These cookies are one of the most requested recipe of alllll of my fresh milled flour recipes!
Ingredients you’ll need:
- Soft white wheat (we get our organic berries from Azure Standard)
- Sourdough discard
- Organic grass fed butter
- Organic coconut sugar
- Pasture raised eggs
- Baking Soda
- Baking powder (aluminum free)
- Salt (Redmond’s Real Salt is the GOAT)
- Coconut sugar chocolate chips (Azure has a great price on these!)
Tools you’ll need:
- Mill for your wheat (We both love our Nutrimill mills!)
- Stand mixer
- Stainless or ceramic bowl
- Silicone spatula
- Cookie sheets
- Unbleached parchment paper
- Scale for measuring your wheat in. I love this one – it’s super affordable and I love that it’s raised up.
Tips for success:
- Make sure to give your cookies a good long cold ferment – at least 4 hours in the fridge. This will add to the digestibility but also makes them perfectly chewy!
Why bake with fresh milled flour?
Fresh milled flour offers several health advantages over store bought, shelf stable flour. When wheat berries are freshly milled, they retain their nutrient rich bran and germ, which contain fiber, B vitamins, vitamin E, healthy fats, and minerals like iron and magnesium. Commercial flour has these components removed during processing and sits on shelves for months, losing nutritional value as the oils in the germ oxidize and vitamins degrade. Shelf stable flour also has many harmful ingredients added to it, like bromine, synthetic folic acid and preservatives.
Because fresh milled flour is whole grain by nature, it provides more sustained energy and better blood sugar stability compared to refined white flour. The natural oils and enzymes are also intact, which can make baked goods more flavorful and aromatic. It’s healthy AND delicious!
Chewy and delicious whole wheat sourdough chocolate chip cookies
Ingredients
Equipment
Method
- Mill your wheat
- To your mixer, using the whisk attachments, cream your butter and sugar until fluffy and creamy. This will take about 5 minutes.
- Add eggs and cream until light and fluffy. This will take about 3 minutes.
- Add vanilla and sourdough discard, mix until combine.
- Using cookie paddles, add in your dry ingredients and combine. Do not overmix as this will make your cookies less chewy.
- Add in your chocolate chips, only mix until combined.
- Put your cookie dough into a bowl and cover. Put in refrigerator for 4+ hours for fermentation and softening of the dough.
- After cold fermentation, preheat your oven to 350 degrees.
- Shape your cookies into 75g balls and place 3" apart. I like to make the balls relatively tightly formed so they don't spread out as much.
- Bake for 15-17 minutes. Cookies should be browned but slightly soft in the middle.
- Let your cookies rest for 5-10 minutes so they can set and cool. Transfer to a wire rack to finish cooling or enjoy warm!
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