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Chocolate Chip Cookies made from home ground flour are not only completely delicious, but also nourishing. Have these delights warm out of the oven with a tall glass of milk and everyone’s happy.
These are made from fresh milled, whole grain flour. Meaning, I turn wheat berries into flour using an electric grain mill right there in my kitchen. It takes less than a minute and the result is beautiful, nutrient dense flour that hasn’t been stripped of all its health benefits. If you want a more detailed explanation as to why you’d want to make your own flour or how to get started, check out my article Homemade Flour from Whole Grains.
Ready to Bake? Me too.
Preheat your oven to 375 degrees Fahrenheit.
Melt the unsalted butter (I do this in a small sauce pan because we don’t use a microwave). All ingredient measurements can be found in the recipe below.
In a stand mixer or large bowl, whip together the melted butter and Sucanat.
Why you should (or shouldn’t) use melted butter for cookies…
I like to use melted butter versus softened for two reasons. The first is because Sucanat needs a little encouragement to dissolve. Sucanat, like Rapadura, is dried cane juice without the molasses removed. So the minerals remain intact. It is a much larger granule, however, so it doesn’t dissolve like regular white sugar.
The second reason is because melted butter – versus softened butter – produces chewier, fudgier cookies instead of fluffy, cakey ones. I am all about a fudgy cookie. If you’re curious why this is, it’s because creaming softened butter with sugar incorporates air into the dough, but melted butter doesn’t allow much air in… resulting in a more dense texture. (You’re welcome.)
Okay, back to making the best chocolate chip cookies:
To the sugar/butter mixture, add the eggs one at a time, blending well with each addition. (Always add eggs one at a time when mixing with butter, this allows it to emulsify properly.) Next, stir in the Vanilla bean paste (or Vanilla extract if you want a less awesome but still delicious cookie).
In a separate bowl, whisk together the sifted flour, baking powder, baking soda, and salt. Now, I rarely sift my flour and you can totally skip this step. When I originally created these, I was trying to accomplish a healthier Toll House cookie dough copycat recipe… so I wanted the dough as smooth as possible. Sifting the flour and then dumping out any larger pieces of the bran left over from the milling process did give them a nicer texture. Take an extra moment to do that, or don’t!
Next, slowly add the flour mixture into the butter and sugar a little at a time, until everything is incorporated well. Remove the beaters from your stand mixer and fold in the chocolate chips with a spatula or wooden spoon. I use chocolate chips from Azure Standard.
Time to Bake Those Chocolate Chip Cookies
Scoop out that delicious dough two tablespoons at a time. Place the dough in rounded heaps roughly 2-3 inches apart on a cookie sheet lined with parchment paper or a silicone baking mat. Work in batches, baking 8-10 cookies each time (or see my tip below on freezing part of the cookie dough).
Carefully place the cookie sheet in a preheated oven and bake 7-9 minutes (we like ours slightly undercooked). Serve the chocolate chip cookies warm with a tall glass of milk or hide them for a midnight snack. They keep for a few days in a sealed container out on the counter.
How to Freeze Cookie Dough
If you don’t want to bake the cookies all at once, put the cookie dough on a sheet of parchment or wax paper and using your hands, form a log. Wrap the dough up in the paper and place it in a freezer bag. The dough will keep in the freezer for at least 6 months (if it makes it that long). To bake, simply unroll the paper, slice off frozen cookie dough, and bake in a preheated oven as instructed above.
Leave a comment below letting me know if you tried this recipe and what you thought! What other cookie recipes would you like to see made from fresh milled wheat?
Chocolate Chip Cookies
Ingredients
- ¾ cup Unsalted Butter, melted
- 1½ cups Sucanat (Rapadura) or Honey Granules
- 2 Eggs
- 1 tsp Vanilla Bean Paste or Vanilla Extract
- 3 cups Soft White Wheat Flour, sifted
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- 1½ tsp Salt
- 1½ cups Chocolate Chips
Instructions
- Preheat oven to 375° F.
- In a stand mixer or large bowl, whip together the melted butter and Sucanat. Add eggs one at a time, mixing well with each addition. Stir in Vanilla bean paste.¾ cup Unsalted Butter, melted, 1½ cups Sucanat (Rapadura) or Honey Granules, 2 Eggs, 1 tsp Vanilla Bean Paste or Vanilla Extract
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.3 cups Soft White Wheat Flour, sifted, 1 tsp Baking Powder, ¼ tsp Baking Soda, 1½ tsp Salt
- Slowly add the flour mixture into the butter and sugar mixture a little at a time, until everything is incorporated well.
- Remove the beaters and fold the chocolate chips in with a spatula or wooden spoon.1½ cups Chocolate Chips
- Scoop batter out 2 tablespoons at a time, and place in round heaps 2-3 inches apart on a cookie sheet lined with parchment paper. Work in batches, baking 9-12 cookies per time.
- Carefully place cookie sheet in preheated oven and bake 8-10 minutes. Serve warm with a tall glass of milk or keep for a midnight snack. Will keep for a few days in a sealed container out on the counter.
Notes
Nutrition
