolate chip cookies made with wholesome fresh milled flour—nutty, buttery, and irresistibly delicious!

Prep Time 20 minutes

Cook Time 12 minutes

Additional Time 30 minutes

Total Time 1 hour 2 minutes

Ingredients

1 cup (226g) unsalted butter, softened to room temperature (or melted and cooled slightly for chewier texture)
¾ cup (150g) granulated sugar
¾ cup (165g) packed light brown sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
3 cups (about 420g) freshly milled soft white wheat flour (mill fine; sift if needed)
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon sea salt (or ¾ tsp table salt)
2 cups (about 340g) semi-sweet or dark chocolate chips (plus extra for topping if desired)

Instructions

Get milling and prepping! Start by milling your soft white wheat berries into fine flour using your grain mill—fresh is best for that amazing aroma and nutrition boost. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. This sets the stage for cookie perfection!
Cream the butter and sugars. In a large mixing bowl (stand mixer with paddle or hand mixer), beat the softened butter, granulated sugar, and brown sugar together on medium speed until light, fluffy, and creamy—about 2-3 minutes. This incorporates air for tender cookies!
Add the wet magic. Crack in the eggs one at a time, beating well after each. Pour in the vanilla extract and mix until everything is smooth and well combined. Scrape down the sides so no pockets of goodness get left behind.
Whisk the dry team. In a separate medium bowl, whisk together your fresh milled flour, baking soda, baking powder, and salt. This ensures even leavening and no salty surprises in a bite.
Bring it all together gently. Gradually add the dry ingredients to the wet mixture on low speed (or by hand with a sturdy spoon). Mix just until combined—stop when you see no more dry streaks. Overmixing makes tough cookies, so be gentle!
Fold in the chocolate chips. Stir in those glorious chocolate chips until evenly distributed. The dough will be thick and chunky—perfect! If it feels too soft, pop it in the fridge for 30 minutes to firm up.
Scoop and shape. Use a cookie scoop or spoon to portion out 2-tablespoon balls of dough. Place them 2 inches apart on your prepared sheets. For bakery-style looks, press a few extra chips on top.
Bake to golden bliss. Slide the sheets into the oven and bake for 9-12 minutes, until edges are lightly golden but centers still look soft and slightly underdone. They'll continue cooking on the hot sheet!
Cool with care. Let cookies rest on the baking sheet for 5 minutes (they firm up beautifully), then transfer to a wire rack to cool completely. Resist eating them all hot—they're worth the wait!
Enjoy and share the love! Grab a glass of milk or cup of tea, take a big bite, and savor that fresh-milled goodness. Store any extras (if there are any!) and watch them disappear fast.

Notes

Fresh milled flour absorbs more liquid than store-bought, so dough may seem drier—resist adding extra flour unless truly needed. These cookies spread less than all-purpose versions due to whole grains, giving nice thickness. For the softest results, use soft white wheat (not hard varieties). Happy baking—you've got this!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 248Total Fat 10gSaturated Fat 6gUnsaturated Fat 4gCholesterol 26mgSodium 123mgCarbohydrates 35gFiber 2gSugar 17gProtein 3g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Mill your soft white wheat berries fresh right before baking for maximum flavor and fluffiness—aim for a fine grind (double-mill if your mill allows for extra softness).
Don’t overmix once flour is added; it keeps the cookies tender.
Chill the dough for 30-60 minutes (or overnight) for thicker, chewier results and better flavor development.
Use a cookie scoop for uniform size and even baking.
Slightly underbake them—they’ll firm up as they cool for that perfect gooey center.
Line sheets with parchment for easy release and even browning.
If dough seems too sticky, add flour 1 Tbsp at a time, but avoid excess to prevent dryness.

Ingredients Notes:

Fresh milled flour is the star—use soft white wheat berries for a mild, sweet taste and light texture (unlike hard red wheat, which can be bitter and dense). Grind fresh for peak nutrition and aroma; about 3-3.5 cups flour comes from roughly 420-500g berries.

Butter provides richness—softened for creaming or melted for a chewier bite (both work great). Brown sugar adds moisture and caramel depth, while granulated sugar helps with crisp edges. Eggs bind and add lift; use large, room-temperature for best emulsion. Vanilla extract boosts flavor—pure is best.

Baking soda and powder give just the right rise without cakiness. Salt enhances sweetness. Chocolate chips: semi-sweet or dark for balance against the nutty flour; milk chocolate works for sweeter fans.

Variations and Substitutions:

For a nuttier profile, swap half the soft white wheat with spelt or hard white wheat berries. Make them vegan with plant-based butter, flax eggs (1 Tbsp ground flax + 3 Tbsp water per egg), and dairy-free chips.

Reduce sugar by ¼ cup or use coconut sugar for a lower-glycemic twist (dough may spread more). Add 1 cup chopped nuts (walnuts, pecans) or oats for texture. Stir in ½ cup shredded coconut or dried cranberries for fun twists.

For double chocolate, add ¼-½ cup cocoa powder to dry ingredients and use dark chips. Gluten-free? This isn’t ideal for GF subs, but experiment with GF blends if needed. For extra chew, add 1-2 Tbsp cornstarch or chill dough longer.

Storage Options:

Store cooled cookies in an airtight container at room temperature for up to 5-7 days—they stay soft! For longer freshness, freeze baked cookies or dough balls (up to 3 months). Thaw dough balls in the fridge overnight before baking, or bake from frozen (add 1-2 extra minutes). Layer with parchment to prevent sticking.