Fresh-Milled Chocolate Chip Cookie Recipe
These chocolate chip cookies are super soft and full of whole grains. These are a staple in our house and our freezer always has these ready to pop into the oven at any time.
Equipment
- 1 Freezer safe container (If you are going to freeze the dough balls which I highly recommend)
Ingredients
- 177 g Hard white wheat berries
- 167 g Soft white wheat berries
- 168 g Spelt wheat berries
- 1 teaspoon Baking soda (6g)
- 1 teaspoon Salt (6g)
- 2 sticks Unsalted butter (1c)
- 1 ½ c Organic sugar (352g – I get mine from Azure Standard. If you don't have the organic sugar see notes for substitution).
- 1 ½ tablespoon Molasses (I like to use the Azure organic old fashioned molasses)
- 2 Large eggs
- 2 ½ Cups Chocolate chips (455g – I use a mix of 1 ½ cups semi-sweet, ½ cup milk, and ½ cup dark organic chocolate chips from Azure Standard)
Instructions
- Using the Dry Grains Vitamix container I blend the organic sugar to make it finer.
- Mix together the sugar and molasses until it is completely combined and there aren't big chunks of molasses.
- Cream together the butter into the sugar mixture using the mixer.
- Add the vanilla and eggs to the creamed mixture and beat till light and fluffy.
- Add the baking soda and salt and mix till combined.
- Finely mill the wheat berries and add to the mixer. Mix until combined and all the flour is incorporated.
- Add the chocolate chips and mix by hand.
- Ball the cookie dough with a cookie scoop. I tend to make these pretty large using a 3 Tablespoon Cookie Scoop. I put all of the cookie balls into a container and put them in the freezer.
- When you want some warm chocolate chip cookies, preheat the oven to 375 degrees Fahrenheit. Once the oven is preheated, take how ever many cookie dough balls out of the freezer that you want to make, and place them on a cookie sheet with either parchment paper or a silicone mat. Bake for 8-10 minutes depending on the size of your dough balls. With the scoop I use, I bake them for 10 minutes until they are golden.
Notes
Remember that the cookies should be light in color and will continue to bake on the cookie sheet while they cool so be careful not to over bake them.
Substitutions:
If you don’t have the organic sugar and molasses, you can substitute with ¾c white sugar and ¾ cup brown sugar. Please note that your bake times will change with white sugar. Organic sugar tends to bake and darken much quicker due to the additional molasses in it.
Tried this recipe?Let us know how it was!
