Double Dark Chocolate Cookies using Freshly-Milled Flour
Hi Friend,
Did you know sometimes the best recipes don’t come from fancy cookbooks or the hottest new food blogger? Sometimes it’s the most predictable places you find the best recipes.
My mom swears by the cookie recipe on the back of the Tollhouse Chocolate Chip bag. She says that if they want to sell chocolate chips, the company will make sure the recipe is stellar.
Me? Well, I’m usually pretty skeptical. At least I was skeptical until I tried the recipe on the back of the Hershey Special Dark Chocolate Chip bag.
My oldest farm boy and I made the recipe for our county fair a few years ago, and it was amazing! We made a few tweaks for freshly-milled flour, and it has become one of my go-to cookie recipes. It’s always a hit when I take it to classroom parties or school potlucks.
Recipe:
Adapted for freshy-milled flour from Hershey Dark Chocolate Chip Cookie Recipe.
INGREDIENTS:
Dry Ingredients:
2 1/2 cups freshly-milled soft white wheat flour (I use our soft white wheat berries)
1/2 cup dark cocoa powder (I use Hershey’s Special Dark Cocoa)
1 tsp baking soda
1/2 tsp salt
Wet Ingredients
1 cup unsalted butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp vanilla
2 eggs
Other
2 cups dark chocolate chips (Hershey’s Dark Chocolate Chips are my favorite so far)
DIRECTIONS:
Whisk dry ingredients together.
Cream butter, sugar, brown sugar, vanilla, and eggs until creamy.
Slowly beat flour mixture into creamed mixture.
Stir in dark chocolate chips.
Preheat oven to 375 degrees fahrenheit.
While oven is preheating, make cookie balls. Freeze cookie balls until ready to bake (at least 10 minutes).
Bake cookies for 8-10 minutes.
Once baked, let the cookies rest on the baking sheet for 2 minutes, then cool on a wire rack.
RECIPE NOTES:
For cookies, use a soft white wheat berries for your flour. The soft wheat has less protein which lends itself to better texture. The white has a mellow flavor that let’s the chocolate really shine through.
If your cookie dough is too sticky to roll into dough balls, place the dough in the fridge until it begins to firm up.
I have found that if my cookies spread too much on the baking sheet, they need more time in the freezer. Sitting in the freezer gives the flour time to absorb moisture, and helps the butter hold its shape better while baking.
For Christmas, I like to mix in crushed candy canes with the chocolate chips. Mint would also be good too!
These cookie dough balls freeze great! Freeze the dough balls on a baking sheet, then place in a labeled Ziploc bag. When you’re ready to bake, bake them at 375* for about 9-11 minutes or until the center is set.
To store cookies, cool thoroughly, then store in a Ziploc bag or airtight container for up to 3 days at room temperature. If you will not eat within 3 days, freeze the extras in a Ziploc freezer bag. Do not put cookies in the fridge or it will change their texture.
I hope you enjoy this recipe! If you would like to get baking tips and recipes for freshly-milled flour in your inbox, please be sure to sign up below. You can also follow us on Facebook and Instagram at @farmfreshwheatwa to watch your wheat berries grow.
Happy Milling!
The Sieverkropps