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Choosing a Grain Mill

I break down the 6 questions you should be asking and describe the Top Four choices in this in-depth Guide to Choosing a Grain Mill.

Fresh Flour Tools

All my favorite tools for milling my own flour (& discount codes): Fresh Flour Tools

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Storing Wheat Berries

I have about a dozen varieties of wheat berries in my basement. I store them in buckets and these Smart Lids, which work wonderfully. Then I keep a smaller stash in my kitchen of each variety, to grab when I’m milling my flour. For those, I use mason jars and these lids with amazing seals.

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Mocha latte cookies

yield: 3 dozen

The only thing that could make these cookies better is a creamy Maple Latte to dunk them in. These cookies are easy to overbake, so try to let them finish baking while they cool on the hot tray, out of the oven. Then they’re nice and chewy and delicious. Ground chicory is the finely ground, roasted roots from chicory plants, but feel free to substitute equal amounts of instant espresso powder as well. Both options are delicious. If you find your cookies are too thin, refrigerate the dough for a few hours or overnight.

INGREDIENTS

⅔ cups butter, at room temperature

½ cup coconut oil

1 ¾ cups sugar

2 eggs

2 teaspoons vanilla

1 cup (110 g) spelt flour

1 cup (130 g) hard white flour

¾ cup cocoa powder

3 teaspoons chicory granules (or instant espresso powder)

1 ½ teaspoon baking powder

½ teaspoon salt

2 cups chocolate chips

Kosher or flake salt for sprinkling on top (optional)

DIRECTIONS

  1. Cream butter, coconut oil, and sugar until it’s light and fluffy. Add in eggs and vanilla and beat well. 
  2. Add most of your flour to the mixing bowl. (I hold back about 3 tablespoons worth to use after my single test cookie, if needed.) Before mixing the flour into the wet ingredients, add cocoa powder, chicory, baking soda, and salt to the mound of flour in your bowl and mix them together well, with a fork, before turning your mixer on again and blending the dough.
  3. Roll a spoonful of dough, with a few chips added in by hand, into a ball in your hands before placing it on an ungreased baking tray. Flatten the mound by pressing down with your fingers. (Or leave as a ball if you want a more mounded, fat cookie.) Bake the single test cookie at 350 for 8-9 minutes. 
  4. If the cookie spreads too much, add another tablespoon or two of flour to the remaining dough and test again.
  5. When your test cookie turns out crispy on the edges but not too thin, stir in chips to your remaining dough and bake your cookies 2” apart on ungreased trays.
  6. While cookies cool on trays, sprinkle kosher or flake salt over the cookies for a perfect finishing touch.