Freshly Milled Whole Wheat Chocolate Chip Cookies

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After my bread, these cookies are my most requested recipe. And I know they are not considered a healthy nourishing food, but we can’t all be prudes, so it’s a semi healthier version of chocolate chip cookies, for the days you want to indulge. Our family has an unspoken tradition of making these cookies every time we come home from my parents farm with several gallons of raw cows milk.

Flour

So I do things a little differently with the wheat that I use for quick baking. Because sometime I want to whip up a batch of cookies on a whim, and don’t want to use a 24 hour sourdough method. Instead, I sprout my wheat berries and dry them for milling. Don’t worry, you don’t have to do that to make these cookies, I just prefer to do it that way to help break down the phytic acid and make the nutrients more absorbable.

I soak my grains for at least 72 hours, or until they form a little sprout, and then I freeze dry them, but using a dehydrator will work too. After that, it’s all set for milling. I usually keep a gallon of sprouted wheat on hand at all times. Obviously if you want to skip that whole process, then regular whole wheat will have the same results. I have made these cookies with soft white wheat, Einkorn, and a mix of oats and wheat, all with great success.

Ingredients

Butter, eggs, vanilla, brown sugar, cane sugar, baking soda, baking powder, flour, and chocolate chips. Standard chocolate chip cookie ingredients, but I’m a bit of a snob when it comes to a couple of the ingredients. I use grass fed butter, and organic bittersweet chocolate chips. I started using these chocolate chips from Azure Standard a couple years ago when I was looking for organic chocolate chips, and now I keep a five gallon bucket of them, because they are just that good! They almost have an espresso taste to them, and everyone who eats my cookies ask me about them. I also use organic brown sugar and cane sugar. Sugar cane is one of the most sprayed crops, so I highly recommend switching to organic sugar if you have’t already.

Method

I’m a “one bowl” kind of girl, so it’s a pretty straight forward process. Cream the butter and sugars together until they make a thick paste. You can do this by hand with a danish dough whisk, or you can use a hand mixer, whatever you fancy. Next you’ll whip in the eggs and vanilla until you get a pale paste. Then gently mix in the flour, baking soda, baking powder, and salt but don’t start mixing until you have all of the dry ingredients in the bowl. That way everything gets dispersed evenly. I like using a danish dough whisk for folding in the dry ingredients because it’s stronger than a spatula and incorporates everything much easier without over mixing. Lastly, stir in the Chocolate chips. I don’t have the patience to chill the dough, but it is way easier to work with if chilled. Otherwise, it’s ready to bake.

Baking

Roll the cookie dough into golfball size balls and place them on a baking sheets lined with parchment paper. Bake them at 350 degrees for 10-12 minutes. Don’t be afraid to under cook them though. If you want a soft chewy cooking then 10 minutes will probably be perfect.

Tip

This recipe makes 18-24 cookies depending on the size you make them. So I typically bake half the batch, and freeze the rest. If you want to freeze them, simply roll the dough into balls and freeze them on a baking sheet, and then transfer them to a ziploc bag. When you’re ready to bake, just follow the baking instructions in the recipe, but let the cookies set out on the baking sheet to thaw out a little while the oven preheats. This is a game changer when you’re hosting at the last minute and want to provide a treat. I also love gifting the frozen cookie dough balls to those who don’t have much time in the kitchen.