Name: Soft Fresh Milled Chocolate Chip Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 315 g Soft white wheat flour (2&1/2 cup flour (1&2/3c wheat BERRIES)); 1 Teaspoon Baking soda; 228 g Butter softened (1 cup); 130 g Brown sugar (3/4 cup); 60 g Sugar (1/4 cup); 96 g Vanilla pudding powder (3.4oz box (optional)); 2 large Eggs; 1 Teaspoon Vanilla extract; 200 g Chocolate chips (1 cup); 50 g Walnuts (1/2 cup (Optional))

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There’s something undeniably comforting about the aroma of freshly baked cookies wafting through the kitchen. Today, we’re diving into the world of baking with a recipe that’s sure to delight your taste buds: Soft Fresh Milled Chocolate Chip Cookies.

What sets these cookies apart is the use of fresh milled whole wheat flour, which adds a rustic texture and a depth of flavor that’s simply unmatched. Despite being whole wheat, these cookies are incredibly soft and gooey, with a melt-in-your-mouth texture that’s downright irresistible.

One of the things I love most about these cookies is their subtle vanilla flavor. The combination of vanilla extract and brown sugar gives them a warm, comforting taste that pairs perfectly with the rich, gooey chocolate chips.

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Soft white wheat berries

Baking scale

USA baking pan

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To make these Soft Fresh Milled Chocolate Chip Cookies, you’ll need:

315 g Soft white wheat flour 2&1/2 cup 1&2/3c wheat BERRIES
1 Teaspoon Baking soda
228 g Butter softened 1 cup
130 g Brown sugar 3/4 cup
60 g Sugar 1/4 cup
96 g Vanilla pudding powder 3.4oz box (optional)
2 large Eggs
1 Teaspoon Vanilla
200 g Chocolate chips 1 cup
50 g Walnuts 1/2 cup Optional

Instructions:

This recipe goes pretty quick if you first measure out all ingredients and have them ready to use.

Start by putting the sugar and butter in your mixer and creaming that on a high speed for about 5 min.

While the mixer is working, add the baking soda to the milled flour and stir well.

After 5 minutes of mixing, turn the mixer down and add in the vanilla pudding powder and let beat for 3 min.

Then add eggs and vanilla and beat for another 3 min.

Turn mixer down to a stir and gradually add in flour until there is no more dry flour. Once the flour is in, we don’t want to mix too much. Then add in chocolate chips and walnuts. Allow the mixer to stir those in until well incorporated being mindful to not over mix.

Bake cookies about 1-2 inches apart at 350 for 10-12 minutes or until desired doneness.

Tip

These cookies also freeze very well. Just shape cookie dough balls and line them up on a parchment lined baking pan. It’s ok if they’re touching. Gently press each ball to lightly flatten. Not completely flat but just so they’re not completely rounded. Put into freezer for 1-3 hours until completely frozen. Once frozen, gently break apart and store in a gallon size freezer safe bag. When ready to bake, pull directly from the freezer and bake from frozen at 375 for 10-12 minutes.