Fresh Milled Flour Sourdough Chocolate Chip Cookies
These Fresh-Milled Flour Sourdough Chocolate Chip Cookies are the perfect blend of chewy, rich, and lightly tangy flavors. Made with wholesome fresh-milled flour and packed with the health benefits of sourdough discard, they offer a delicious twist on a classic treat!
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.