Fresh Milled Flour Double Chocolate Chip Cookies
These Fresh Milled Flour Double Chocolate Chip Cookies are thick, soft, and chocolatey! The best whole wheat 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
Need more cookies? Simply click the serving size in the recipe card and double it to make 36 cookies! The ingredient amounts will automatically adjust for you.
TIPS: Use softened butter, not melted, and don't skip the 30-minute chill to prevent spreading. Be careful not to overbake! The centers should still look slightly soft when you remove the cookies from the oven. They'll continue to set as they cool.
Nutrition
Calories: 180.4kcalCarbohydrates: 21.6gProtein: 2.4gFat: 10gSaturated Fat: 5.9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.8gTrans Fat: 0.2gCholesterol: 24.6mgSodium: 136.1mgPotassium: 120.1mgFiber: 2.1gSugar: 12.7gVitamin A: 178.5IUCalcium: 17.9mgIron: 1.4mg
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