Four years ago my sister and I started our Micro b Four years ago my sister and I started our Micro bakery called The Flour Barn.  We turned a barn on our family farm into a commercial kitchen and started with one product, Cinnamon Rolls. As we got more and more orders we added more and more products. As we sold more products we could afford better equipment, than employees, slowly creating the bakery we always dreamed of....

https://theflourbarnhomestead.com/how-to-make-money-from-your-micro-bakery-at-home/
Garden Season is among us! Tomatoes are starting t Garden Season is among us! Tomatoes are starting to turn, sweet corn is ready to harvest and we are so excited! For years our family has a had a big garden that we not only enjoy for the summer, but that we preserve for the whole year! It is such a treat to be able to have fresh tasting sweet corn in the middle of December, or delicious marinara for Stromboli. 

We have a few openings in tonights Sweet Corn Harvest dinner class as well as in our Harvest dinner class in a couple weeks. We also have several blog articles you can check out to help you utilize your garden!

To sign up for a class:

https://the-flour-barn.square.site/shop/class/9?page=1&limit=30&sort_by=category_order&sort_order=asc

How to preserve tomatoes:

https://theflourbarnhomestead.com/how-to-make-the-best-homemade-roasted-tomato-sauce/

How to make delicious Zucchini bread:

https://theflourbarnhomestead.com/whole-wheat-zucchini-bread-recipe/
We are back this week Friday 8-12 and Saturday 8-1 We are back this week Friday 8-12 and Saturday 8-11! We are so excited to get back to baking💕 Make sure to place your orders for Jumbo Cinnamon Rolls, Focaccia Breakfast Sandwiches and more! See you soon☺️🥰😱💕

To preorder:

https://the-flour-barn.square.site

To check out our blog:

Theflourbarnhomestead.com

Our address:
The Flour Barn
17200 Kandel rd Marysville
Although we are closed this Saturday, we do still Although we are closed this Saturday, we do still have a few classes available for this summer! We have a Sweet Corn Harvest Dinner coming up next week as well as another amazing Harvest dinner in a couple weeks🥰 For more information check out the link below…

https://the-flour-barn.square.site
The Flour Barn Bakery will open tomorrow 8-11! Ras The Flour Barn Bakery will open tomorrow 8-11! Raspberry Cheesecake Rolls, Caprese Sandwiches, and an Iced White Chocolate Blackberry Latte are all perfect on a beautiful summer day! We also will be selling fresh flowers from heritagefarm and sweet corn from Muddy Pike Pumpkins and Produce! 

To preorder:

https://the-flour-barn.square.site

Tomorrows case:
- Jumbo Cinnamon Rolls
- Raspberry Cheesecake Rolls 
- Honey Buns
- Key Lime Pie Bars
- Strawberry Cream Croissants 
- Various Danish
- Ham and Cheese Croissants
- Cosmic Jumbo Brownies 
- Ham and Cheddar Quiche
- Maple Sausage Breakfast Sandwich
- Focaccia Bacon Breakfast Sandwich 
- Summer Berry Cheesecake Bars
- Sourdough Loaves
- Oatmeal Cream Pies
- Lemon Blueberry Scones
- Cold Brew
- Various Lattes 
- Chai Latte
- Hemisphere Coffee
The Flour Pot is open today 8-1! Stop by for some The Flour Pot is open today 8-1! Stop by for some coffee and cinnamon rolls😍
Throwback Flavor: Raspberry Cheesecake Rolls! This Throwback Flavor: Raspberry Cheesecake Rolls! This was one of our first specialty rolls 4 years ago😱 It feels like just yesterday we started selling our Cinnamon Rolls out of the barn💕 Raspberry Cheesecake Rolls and Caprese Sandwiches are both available for preorder for a limited time! 

To preorder: 

https://the-flour-barn.square.site
Check out our website to get this delicious Zucchi Check out our website to get this delicious Zucchini bread recipe! When baking at home I try to use as much freshly milled whole wheat flour as I can. It’s how I justify the amount of bread my son eats… 

Link in bio or go to theflourbarnhomestead.com to find all our favorite recipes!
The only thing we love more than making sourdough The only thing we love more than making sourdough is sharing it! We sell our sourdough bread every Friday and Saturday at our little bakery on our family farm. 

We also teach a class on sourdough bread baking every month! Link to order our bread or sign up for one of our classes is in our bio.

#sourdough #microbakery #microbakerylife #sourdoughbread #sourdoughbreadbaking #homesteading #sourdoughbakery #ohiobakery
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Freshly Milled Flour Recipes, Homestead Recipes, Our Homestead · January 24, 2024

Whole Wheat Chocolate Chip Cookies with Fresh Milled Flour

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Soft and Chewy Whole Wheat Chocolate Chip Cookies made with (or without) freshly milled flour are full of nutty flavor and whole grain goodness, making this a treat you’ll always want to have around!

Whole Wheat Chocolate Chip Cookies are nutty and delicious and chewy. Before we get into this great recipe, know this. I don’t believe in making something just because it’s healthy. In moderation, I firmly believe that desserts are a treat to be enjoyed to the fullest. If you’re going to have a cookie, get yourself a cup of coffee or a glass of milk and have a really good cookie and savor the moment. 

That being said, I feel like I can honestly tell you that these cookies are exceptional and only improved by the use of freshly milled whole wheat flour. The nutty flavors that come out naturally in whole grains are the perfect complement to chocolate chip cookies. Follow these few, easy tips and you will end up with the best chocolate chip cookies with superior taste and a soft, chewy texture similar to a cookie made with white flour. 

This post contains affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Tips for Baking Better Cookies

Cream your fats and sugars for at least 5 minutes.

The first step in this chocolate chip cookie recipe is to cream your butter and sugars. This is such an important step and should not be overlooked. As you blend together the sugar with the butter, you are incorporating air into your batter that will keep your cookies from flattening like pancakes as they bake. Use butter that is room temperature but no warmer. Mix in a stand mixer with a paddle attachment for at least five minutes and you’ll notice that during this time the butter will go from a pale yellow to an almost white color. This is a good sign that your cookies are going to turn out awesome!

Fully incorporate your eggs.

There is a fear when making cookies that you’re going to over beat your eggs and ruin your cookies and, as a result, it is easy to actually under beat the dough at this point. You want your eggs to be fully incorporated and evenly distributed. Let the dough beat for about one minute.

Add your dry ingredients at one time and pulse in until just incorporated.

The moment you add flour into your batter, gluten begins to form. More gluten development equals tougher, dry cookies. In order to have nice soft, tender cookies, only mix your dry ingredients until just blended. You should not be able to see any dry flour in your batter or streaks of dry ingredients.

Use a cookie scoop for even, well baked cookies.

No matter how well you eye-ball it, the only way to get nice and even cookies is to use a cookie scoop. I like to use a cookie scoop to measure out the dough, and then use the palms of my hands to form the dough into a ball. This makes for beautifully round, even cookies that maintain a nice height as they bake and do not flatten out like pancakes 🙂

close up of a whole wheat chocolate chip cookie

Ingredients

Butter

Using real butter is so important in this cookie recipe to get the right flavor and height. Use room temperature butter but make sure that it is not too warm. Your butter should not be melty. As you cream together the butter and the sugar, you are actually incorporating air into the butter that will give your cookies good rise and prevent them from flattening. If your butter is too warm, it will not be able to hold as much air and you will end up with flat cookies. I like to get my butter out of the fridge 30 minutes prior to mixing my dough. 

Sugar

We are going to use white sugar and brown sugar to sweeten our cookies. I don’t recommend substituting honey or maple syrup in this recipe for two reasons. First, we need the sugar crystals to cut through our butter, whipping it and incorporating air. Honey and maple syrup cannot do this. Also, any type of liquid sweetener can make our cookie dough too soft and will result in flat, crisp cookies. 

Eggs

To help hold the cookies together.

Baking Soda and Baking Powder

To help give our cookies more lift.

Flour

This whole wheat chocolate chip cookie recipe calls for 100% whole wheat flour. I use fresh ground soft white wheat flour, but you can definitely make this with store bought wheat flour. Try to choose a wheat flour with a fine grind, and if grinding your own flour, choose the finest setting on your grain mill. If your family is new to whole grains, you can certainly go with a 50/50 blend of whole wheat and all-purpose flour. Honestly though, I don’t find this recipe to be overly “wheat-y” and might be a good place to start if you are trying to introduce more whole grains into your diet. 

Salt

Coarse salt is excellent in these cookies! Feel free to add a sprinkling on top right before you pop them in the oven! If using table salt, decrease the amount to 1 teaspoon. 

Chocolate Chips

Use a semi-sweet chocolate chip or chunk for this recipe, whatever you have on hand or can get easily will work great! However, if you’ve been thinking about diving into the world of fancy chocolate, here is my recommendation! High quality chocolate chips are incredible and you may never be able to go back!

Time

Time is by far the most important ingredient in this recipe! After you make your cookie dough, you will want to store it away in the fridge for 24 hours. I know that this is the hardest part of the recipe, and you’re going to be tempted to go ahead and bake the cookies. Please don’t. Take a bite of dough to treat yourself then place the rest in the fridge. By waiting 24 hours, you give the wheat flour time to absorb the liquid from the dough and to soften and release sugars. I recommend this step with any cookie recipe, but it is especially important with whole wheat cookies. Your finished product will be soft, chewy cookies with a nutty taste and a caramelized, rich flavor that only comes from time. 

Why Fresh Milled Flour in Whole Wheat Chocolate Chip Cookies?

The most obvious but important reason to cook or bake with fresh flour is that you know exactly what you’re getting. When using a home mill, you take the whole wheat berry and mill a fine flour that retains every component. Grains in their complete form contain many vital nutrients as well as fiber for belly health.

When you purchase white flour from the store, the bran and germ of the wheat kernels have been removed taking much of the fiber and nutrients with them. Even whole wheat flour is often made by taking white flour and adding bran back in. During the commercial milling process, the good oil that is found within the wheat berry is removed in order to extend the shelf life of the flour. Often preservatives are used as well. Just like with anything you make from scratch, there’s security in knowing how food is created from start to finish and milling your own flour gives you this knowledge. 

Additionally, fresh milled flour has a complex flavor profile that’s a little sweeter and a little nuttier than the grains you find on a store shelf. Compare freshly ground wheat berries to coffee beans and you start to understand how time can make them a little stale. For the best flavor, it’s best to use milled wheat within 3 days but it can last on a shelf for 7-10 days. 

Choosing the Right Grain Berries

When using freshly-milled flour for Whole Wheat Chocolate Chip Cookies it’s a good idea to use soft wheat berries. Such as soft white wheat or an ancient grain such a spelt. These grains have a lower protein content and less gluten which makes them a great option for cookie recipes. When making pastry such as cookies, we want to minimize gluten development for a tender and chewy crumb. Although I encourage you to use whatever you have on hand and your cookies will still turn out delicious. 

Handy Tools

Kitchen Scale

My Favorite, Most Beautiful Mixing Bowl

Cookie Scoop

Silpat

More Whole Wheat Recipes

Weekly Sourdough Bread

Whole Wheat Sandwich Bread

Multigrain Bread Recipe

Healthy Zucchini Bread

Whole Wheat Pasta

100% Whole Wheat Sourdough

PB&J Porridge

Whole Wheat Chocolate Chip Cookies

Soft and Chewy Whole Wheat Chocolate Chip Cookies made with (or without) freshly milled flour are full of nutty flavor and whole grain goodness, making this a treat you’ll always want to have around!
Print Recipe Pin Recipe
Prep Time 1 day d
Hands on time 1 hour hr
Course Dessert
Cuisine American
Servings 24 cookies

Ingredients
  

  • 2 1/2 sticks of butter room temperature
  • 300 grams brown sugar 1 1/2 cups
  • 240 grams white sugar 1 1/4 cup
  • 2 eggs
  • 1 Tablespoon vanilla extract
  • 500 grams whole wheat flour 4 cups
  • 1 1/4 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon coarse salt
  • 16 oz semi-sweet chocolate chips or chocolate chunks

Instructions
 

  • In the bowl of a stand mixer fitted with a paddle attachment, add sugars and butter and cream together on medium speed for about 5 minutes. The mixture should lighten in color and look whipped.
  • Scrape down the sides of the bowl and add in your eggs and vanilla. Mix for about another minute until well blended.
  • In a separate large bowl add your flour, baking soda, baking powder, and salt and whisk until well combined. Add your dry ingredients to the mixer bowl and mix until just combined, scraping down the sides of the bowl once.
  • Add in the chocolate chips and mix until they are evenly dispersed in your dough. Make sure to scrape the bottom of the bowl to make sure there are no dry ingredients hiding.
  • Transfer your dough to an airtight container with a lid and store in the refrigerator for 24 hours, or up to 3 days.
  • When ready to bake your cookies, remove the dough from the fridge and preheat your oven to 335 degrees.
  • Prepare a cookie sheet with parchment paper. Scoop out the cookie dough and form it into a ball about the size of a ping pong ball. Position cookies about 3 inches apart on the prepared baking sheet. Sprinkle with coarse salt if desired. Place in the preheated oven and bake cookies for 12-14 minutes until golden brown.
  • Transfer to a wire rack to cool and enjoy! I can’t wait for these to become your favorite chocolate chip cookies!

Video

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In: Freshly Milled Flour Recipes, Homestead Recipes, Our Homestead · Tagged: baking with fresh milled flour, chocolate chip cookies, Cooking from scratch, fresh milled flour, Homestead recipes, whole wheat baking, whole wheat recipes

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Four years ago my sister and I started our Micro b Four years ago my sister and I started our Micro bakery called The Flour Barn.  We turned a barn on our family farm into a commercial kitchen and started with one product, Cinnamon Rolls. As we got more and more orders we added more and more products. As we sold more products we could afford better equipment, than employees, slowly creating the bakery we always dreamed of....

https://theflourbarnhomestead.com/how-to-make-money-from-your-micro-bakery-at-home/
Garden Season is among us! Tomatoes are starting t Garden Season is among us! Tomatoes are starting to turn, sweet corn is ready to harvest and we are so excited! For years our family has a had a big garden that we not only enjoy for the summer, but that we preserve for the whole year! It is such a treat to be able to have fresh tasting sweet corn in the middle of December, or delicious marinara for Stromboli. 

We have a few openings in tonights Sweet Corn Harvest dinner class as well as in our Harvest dinner class in a couple weeks. We also have several blog articles you can check out to help you utilize your garden!

To sign up for a class:

https://the-flour-barn.square.site/shop/class/9?page=1&limit=30&sort_by=category_order&sort_order=asc

How to preserve tomatoes:

https://theflourbarnhomestead.com/how-to-make-the-best-homemade-roasted-tomato-sauce/

How to make delicious Zucchini bread:

https://theflourbarnhomestead.com/whole-wheat-zucchini-bread-recipe/
We are back this week Friday 8-12 and Saturday 8-1 We are back this week Friday 8-12 and Saturday 8-11! We are so excited to get back to baking💕 Make sure to place your orders for Jumbo Cinnamon Rolls, Focaccia Breakfast Sandwiches and more! See you soon☺️🥰😱💕

To preorder:

https://the-flour-barn.square.site

To check out our blog:

Theflourbarnhomestead.com

Our address:
The Flour Barn
17200 Kandel rd Marysville
Although we are closed this Saturday, we do still Although we are closed this Saturday, we do still have a few classes available for this summer! We have a Sweet Corn Harvest Dinner coming up next week as well as another amazing Harvest dinner in a couple weeks🥰 For more information check out the link below…

https://the-flour-barn.square.site
The Flour Barn Bakery will open tomorrow 8-11! Ras The Flour Barn Bakery will open tomorrow 8-11! Raspberry Cheesecake Rolls, Caprese Sandwiches, and an Iced White Chocolate Blackberry Latte are all perfect on a beautiful summer day! We also will be selling fresh flowers from heritagefarm and sweet corn from Muddy Pike Pumpkins and Produce! 

To preorder:

https://the-flour-barn.square.site

Tomorrows case:
- Jumbo Cinnamon Rolls
- Raspberry Cheesecake Rolls 
- Honey Buns
- Key Lime Pie Bars
- Strawberry Cream Croissants 
- Various Danish
- Ham and Cheese Croissants
- Cosmic Jumbo Brownies 
- Ham and Cheddar Quiche
- Maple Sausage Breakfast Sandwich
- Focaccia Bacon Breakfast Sandwich 
- Summer Berry Cheesecake Bars
- Sourdough Loaves
- Oatmeal Cream Pies
- Lemon Blueberry Scones
- Cold Brew
- Various Lattes 
- Chai Latte
- Hemisphere Coffee
The Flour Pot is open today 8-1! Stop by for some The Flour Pot is open today 8-1! Stop by for some coffee and cinnamon rolls😍
Throwback Flavor: Raspberry Cheesecake Rolls! This Throwback Flavor: Raspberry Cheesecake Rolls! This was one of our first specialty rolls 4 years ago😱 It feels like just yesterday we started selling our Cinnamon Rolls out of the barn💕 Raspberry Cheesecake Rolls and Caprese Sandwiches are both available for preorder for a limited time! 

To preorder: 

https://the-flour-barn.square.site
Check out our website to get this delicious Zucchi Check out our website to get this delicious Zucchini bread recipe! When baking at home I try to use as much freshly milled whole wheat flour as I can. It’s how I justify the amount of bread my son eats… 

Link in bio or go to theflourbarnhomestead.com to find all our favorite recipes!
The only thing we love more than making sourdough The only thing we love more than making sourdough is sharing it! We sell our sourdough bread every Friday and Saturday at our little bakery on our family farm. 

We also teach a class on sourdough bread baking every month! Link to order our bread or sign up for one of our classes is in our bio.

#sourdough #microbakery #microbakerylife #sourdoughbread #sourdoughbreadbaking #homesteading #sourdoughbakery #ohiobakery
Never gets old… Never gets old…
The Flour Barn Bakery will be open this week Frida The Flour Barn Bakery will be open this week Friday 8-1 and Saturday 8-11! You can go ahead and preorder favorites like our Jumbo Cinnamon Rolls, Cream Filled Croissants and our Focaccia Breakfast Sandwiches! 

Address:
The Flour Barn
17200 Kandel Rd Marysville 

To Preorder:

https://the-flour-barn.square.site
🥐☕️ 🥐☕️
Saturday morning breakfast at The Flour Barn Baker Saturday morning breakfast at The Flour Barn Bakery, what could be better?! Our special Peach Cobbler Rolls are still here for a limited time, as well as our delicious Summer Berry Cheesecake Bars😍 Full case list below…

To get the full Flour Barn experience, grab a Blackberry White Chocolate Latte and a pack of Jumbo Cinnamon rolls while you take in the country air🥰  We recommend preordering Peach Cobbler rolls, Jumbo Cinnamon Rolls and Focaccia Breakfast Sandwiches!

To preorder:

https://the-flour-barn.square.site

Tomorrows case:
- Jumbo Cinnamon Rolls
- Peach Cobbler Rolls
- Honey Buns
- Key Lime Pie Bars
- Strawberry Cream Croissants 
- Various Danish
- Ham and Cheese Croissants
- Cosmic Jumbo Brownies 
- Ham and Cheddar Quiche
- Maple Sausage Breakfast Sandwich
- Focaccia Bacon Breakfast Sandwich 
- Summer Berry Cheesecake Bars
- Sourdough Loaves
- Oatmeal Cream Pies
- Lemon Blueberry Scones
- Cold Brew
- Various Lattes 
- Chai Latte
- Hemisphere Coffee
Open today 8-1! Get a delicious coffee and a break Open today 8-1! Get a delicious coffee and a breakfast sandwich! Or some Jumbo Cinnamon Rolls and Sourdough bread. Ordering will be inside due to weather. See you soon☺️
Our Sweet Corn Harvest Dinner Class was so fun and Our Sweet Corn Harvest Dinner Class was so fun and delicious. Together we learned to make several dishes using farm fresh sweet corn, and then we sat down and enjoyed the delicious meal together💕

To sign up for our next Harvest Series class:

https://the-flour-barn.square.site/shop/class/9?page=1&limit=30&sort_by=category_order&sort_order=asc
A delicious Sweet Corn Harvest Dinner Class💕 We A delicious Sweet Corn Harvest Dinner Class💕 We learned how to make so many amazing sweet corn recipes and then sat done and enjoyed each of them with some freshly baked sourdough😍 Still spots left in Augusts class!

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