Fresh Milled Flour Double Chocolate Chip Cookies
These Fresh Milled Flour Double Chocolate Chip Cookies are so rich and delicious! They’re soft, thick and have just the right amount of chocolate in every bite.
Are you looking for more Freshly Milled Flour Recipes? Try our FMF Snickerdoodles, FMF Oatmeal Raisin Cookies, or FMF Peanut Butter Cookies.
We love my regular freshly milled flour chocolate chip cookies, but sometimes you just want a little more chocolate! These double chocolate chip cookies feel like such a special treat, especially when you’re craving something extra chocolatey!
I used the same combination of soft white and hard white to get those perfectly thick cookies. Here’s something funny about me. I actually prefer chocolate chip cookies made with freshly milled flour better after they’ve had a chance to cool completely!
I know most people love them warm from the oven, and I eat them too, LOL! But I honestly think the flavor is so much better once they’ve cooled off. Am I the only one?
What you’ll love about Fresh Milled Flour Double Chocolate Chip Cookies
Recipe Ingredients:
You’ll need the following ingredients to make Double Chocolate Chip Cookies with Freshly Milled Flour.
- Fresh Milled Flour
- Cocoa powder
- Cornstarch
- Baking soda
- Salt
- Butter
- White sugar
- Brown sugar
- Egg
- Vanilla extract
- Chocolate Chips
Ingredient Notes:
- Fresh Milled Flour: I use a combination of soft white and hard white wheat. The soft white helps keep the cookies tender, while the hard white give them a little more structure.
- Butter: Use softened butter, not melted. Believe it or not, how soft your butter is can make a big difference in how your cookies turn out! It should be soft enough to leave an indentation when pressed with your finger, but not greasy or starting to melt.
- Chocolate Chips: I like to reserve some of the chocolate chips to gently press into the tops after baking.
How to make Fresh Milled Flour Double Chocolate Chip Cookies
Grab the full recipe card with exact ingredient amounts below
Step 1: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy, about 2 minutes.
Step 2: Add the egg and vanilla extract and mix until combined.
Step 3: In a separate bowl, whisk together the freshly milled soft white wheat flour, hard white wheat flour, cocoa powder, cornstarch, baking soda, and salt.
Step 4: Add the dry ingredients to the butter mixture and mix just until combined.
Step 5: Fold in most of the chocolate chips, reserving some for the tops.
Step 6: Cover the bowl and refrigerate the cookie dough for 30 minutes.
Step 7: Preheat the oven to 375°F. Line a baking sheet with parchment paper. Scoop the chilled dough with a large cookie scoop and roll into balls. Place on the prepared baking sheet, spacing them about 2 inches apart.
Step 8: Bake for 8-10 minutes, until the edges are set and the centers still look slightly soft.
Step 9: Press the reserved chocolate chips gently into the tops while the cookies are warm. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
NOTE: The flour measurement is for the flour after the wheat berries have been milled. I never use flour while it is still warm from the mill. Place it in the freezer to cool before adding it to the dough.
SAVE THIS RECIPE FOR LATER!
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PRO TIP:
Don’t overbake these cookies! Since the dough is dark, it’s harder to tell when they’re done by looking at the color. Watch for the edges to set while the centers still look slightly soft. They’ll continue to firm up as they cool on the baking sheet.
Storage and Reheating:
Storage: Store completely cooled cookies in an airtight container or Ziploc bag at room temp for 3-4 days.
Freezing: Place cooled cookies in a freezer safe container or bag and freeze for up to 3 months.
Freezing Cookie Dough: Scoop the dough into portions and freeze on a baking sheet until solid. Transfer to a freezer safe bag for up to 3 months. Bake from frozen, adding an extra minute or two to the baking time if needed.
Additions and Substitutions:
Chocolate Chips: Use milk chocolate, dark chocolate, or white chocolate chips instead of semi-sweet.
Nuts: Replace some of the chocolate chips with chopped walnuts or pecans.
Wheat: I prefer the combo of soft white and hard white wheat for these cookies. You can use all soft white, they may spread a little more.
FAQs about Fresh Milled Flour Double Chocolate Chip Cookies
What wheat berries are best for double chocolate chip cookies?
I love using the combination of soft white and hard white wheat berries. Soft white wheat has a lower protein content and works well for tender cookies, while hard white wheat helps give them a little more structure.
Why do I need to chill the cookie dough?
Chilling firms up the butter and helps keep the cookies from spreading too much while baking. It also gives the freshly milled flour time to absorb moisture from the dough.
How do I know when the cookies are done?
The edges should look set, but the centers should still be slightly soft. Don’t wait for the centers to look completely firm, or you may end up over baking them. They will harden up while they cool on the baking sheet.
What can I serve with Double Chocolate Chip Cookies?
These cookies are great with a glass of milk, for a snack, or keep cookie dough balls in the freezer when you want fresh cookies!
Ready to Bake More with Fresh Milled Flour
If you’re ready to do more with freshly milled flour, check out my Complete Guide To Freshly Milled Flour. It has everything I wish I had when I first started milling my own flour!
You can also grab my Handheld Bites eBook, where One Fresh Milled Master Dough can be turned into 10 different handheld meals that are perfect for lunches, quick dinners, and meal prep!
Made this recipe? I’d love to see it! Tag me on IG or FB @littlechefwithin or share a photo in my Facebook group Fresh Milled Flour Happiness. I love seeing what you’re baking!
Fresh Milled Flour Double Chocolate Chip Cookies
Ingredients
- 1/2 cup salted butter, softened
- 75 g granulated sugar 6 Tbsp
- 80 g light brown sugar, packed (about 1/3 cup + 1 Tbsp)
- 1 large egg, room temp
- 5 g vanilla extract (1 tsp)
- 68 g freshly milled soft white wheat flour (1/2 cup + 1 Tbsp)
- 79 g freshly milled hard white wheat flour (1/2 cup + 2 Tbsp)
- 30 g unsweetened cocoa powder (1/3 cup + 1 Tbsp)
- 3 g cornstarch (1 tsp)
- 3 g baking soda (1/2 tsp)
- 2 g salt (1/3 tsp)
- 200 g semi-sweet chocolate chips 1( 1/4 cups, divided)
Instructions
- Beat the softened butter, granulated sugar, and brown sugar together until light and creamy, about 2 minutes.1/2 cup salted butter, softened,75 g granulated sugar,80 g light brown sugar, packed .
- Add the egg and vanilla extract and mix until well combined.1 large egg, room temp,5 g vanilla extract.
- In a separate bowl, whisk together the freshly milled soft white wheat flour, hard white wheat flour, cocoa powder, cornstarch, baking soda, and salt.68 g freshly milled soft white wheat flour,79 g freshly milled hard white wheat flour,30 g unsweetened cocoa powder,3 g cornstarch,3 g baking soda,2 g salt.
- Add the dry ingredients to the butter mixture and mix just until combined.
- Fold in 175 g of chocolate chips, reserving the remaining chips for topping.200 g semi-sweet chocolate chips.
- Scoop the dough into 2-tablespoon portions, roll into balls, and place on a parchment-lined baking sheet.
- Refrigerate the dough balls for 30 minutes.
- Preheat the oven to 375°F.
- Arrange the chilled dough balls about 2 inches apart on the prepared baking sheet. Bake for 8–10 minutes, until the edges are set and the centers still look slightly soft.
- Gently press the reserved chocolate chips into the tops of the warm cookies.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Nutrition
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About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.