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    Home » Most Recently Added » Baking

    Chocolate Chip Cookies with Fresh Ground Soft White Wheat

    Published: Aug 9, 2021 · Modified: May 9, 2023 by kateschat · This post may contain affiliate links · 3 Comments

    Jump to Recipe Print Recipe

    These are a lower sugar cookie, and because of this, I find they will go soft after a few days, so they aren’t your "keep around forever" cookies. My family does not have a problem with eating cookies within a few days, and I appreciate them being a lower sugar treat.

    Chocolate chip cookies broken in half to show the interior texture.

    What is soft wheat vs hard wheat? My best simple explanation is hard wheat is for anything requiring yeast, be that the granulated type or wild yeast aka sourdough. Bread, buns, bagels.  Soft wheat is for anything you use baking powder or baking soda for. Cookies, cakes, muffins, pancakes, biscuits. Soft wheat is lower in protein and thus lower in gluten and so trying to bake bread with it will be disappointing. 

    It's easy to end up with a lot of different grains to grind into flour…it's fun to experiment! However, for wheat, I’ve ended up settling on hard red spring wheat (way cheaper than hard red fife for me!) and soft white wheat. Many use hard white wheat but it's not economical for me as well as einkorn and khorasan/kamut…they would be lovely, but it ain't in the cards!

    Toddler smiling after a bite of a fresh chocolate chip cookies.

    The bran in whole wheat *literally* cuts the bubbles, which is what makes it denser and less fluffy. Lucky for us, cookies don't really have bubbles to them, and fresh ground wheat adds a really delightful nutty taste! 

    The trick to whole wheat baking being less dense is letting the dough or batter rest for 20-30 minutes. This is called an autolyze and whether you’re making cookies, pancakes, or bread (the autolyze with bread is after mixing but before kneading) it will make a huge difference in your end product!

    Large chocolate chip cookie in the palm of a woman's hand.
    Large chocolate chip cookie in the palm of a woman's hand.

    Chocolate Chip Cookies with Fresh Ground Soft White Wheat

    Kate Schat
    These cookies are made from fresh ground wheat and with less sugar than usual so they are a treat you can feel good about.
    4.89 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 45 minutes mins
    Cook Time 8 minutes mins
    Total Time 53 minutes mins
    Course Dessert
    Cuisine American
    Servings 30 cookies
    Calories 179 kcal

    Ingredients
      

    • 1 cup cane sugar
    • 1 cup soft butter
    • 2 large eggs
    • 2 teaspoons vanilla
    • 4 cups fresh ground soft white wheat*
    • 2 teaspoons baking soda
    • 1 teaspoon salt
    • 2 cups chocolate chips 1.5 cups if using mini

    Instructions
     

    • Beat sugar and butter in a stand mixer or bowl with hand mixer. Mix in eggs and vanilla. Measure the flour on top of the wet mix, but don't mix it in. Measure baking soda and salt on top of the flour, gently mix into the flour with your finger or measuring spoon. Mix until just combined.
    • Gently mix in chocolate chips. Let dough sit on counter or in fridge for 20-30 minutes. You could scoop balls onto a tray and let sit instead. Get your oven preheating.
    • On silpat or parchment lined cookie sheets, I like to use an ice cream scoop, aka portion scoop, 2 tablespoon size, and make balls. I offset them so I can fit 15 to a half sheet pan.
    • Bake at 350F for 8-10 minutes.

    Notes

    • You could use a hard red but they will but much more “whole wheaty.” Soft white wheat is a very delicate flour.

    Nutrition

    Calories: 179kcalCarbohydrates: 23gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 31mgSodium: 212mgPotassium: 65mgFiber: 2gSugar: 11gVitamin A: 209IUCalcium: 9mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Comments

    1. Sara

      October 19, 2021 at 9:17 am

      5 stars
      Made a half batch of these using coconut sugar. I do wish the flour was measured by weight, as all wheat berries tend to be a little different and my 2 cups (for the halved recipe) resulted in a cookie that did not spread. However, I just made sure to take them out a bit earlier to prevent them from drying out, pressed them down a bit, and they were delicious. I'll just add a little less soft white wheat next time.

      Reply
      • [email protected]

        October 21, 2021 at 9:56 am

        Maybe one day we'll convert the recipe to weights but good job on making it work for you!!

        Reply
    2. Melanie Carr

      October 27, 2022 at 5:57 pm

      4 stars
      I made the dough before work, so I subbed the baking soda for baking powder. When I returned the dough was pretty tough even after letting it rest outside the fridge.

      So, I added some butter and milk until it was the a wetter consistency and let it sit for a few more minutes. The cookies baked 15 minutes at 350 and I did 2 tbsp cookie scoops.

      These were light, fluffy and delicious! I for sure winner!

      Reply

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    Hi, I'm Kate! Thank you for joining us on this crazy journey! Our family lives on a 34 acre homestead in northern BC, Canda and get a kick out of things like raising our own meat, dairy and vegetables.

    We’re a homeschooling family who believes life is the best teacher but we do hit the books in winter. I’m so glad you’re here, I hope you stick around!

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