Go Back
+ servings
Large chocolate chip cookie in the palm of a woman's hand.
Print Recipe
5 from 3 votes

Chocolate Chip Cookies with Fresh Ground Soft White Wheat

These cookies are made from fresh ground wheat and with less sugar than usual so they are a treat you can feel good about.
Prep Time45 mins
Cook Time8 mins
Total Time53 mins
Course: Dessert
Cuisine: American
Servings: 30 cookies
Calories: 179kcal


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


  • 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 tbsp size, and make balls. I offset them so I can fit 15 to a half sheet pan.
  • Bake at 350F for 8-10 minutes.


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


Calories: 179kcal | Carbohydrates: 23g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 212mg | Potassium: 65mg | Fiber: 2g | Sugar: 11g | Vitamin A: 209IU | Calcium: 9mg | Iron: 1mg