Fluffy Chocolate Chip Cookies Using Fresh Milled Flour

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These chocolate chip cookies using freshly milled flour are my go-to favorite cookies for making a delicious dessert quickly. They are crunchy on the outside and chewy in the middle. If you’re not in love with your current chocolate chip cookie recipe, I want to encourage you to give this cookie recipe a try! Some other delicious desserts to try are simple strawberry cobbler, moist fruit cake without alcohol, and double chocolate pecan brownies.

I’ve made these cookies with various different types of flours including freshly ground hard white wheat, hard red wheat, soft white wheat, and einkorn. Even using all purpose flour delivers delicious results!

If you like slightly firm outer edges and gooey moist centers, these cookies are for you. Everyone in my family loves them and asks for them often. I feel like I make these cookies at least a couple times a month…maybe more.

Why You’ll Love This Recipe

Easy recipe – I love this chocolate chip cookie recipe for a number of reasons. It comes together fast, it’s easy to make on short notice, and it’s always delicious!

More nutritious – Freshly milled flour has more vitamins and minerals than all purpose flour. If you have a grain mill and already turn wheat berries into flour (the traditional grain used to make wheat flour), I highly recommend using freshly milled flour for this recipe. But if you don’t have a grain mill, don’t worry! I made this recipe for years using all purpose flour.

Classic – Chocolate chip cookies are a classic treat. They’re extraordinary when they’re hot and fresh from the oven with a glass of cold milk. You can also enjoy them when they are cooled down to room temperature.

Ingredients

This simple recipe will make 26 jumbo chocolate chip cookies. I’ll go over ingredient substitutions you can make but wanted you to have the original recipe, too.

Flour – You will need 4 and 1/4 cups of flour. If you’re using freshly milled flour, it’s best if you sort of mush the fresh flour into your measuring cups pretty firmly. That way you can be sure to add enough flour so that your cookies won’t bake flat.

Baking powder – You’ll need 1 teaspoon of baking powder.

Baking soda – Use 1 teaspoon of baking soda.

Salt – You will need 1 teaspoon of good sea salt. Redmond real salt is my favorite, and I like the fine grain, but kosher salt or your own favorite salt also works.

Butter – You need 3 sticks of unsalted, room temperature butter. That’s 12 ounces so that your cookies have a delicious butter flavor.

Sugar – Use 1 and 1/4 cup of good cane sugar. I prefer using organic cane sugar because the flavor is better, but use what you have.

Light brown sugar – You will need 1 and 1/4 cup of light brown sugar. The added molasses flavor of light brown sugar give these cookies that taste you expect from eating a good chocolate chip cookie.

Eggs – Use 3 large eggs for this recipe. It makes the cookies extra delicious.

Vanilla extract – Use 2 to 3 tablespoons of good vanilla extract. I share how to make your own vanilla extract if you want to give it a try. It’s very easy to do! I also share how to make an alcohol-free vanilla extract if you’re interested.

Chocolate chips – Use 12 ounces of your favorite chocolate chips. I prefer using semi-sweet chocolate chips or dark chocolate chips. Both taste amazing! Mini chocolate chips are a nice touch if you want to change things up slightly. And using regular sized chocolate chips will give you more of a gooey center, which is also divine.

Tools You May Need

• Stand mixer with paddle attachment – You can also use a large mixing bowl and spoon.
• Measuring cups and spoons
• Cookie sheets – To bake these cookies quicker, I use 2 cookie sheets so that one tray goes in every time a tray comes out of the oven.
• Unbleached parchment paper – For easy cleanup.

How to Make Fluffy Chocolate Chip Cookies

Preheat your oven to 375°F.

In a medium mixing bowl, stir together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl or stand mixer with paddle attachment, combine:

• 12 ounces (or 3 sticks) of room-temperature unsalted butter
• 1 and 1/4 cups organic cane sugar (regular white sugar or light brown sugar also works)
• 1 and 1/4 cups light brown sugar
• 3 eggs
• 2-3 Tbsp good vanilla extract

Slowly add the dry ingredients to the wet ingredients until the dough just comes together. Don’t over-do it.

Then add the chocolate chips and stir until combined. Drop rounded spoonfuls onto a cookie sheet lined with parchment paper (optional). Then bake at 375° F for 10 to 11 minutes or until golden brown and done to your liking.

I like to use a large spoon so that the cookies are jumbo, which also contributes to a crispy outside but moist inside.

For a moist inside, this is important: pull out your cookies as soon as you start to see golden brown around the outside edge of the cookies. In my oven, the first batch of cookies takes 11 minutes for the perfect bake and the following batches only need 10 minutes for a perfect bake.

Tip: When you pull your old-fashioned chocolate chip cookies out of the oven, be sure to let them sit on the cookie sheet for a good 3 minutes so they harden up a bit. You’ll be able to use a thin spatula to get them off without them bending or breaking.

All that’s left is to cook up the rest of the cookie dough and let these treasures cool down a bit on some parchment paper or a wire cooling rack. And ENJOY!

More Dessert Recipes from the Farm

• How to Store Fudge Plus Old Family Recipe!
• How to Make Jello Using Beef Gelatin
• Best Cowboy Cookies Recipe, No Coconut

If you try this recipe and love it, I would love if you gave it 5 stars! Also, tag me on Instagram @rivers.family.farm.