As a mama who loves making food from scratch, I do my best to keep processed foods out of our home. Store-bought cookies are loaded with preservatives, artificial flavors, and questionable oils—not exactly what I want to be feeding my family. But while we all know fruits and veggies are the best choices, sometimes we need a real sweet treat, especially for special occasions. And this week, we have a big one—my daughter’s birthday!
Her favorite food? “Chockey chip cookies.” So, of course, I had to make her the best ones possible—homemade, using fresh-milled flour chocolate chip cookies as the ultimate way to celebrate. These cookies are soft in the middle, slightly crisp on the edges, and topped with flaky sea salt for the perfect balance of sweet and salty.
Why You Will Fresh Milled Flour Sourdough Chocolate Chip Cookies
- Made with fresh-milled flour– More nutrients, better flavor, and no processing!
- Naturally fermented – Thanks to the sourdough starter, they have improved digestibility.
- No artificial junk – Just simple, real ingredients.
- Freezer-friendly– Perfect for baking fresh cookies anytime.
Equipment Needed:
- Kitchen Aid Stand Mixer
- Wooden spoon or spatula
- Baking Sheet
- Parchment paper
- Measuring cups and spoons
- Kitchen Scale
Ingredients in Fresh Milled Flour Sourdough Chocolate Chip Cookies
- 160g fresh-milled flour (100g soft white wheat, 60g kamut) – Fresh-milled flour keeps all the nutrients intact and gives the cookies a richer flavor. Soft white wheat creates a soft texture, while kamut adds depth and chewiness.
- 1 egg + 1 egg yolk (room temperature) – The egg provides structure, while the extra yolk makes the cookies extra rich and chewy.
- 1 stick butter (room temperature) – Butter adds flavor and creates that classic soft, slightly crisp cookie texture.
- 2 teaspoon vanilla extract – Enhances the sweetness and depth of flavor.
- ⅓ cup sourdough starter or discard – Adds moisture, complexity, and subtle tang, making these cookies even more flavorful and easier to digest.
- 66g sugar– Granulated sugar helps create the perfect balance of crisp edges and soft centers.
- 66g brown sugar – Brown sugar adds chewiness and a deeper caramel-like flavor.
- 1 teaspoon baking soda– Leavening agent that helps the cookies spread and rise slightly.
- 1 teaspoon salt– Balances sweetness and enhances flavor.
- 1.5 cups chocolate chip – Because chocolate is the heart of any fresh-milled flour chocolate chip cookie!
- Flaky sea salt (for topping) – Elevates the flavor by balancing the sweetness and adding a little crunch.
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Instructions
Cream butter and sugars
Cream the butter and sugars for 1-3 minutes until light and fluffy.
Add in the wet ingredients
Add in the sourdough starter, vanilla, and egg + yolk, mixing until fully combined.
Add the flours and Fold in the chocolate chips
Add the flour (stir setting on the kitchen aid) and then Fold in the chocolate chips to the dough. Roll the dough into 12 balls and refrigerate for at least 30 minutes (or overnight for better texture!).
Shape the dough
Preheat oven to 375°F and line a baking sheet with parchment paper. Place 6-8 cookies on the sheet (giving them room to spread). Bake for 9-12 minutes (if they were chilled longer they will need more time, but check after 9 minutes for doneness).
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Cool and enjoy!
Top with flaky sea salt when you pull them out of the oven. Let them rest on the cookie sheet for 5 minutes, and then transfer to a wire rack to cool. Then enjoy!
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Fresh Milled Flour Sourdough Chocolate Chip Cookies
Equipment
- Kitchen Aid
- Kitchen Scale
- Measuring Spoons
- Mixing Bowls
- Grain Mill I love the nutrimill classic
- Cookie Sheet
- Parchment Paper
- Cooling rack
Ingredients
- 160 g fresh-milled flour 100g soft white wheat, 60g kamut- Kamut is non negotiatable, you will not get the same delicious flavor without it
- 1 egg + 1 egg yolk room temperature
- 1 stick butter room temperature
- 2 teaspoon vanilla extract
- ⅓ cup sourdough starter or discard
- 66 g white granulated sugar
- 66 g brown sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1.5 cups chocolate chips
- Flaky sea salt
Instructions
Cream Butter and Sugars
- Cream the butter and sugars for 1-3 minutes until light and fluffy.
Add wet ingredients
- Add in the sourdough starter, vanilla, and egg + yolk, mixing until fully combined.
Mix in the flours
- Slowly mix in the fresh-milled flour, salt, and baking soda on low speed until just incorporated.
Mix in the chocolate chips
- Fold in the chocolate chips.
Shape the dough and let it rest
- Roll the dough into 12 balls and refrigerate for at least 30 minutes (or overnight for better texture!).
Preheat the oven and bake
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Place 6-8 cookies on the sheet (giving them room to spread).
- Bake for 9-12 minutes, adjusting time based on how long they were chilled.
Top with flaky sea salt
- Top with flaky sea salt as soon as they come out of the oven.
Cool and enjoy
- Let cool for 3-5 minutes, then transfer to a wire rack.
Hari says
Such a delicious recipe! Love its final texture!
Parker says
Thank you, it's absolutely perfect if I do say so myself!
Jarrod says
I'll try any chocolate chip cookie but you are going up against grandma! Thanks for sharing!
Parker says
ah I hope it measures up! Let me know how they turn out 🙂