Classic Fresh Milled Soft White Wheat Chocolate Chip Cookies

Kern River Milling 0 Comments
Total Time: 1 hr 27 mins Difficulty: Beginner
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The Best Soft White Wheat Chocolate Chip Cookies
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Classic Fresh Milled Soft White Wheat Chocolate Chip Cookies

Author: Kern River Milling
Difficulty: Beginner Prep Time 15 mins Cook Time 12 mins Rest Time 1 hr Total Time 1 hr 27 mins
Cooking Temp: 375  F

Description

These are the classic chocolate chip cookies I keep coming back to with fresh milled soft white wheat. They bake up with golden edges, soft chewy centers, and that warm homemade flavor that makes a kitchen feel instantly cozy. If you’re new to baking with soft white wheat, this recipe is the perfect place to start because it gives you that familiar classic cookie texture everyone loves.

Ingredients

Instructions

    1. Cream butter and sugars until smooth and fluffy. Mix in vanilla and eggs.

    2. In a medium bowl, mix fresh milled soft white wheat flour, baking powder, baking soda, and salt. Mix until just combined, then fold in chocolate chips.

    3. Place 2 tbsp scoops of dough onto parchment paper and shape into domes, similar to a mushroom shape to get a better cookie result. Freeze for 1 hour or more. 
    4. Scoop onto a parchment-lined baking sheet and bake at 375°F for 10–12 minutes, until the edges are lightly golden and the centers still look soft.
    5. Leave on cookie sheet for 5 min and then transfer to cooling rack. 
Keywords: fresh milled soft white wheat chocolate chip cookies, soft white wheat cookies, fresh milled chocolate chip cookies, whole grain chocolate chip cookies, bakery style cookies, chewy chocolate chip cookies, beginner fresh milled recipe, soft white wheat dessert
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Frequently Asked Questions

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Can I use this recipe for cookie bars?

Yes! Press the dough into a parchment-lined 9x13 pan and bake until the edges are golden and the center is just set. It makes a beautiful soft-baked cookie bar.

Can I use another type of wheat?

Yes! This recipe also works beautifully with spelt, Sonora, or einkorn. Each grain will bring its own personality to the cookies. Spelt gives a warm, slightly nutty flavor, Sonora creates an extra tender soft-baked cookie, and einkorn makes a rich, delicate cookie with a beautiful old-world flavor. Depending on the grain, you may need to let the dough rest for 5–10 minutes so the fresh milled flour can fully absorb the moisture.

Why does the dough seem softer right after mixing?

Fresh milled soft white wheat continues absorbing moisture after mixing. If the dough feels a little loose, let it rest for 5–10 minutes before scooping. This helps the cookies bake taller with less spreading.

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