Question 1: What if I don't have fresh milled flour or a flour mill?

No grain mill? No problem! Fresh milled flour is what we love and recommend for this recipe, but it is absolutely not a requirement. You can easily substitute with all-purpose flour, whole wheat flour, or a gluten-free all-purpose flour blend. Check out this recipe for the correct ingredient amounts: One Bowl Gluten-Free Chocolate Chip Cookies

Question 2: Can I use hard white wheat instead of soft white wheat?

Yes! Hard white wheat works in this recipe. The cookies will have slightly more structure, but they'll still turn out soft and chewy. Soft white wheat or Kamut will give you the most buttery, tender result.

Question 3: Why do my fresh milled flour cookies come out flat?

Usually a flour measurement issue. Fresh milled flour is lighter and fluffier than all-purpose, so it's easy to under-measure by volume. Weighing your flour is the most reliable way to get consistent results.

Question 4: Do I need to chill this dough?

No, I never chill the dough for this recipe. I find that creaming in the eggs and vanilla in Step 3 helps give the perfect texture.

Fresh Milled Flour Chocolate Chip Cookies

Ingredients

1 cup butter, softened
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
450g fresh milled flour (preferably soft white or kamut)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Instructions

Preheat your oven to 350°F and line a cookie sheet with parchment paper.
In a large bowl, beat the butter, granulated sugar, and brown sugar with a mixer for about 2 minutes.
Add the eggs and vanilla and cream again for another 2 minutes, until light and fluffy. Don't skip the creaming on this step — most recipes mention it for the butter and sugars but gloss over it here. That second cream is what gives these cookies their perfect texture.
Gently mix the dry ingredients into the wet until no dry flour remains, being careful not to overmix. Fold in the chocolate chips.
Using a cookie scoop, place 12 balls of dough onto the prepared sheet. Bake for 10 minutes. If baking two trays at once, rotate them halfway through — switching top and bottom racks at the 5-minute mark ensures even baking.
The cookies will look puffy and slightly underbaked when they come out — that's exactly what you want! Let them sit on the baking sheet for 10 minutes to finish setting. Repeat with the remaining dough. This recipe makes 36 cookies.

Notes

Light-colored cookie sheets are your friend here! The lighter surface reflects heat and keeps the bottoms from over-browning before the centers have a chance to set.

Author: Lindsay
Category: Dessert
Method: Baking