Fresh Ground Whole Wheat Chocolate Chip Cookies

These cookies are so good. Thin and crispy on the edges, but still have a nice gooey center!

This is my favorite chocolate chip cookie recipe to make with fresh ground whole wheat! Who'd have thought that cookies could still be medicine?

Most blogs start off with a bunch of information that, frankly, I don't usually read. If you'd like a few extra tips and trade secrets including links to tools that I highly recommend, read on after the recipe!

Fresh Ground Whole Wheat Chocolate Chip Cookies

Ingredients

• 1 cup cold butter

• 1 2/3 cup brown sugar (packed)

• 1/4 cup granulated sugar

• 2 large eggs

• 1 tablespoon pure vanilla extract

• 2 3/4 cups fresh ground whole wheat flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon sea salt

• 8 ounces baking chocolate chips of your choice (I like to mix white and milk chips)

Directions

1. Line baking sheet with parchment paper or baking mats. Set aside.

2. Preheat oven to 350 degrees.

3. In a medium bowl, add fresh ground whole-wheat flour, baking powder, baking soda and salt together. Whisk well, then set aside.

4. In the bowl of a stand mixer, or a large bowl if using a hand mixer, add the butter, brown sugar and granulated sugar.

5. Using the paddle attachment, mix on low speed just until the butter and sugars are blended. This takes about 2 minutes. Scrape the sides of the bowl.

6. Add the eggs one at a time, then the vanilla, and mix until just combined.

7. Add the flour mixture and stir until incorporated. Do not over mix.

8. Add the chocolate, and stir in until just distributed through the dough.

9. Scoop 1.5 tablespoon scoops of dough onto the baking sheet, leaving 2 inches between them. (I cook about 8 per sheet.)

10. Bake cookies 8-10 minutes or until the cookies are golden brown at the edges and look slightly wet in the center. They should be slightly underbaked to stay soft and chewy. If you prefer a crunchy cookie, bake an additional 1-2 minutes.

11. Wait 1-2 minutes before transferring the cookies still on the baking mat or parchment paper onto the counter or cooling rack to cool. Let set about 10 minutes for cookies to not fall apart.

Bread of Life Tees & More! | Forest & Bean

Tips

The best way to bake a cookie is fresh out of the refrigerator. So if you have time to chill the dough before cooking, that will work out well for you.

That said, I cannot stress the importance of cold butter and not over mixing.

Blend the sugar and cold butter until just incorporated. Do the same with the eggs. Watch very closely to see when the ingredients are mixed together well, then go to the next step. The heat from the mixing will heat up your butter and make the cookies more flat. These cookies have a tendency to be flat anyway, so it's extra important to make sure your dough is well chilled.

Though they can cook flat, know that these cookies will be very delicious... no matter how thick you like them.

And... if you're wondering why I go the extra step of grinding my own wheat... Well, it's a story that took two years in the making, but I'll sum it up by saying this: Bread of Life is a real thing... and flour of death is too!

But don't take my word for it! Sue Becker at Bread Beckers is a food biologist, and she did all the research on what happened to our flour... and let me tell ya... it'll blow your mind!

I used her presentation and a few other videos to create the videomentary, "There's Something About This Bread". It's crazy how far we've come from what real Bread of Life is.

Here's a trailer for the video that gives a very small synopsis of why bread is so bad for us today:

Subscribe for more articles, recipes and information on grinding your own wheat, and eating your own food, from field to table. If you have any questions or comments, please feel free to ask. Please forward to anyone you believe would be interested in trying this recipe.

Until next time, keep on providing life for your family, one meal at a time.

Angela Hope,

Bread of Life Bakery & Blog

Some links are affiliate links, which means I may make a small commission at no extra cost to you. All opinions are my own.