Sweet and Salty Chocolate Chip Cookies with Freshly Milled Flour (Soft & Chewy)

These Chocolate Chip Cookies made with freshly milled flour are rich, flavorful, and perfectly soft with lightly crisp edges. Whether you’re milling hard white wheat or soft white wheat, this from-scratch cookie recipe highlights the nutty depth and wholesome texture that fresh flour brings to classic chocolate chip cookies.

With simple ingredients like butter, sugar, molasses, and melty chocolate chips, this recipe is perfect for homestead kitchens, whole-grain bakers, and anyone looking to bake cookies the old-fashioned way.

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Why Use Freshly Milled Flour for Cookies?

Freshly milled flour offers:

• Better flavor and aroma

• More nutrients than store-bought flour

• A heartier, more satisfying cookie texture

• Custom control over wheat varieties

Flour options:

• Hard white wheat → chewier, more robust cookie

• Soft white wheat → tender, classic cookie crumb

Both work beautifully in this recipe.

How to Mill:

I use my Classic Grain Mill constantly. It’s a work horse and a beast. If you’re in the market I highly recommend (or upgrading to their more “aesthetic” versions, either way you can’t go wroong).

Ingredients

• 1 stick butter, softened

• 1 cup sugar and 20 g molasses
  OR
  ½ cup white sugar + ½ cup brown sugar

• 1 egg

• 1 teaspoon baking soda

• 230 g freshly milled wheat flour (hard or soft white wheat)

• 3 teaspoons salt

• ½ to ¾ cup chocolate chips

How to Make Chocolate Chip Cookies with Freshly Milled Flour

1. Preheat oven
   Preheat to 350°F (175°C). Line a baking sheet with parchment paper.

2. Cream butter and sugar
   In a large bowl, cream butter and sugar until light and fluffy. Mix in molasses (or brown sugar).

3. Add egg and leavening
   Beat in the egg. Mix in baking soda and salt until combined.

4. Add freshly milled flour
   Gradually add the flour, mixing just until a soft dough forms. Fresh flour absorbs moisture differently—avoid overmixing.

5. Fold in chocolate chips
   Stir in chocolate chips gently.

6. Bake
   Scoop dough onto prepared baking sheet, spacing 2 inches apart.

   Bake at 350°F for 11–13 minutes, until edges are set and centers are slightly soft.

7. Cool
   Let cookies rest on the pan for 5 minutes, then transfer to a wire rack.

Tips for Baking with Freshly Milled Wheat Flour

• Let dough rest 10–15 minutes if it feels sticky

• Chill dough for thicker cookies

• Slight underbaking keeps cookies soft

• Fresh flour flavors deepen as cookies cool

Storage & Freezing

• Store baked cookies in an airtight container for up to 4 days

• Freeze dough balls up to 3 months

• Freeze baked cookies and reheat briefly for freshness

Frequently Asked Questions (FAQ)

Can I use hard white wheat instead of soft white wheat?

Yes. Hard white wheat creates a slightly chewier cookie, while soft white wheat gives a more tender texture. Both work well.

Do I need to sift freshly milled flour?

Sifting is optional. For lighter cookies, you can sift out some bran, but many bakers prefer the full-grain texture.

Why does fresh flour feel different in cookie dough?

Freshly milled flour absorbs moisture more slowly, so resting the dough helps improve texture.

Can I reduce the salt?

Yes. If 3 teaspoons feels strong to you, reduce slightly and adjust to taste in future batches.

Can I freeze the dough?

Absolutely. Scoop into balls, freeze solid, then store in a freezer bag for up to 3 months.

Can I make these without molasses?

Yes. Use ½ cup white sugar and ½ cup brown sugar instead.

Final Thoughts

These freshly milled flour chocolate chip cookies are a beautiful blend of old-fashioned baking and modern simplicity. Whether you’re milling your own wheat or exploring whole-grain baking, this recipe delivers rich flavor, soft texture, and classic comfort.