If you’re a fan of chocolate chip cookies and looking for a way to elevate this classic treat, you’re in for a real treat with these Whole Grain Brown Butter Chocolate Chip Cookies. The combination of freshly milled flour and nutty, rich brown butter creates a cookie that’s irresistibly delicious and full of wholesome goodness.
As a mom of eight, finding recipes that the whole family loves can be a challenge. But these Whole Grain Brown Butter Chocolate Chip Cookies with fresh milled flour are a winner every time. My children and I often make these together, turning our kitchen into a lively, joyful place filled with the delightful aroma of freshly baked cookies. Whether it’s for an after-school treat or a weekend baking session, these cookies are always a hit. The smiles on my children’s faces as they enjoy these cookies warm from the oven are priceless moments that make baking even more special.
Why fresh milled flour?
Using fresh milled flour in your baking not only adds a rich, nutty flavor to your cookies, but it also ensures that you’re getting the most nutrients from the wheat. Whole grain flour contains all parts of the grain, including the bran, germ, and endosperm, making it a healthier option compared to refined flours.
The Magic of Brown Butter
Browning butter is a simple technique that brings out a deep, nutty flavor in the butter, adding an extra layer of complexity to your cookies. It’s a small step that makes a big difference in the taste.
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Ingredients
Fresh Milled Flour Soft white is what I typically use but spelt, kamut, einkorn, are examples of other grains that work as well.
Butter
Sugar You will need both brown sugar and white sugar, although I often make this recipe with all coconut sugar as well.
Baking soda
Salt
Eggs
Vanilla extract
Chocolate chips semi sweet
Walnuts optional
How to make the best whole grain brown butter chocolate chip cookies
Brown butter
Start by heating butter in a skillet on medium-high heat until lightly browned. Be sure to watch this closely! Set the butter aside to cool for 10 minutes.
Mill and mix
While the butter is cooling, mill your flour. Combine the flour, baking soda, and salt in a bowl (not your stand mixer bowl).
Next, add the brown butter and both sugars to your mixer. Mix on high speed until the sugar begins to dissolve into the butter, which should take about 4 minutes. Then, add in vanilla and eggs on medium speed for about 1 minute. Don’t overbeat the eggs or the cookies will be cakey!
On low speed, add in the flour mixture followed by chocolate chips and walnuts. Mix on low until fully incorporated. Allow the cookie dough to rest for at least 15 minutes while your oven preheats to 350°F. Bake for 9-11 minutes. Allow cookies to cool for 4 minutes before removing from baking pan. Enjoy!
Tips
I find that these are best enjoyed the next day after being refrigerated, but feel free to enjoy them the same day. Additionally, these can be frozen by rolling cookie dough into balls, gently flattening slightly, and freezing on a baking sheet. Once frozen, transfer to a freezer-safe bag. Cook from frozen at 375°F for 9-11 minutes.
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Try these fresh milled whole grain recipes
The Best Whole Grain Brown Butter Chocolate Chip Cookies
Ingredients
- 300 g soft white wheat
- 226 g butter 1 cup
- 130 g brown sugar 3/4 cup
- 60 g sugar 1/4 cup
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 tsp vanilla extract
- 200 g chocolate chips 1 cup
- 50 g walnuts 1/2 cup (optional)
Instructions
- Start by heating butter in a skillet on medium-high heat until lightly browned. Be sure to watch this closely! Set the butter aside to cool for 10 minutes. While the butter is cooling, combine the flour, baking soda, and salt in a bowl (not your stand mixer bowl).
- Next, add the brown butter and both sugars to your mixer. Mix on high speed until the sugar begins to dissolve into the butter, which should take about 4 minutes. Then, add in vanilla and eggs on medium speed for about 1 minute. Don’t overbeat the eggs or the cookies will be cakey!
- On low speed, add in the flour mixture followed by chocolate chips and walnuts. Mix on low until fully incorporated. Allow the cookie dough to rest for at least 15 minutes. Bake at 350°F for 9-11 minutes.
Hi, the recipe says 300 g soft white wheat – does this mean flour or berries?
Thank you!
Hi Alla,
Thank you for your question! 300g of grain will mill 300g of fresh milled flour. This is why I love to use a scale when baking with fresh milled flour. After weighing your grain, no need to measure the flour.
Would it be possible to use honey to replace the sugar?
Hi Jessie,
Yes, you can replace the sugar with honey. I would do less honey since honey has a sweeter flavor than sugar.