Fresh Milled Flour Chocolate Chip Cookies

Fresh milled flour chocolate chip cookies are a perfect treat to satisfy your sweet tooth. They are made with fresh milled soft white wheat flour. They are soft, chewy, and will melt in your mouth. Also, they are irresistible and will be gone in no time 🙂

I mill my soft wheat berries in Nutrimill Harvest and do not sift the flour so it has all the fiber from the bran and germ.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Equipment
• Storage
• Top tip
• 📖 Recipe
• 💬 Comments

Ingredients

These eggless fmf chocolate chip cookies are made with only a few basic ingredients.

I have used the freshly milled soft white wheat flour to make these cookies. You will also need unsalted butter at room temperature, brown sugar, semi-sweet chocolate chips, vanilla extract, and a little bit of salt.

Room temperature butter makes it easy to whip it with sugar. I have used brown sugar to make these cookies but you can replace half of it or entirely with regular cane sugar. The more the brown sugar content in the cookies, the softer the cookies are.

I like to use semi-sweet chocolate chips, but you can use dark or milk ones. There is no need to use any baking soda or baking powder to make these delicious soft chocolate chip cookies.

Instructions

Making fmf chocolate chip cookies at home is very easy. The first step involves making the cookie dough and then baking them in the oven.

A stand mixer comes in very handy to whip the butter and brown sugar, you can also use a hand blender, hand mixer, or just a whisk. With the help of a wire attachment, whip the butter and sugar in the mixing bowl for about 5 minutes until it is light and fluffy. You can start from low speed and gradually increase to high.

Since this recipe does not use any baking soda or baking powder, whisking the butter and sugar well creates air in the dough and allows the cookies to expand while being baked.

Now add the vanilla extract, salt, and fresh milled soft white wheat flour and mix it into a dough using a flat beater. Finally, add the chocolate chips. Knead the cookie dough only until the dough is well combined.

Chill the dough in the refrigerator for about half an hour. Divide the cookie dough into balls of about 38-40 grams each. Roll each portion into a dough ball and then flatten it a little between your palms.

Place the cookie dough balls in the baking tray lined with parchment paper. Bake them for about 10-12 minutes until the edges turn slight brown from the edges.

Allow the cookies to cool down for about 5 minutes and then transfer them onto a cooling rack to let them cool down completely.

Substitutions

This fmf chocolate chip cookie recipe uses very few basic ingredients so there are only a few substitutions you can do.

• Brown sugar - instead of brown sugar, you can use cane sugar and that will make the cookies a bit more crispy. You can also use half brown sugar and half regular cane sugar.
• Butter - if you use salted butter, you can skip the salt in the recipe.

Equipment

I have used my Nutrimill Harvest mill to mill the soft white wheat berries and milled fine flour. You can mill the flour just before making the cookies or mill and use later. Just ensure that the flour is at room temperature when making the cookie dough.

A stand mixer comes in very handy to make the cookie dough. First, the wire attachment is used to whip the butter and sugar. And then the flat-beater attachment is used to mix the ingredients into a soft dough. If you dont have a stand mixer, you can use a whisk or hand mixer. Cookies are baked in the oven.

Storage

These fmf chocolate chip cookies can be stored in an air tight container for about 2 weeks. But they are so delicious and tempting that they will be gone even before you know!

Don't forget to rate the recipe by clicking the stars. Also, pin the recipe by clicking the "Pin" button, for your future reference.

📖 Recipe