Honey-Sweetened Fresh Milled Chocolate Chip Cookies
Soft and chewy fresh milled chocolate chip cookies made with Prairie Gold wheat, honey, molasses, melted butter, and plenty of chocolate chips! These whole-grain cookies are designed to be chewy rather than cakey and contain no refined sugar in the cookie dough.
Ingredients
- 1/2 cup 113 g butter, melted and cooled until warm
- 1/2 cup 170 g honey
- 1 tablespoon molasses
- 1 egg yolk
- 2 teaspoons vanilla extract
- 220 g freshly milled Prairie Gold flour weigh wheat berries before milling for accuracy.
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup chocolate chips
Instructions
- Mill 220 grams of Prairie Gold wheat berries as finely as your grain mill allows.
- Stir together the melted butter, honey, and molasses.
- Mix in the egg yolk and vanilla.
- Add the freshly milled flour, baking soda, and salt. Stir just until combined.
- Fold in the chocolate chips.
- Cover and refrigerate for at least 3 hours, preferably overnight.
- Preheat the oven to 350°F.
- Scoop the dough into about 2-tablespoon portions. If the chilled dough is particularly firm, flatten the scoops slightly.
- Bake for 9-10 minutes, until the edges are set but the centers still look slightly soft.
- Let cool for 10 minutes before serving.
Notes
- For chewy cookies rather than cakey cookies, use only the egg yolk and don't add baking powder.
- Don't skip the chilling time. Freshly milled flour needs time to absorb the moisture in this dough.
- Avoid overbaking. The centers should still look slightly soft when the cookies come out of the oven.