Chocolate chip cookies hold a special place in many hearts. This recipe has been a favorite since childhood. I don’t know where my mom got the recipe but it was the only recipe we ever used for Chocolate Chip cookies. I have lovingly updated it with a blend of freshly milled soft white wheat, khorasan (Kamute) wheat, and butter for a healthier twist. These cookies are soft, chewy, and filled with nostalgic goodness.
Why Use Freshly Milled Flour?
Freshly milled flour from soft white wheat and khorasan wheat offers a balance of light texture and nutty flavor. The soft white wheat creates a tender crumb, while khorasan wheat adds a subtle richness and a nutritional boost. Flour that has been home ground and milled right before baking provides nutrients that are lost with processed flours. Baking with freshly milled flour gives our family the freedom to eat baked goods, knowing that we are getting much needed nutrients even in the fun, delicious cookies and desserts. Using milled flour has freed us from being gluten-free.
Ingredients
- 1 cup butter, softened
- 1/2 cup evaporated cane sugar
- 3/4 cup organic brown cane sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 ¾ cup freshly milled flour (1 1/2 cups soft white wheat berries and ¼ cup khorasan (Kamut) wheat berries)
- 1 tsp baking soda
- 1 tsp salt
- 1 ½- 2 cups semi-sweet chocolate chips
Directions
- Mill Your Flour:
Add 1 1/2 cups of soft white wheat and 1/4 cup of khorasan wheat to Nutrimill Classic Grain Mill. Set mill for fine texture and follow manufacturer’s directions for milling. - Preheat Your Oven:
Heat to 375°F and grease cookie sheets or bake on a stoneware cookie pan. - Cream Butter and Sugars:
In a large mixing bowl, cream the softened butter with the cane sugar and brown sugar until light and fluffy. - Add Vanilla and Eggs:
Add vanilla extract and eggs, beat until mixed and fluffy. - Incorporate Dry Ingredients:
Gradually mix in 2 3/4 cups of your freshly milled flour, baking soda, and salt until just combined. Be careful not to overmix. - Add the Chocolate Chips:
Stir in the semi-sweet chocolate chips, ensuring an even distribution. - Scoop and Bake:
Drop dough by rounded tablespoons onto prepared baking sheets, spacing about 2 inches apart. Bake for 10-11 minutes, or until edges and top are lightly golden. - Cool and Enjoy:
Let the cookies cool on the baking sheet for 2-3 minutes before transferring them to a wire rack. Makes 24-28 cookies.
Tips for Perfect Cookies
- Butter Temperature Matters: Softened butter should still hold its shape, not melted.
- Fresh Flour Storage: Use your freshly milled flour immediately for the best results. Store any leftover flour in an airtight container in the freezer for up to 14 days.
- Baking pans: Use a stoneware baking pan for more even baking.
- Create variety: Add a mixture of chocolate chips and white chocolate chips to create a fun variation.
The Result: Soft and Chewy Goodness
These cookies are everything a chocolate chip cookie should be—soft, chewy, and studded with rich chocolate chips. The blend of freshly milled soft white wheat and khorasan wheat creates an unparalleled depth of flavor while keeping them light and tender.
Whether you’re introducing freshly milled flour into your baking or looking for a healthier way to enjoy a childhood favorite, this recipe delivers on every level. Share them with family and friends or savor them warm with a glass of milk.
Happy baking!
**I make a small commission from the links on this website. Thank you for supporting my business!**