Chocolate Chip Cookies made with fresh flour

Last Updated on June 20, 2024 by Michelle

Cookies baked with fresh flour have an added depth of flavor that I’ve found no other way. Not to mention the added nutritional benefits!

Chocolate chip cookies with some nutrition on the side? Yes please!

I’ve spent a while tweaking this recipe and coming up with pretty-darn-near perfection of my favorite dessert in the world. But be sure to read the tips after the recipe for lots of suggestions of ways you can tweak this recipe yourself and even how to change up some of the ingredients.

But definitely make these cookies with fresh flour, if you’re able. Fresh flour adds variety, nutrition, taste, and even cost-savings to everything you make in the kitchen.

So now, without further ado, let me rock your chocolate chip world just a little…

Chocolate Chip Cookies Made With Fresh Flour

There are some unique ingredients here, don’t let that deter you. See lots of great substitutions, that everyone has on hand, in the tips below.

Ingredients

1 cup butter at room temperature

1/4 cup maple sugar (see notes)

3/4 cup turbinado sugar

1 tsp vanilla

2 1/2 cups of fresh-ground rye flour (my rye wheat berries)

1/2 tsp salt (i always use this one & code SOULYRESTED saves $$)

1/2 tsp baking soda

1 egg + 2 egg yolks

2 cups chocolate chips (I love these chips)

Directions

Preheat oven to 350.
Combine butter, sugars, and vanilla in mixer bowl. Beat on high about 4 minutes.
In a separate bowl, mix flour, salt, and baking soda.
Add flour mixture to butter mixture a little bit at a time, while mixer is running, turning off to scrape down sides when needed. Beat together for another 4-5 minutes.
Wisk egg and extra yolks in small bowl and add that, again, while mixer is running, and continue beating another 1-2 minutes.
Reduce mixer speed to low and add in chocolate chips.
Drop dough by small scoop fulls, 1 inch apart, and bake for 10 minutes or until just starting to turn golden.
Let cookies finish baking on warm tray, on counter, until try has cooled to touch, then transfer cookies to cooling rack.
Store at room temperature for a week or in the freezer for up to 6 months.

Tips for Making Cookies With Fresh Flour

If you find your cookies are spreading out and too thin, simply prechill dough for at least 30 minutes.
If you don’t have maple sugar, feel free to substitute brown sugar or (even better) date sugar. If you’d like to learn how to make your own all-natural maple sugar, you’d love my in-depth master class.
I choose to use rye flour to complement the natural sweetness of a decadent chocolate chip cookie, but feel free to experiment with other varieties of fresh flour as well (and let me know what you try in the comments!). Another great option is Soft White Wheat.
If you happened upon this recipe but don’t yet have a grain mill or access to freshly-milled flour, you can still use this recipe, substituting refined flour for the rye. But definitely go here to learn about the how easy it is to start milling your own (oh-so-nutritious!) fresh flours: FREE e-course about Milling Your Own Flour (how & why).
I like using the heavier grain of turbinado sugar to complement the rye in this recipe. If you’re using refined flour, cane sugar is just as good. (It’s also fine, of course, to use cane sugar with the rye fresh flour.)
Feel free to use a little less chocolate chips, I add a little more than “necessary.” Also feel free to swap 1/2 cup of avg size chips for chocolate chunks or (the best option!) chop up a high-quality 72% cacao bar.
You can use any salt for delicious results, but up the mineral content of everything you eat with this amazing salt. Use code SOULYRESTED for 15% off your entire order, anytime.
Go here for more details about my favorite ingredients in my pantry and how I choose which I’ll use in which recipe.