Freshly Milled Milk Chocolate Chip Cookies

Ingredients

• 393g freshly milled soft white wheat flour 🌾

• 8g baking soda, 1/2 tablespoon ✨

• 9g cornstarch, 1/2 tablespoon plus a pinch 🌽

• 2g mineral sea salt, 1/2 teaspoon 🧂

• 258g salted butter, softened 🧈

• 171g dark brown sugar 🍬

• 57g cane sugar 🍬

• 1 whole egg plus 1 yolk 🥚

• 15g vanilla extract ✨

• 225g milk chocolate wafers 🍫

• Optional: flaked finishing mineral sea salt 🧂

Day 1

1. In a large bowl, whisk together flour, baking soda, cornstarch, and salt. Set aside.

2. In a medium bowl, beat butter and sugars with a hand mixer on low until combined. Scrape sides as needed.

3. In a small bowl, combine 1 whole egg plus 1 yolk. Stir in vanilla. Add to butter mixture and beat until smooth.

4. Pour wet mixture into flour bowl. Mix on medium speed or by hand. It will look crumbly at first; keep mixing until it forms a soft dough.

5. Gently fold in chocolate wafers by hand or with a spatula until evenly distributed.

6. Shape dough into a loose square, wrap tightly in compostable cling wrap, place on a baking sheet, and refrigerate overnight.

Day 2

1. Let dough rest at room temperature for 20 to 30 minutes until still firm but sliceable.

2. Cut dough and weigh into twelve 95g pieces, then roll into balls.

3. Place balls on a parchment-lined baking sheet, cover, and refrigerate overnight again.

Day 3

1. Preheat oven to 350°F. From the fridge, place 4 cookie dough balls on a parchment-lined baking sheet, in staggered formation and well spaced.

2. Bake for 15 minutes, until edges are set but centers look slightly underbaked.

3. Immediately swirl a large round cookie cutter around each cookie to tidy edges into perfect rounds.

4. Sprinkle lightly with mineral sea salt.

5. Let cookies cool on the hot pan for 15 to 30 minutes to finish baking and set.

Storage Tips and Baking Notes

• Store cookies in an airtight container at room temperature. Optional: include a slice of bread in the container with the cookies to keep cookies extra soft.

• Cookie dough balls can be frozen from the fridge after Day 2. Bake them straight from frozen, adding 1 to 2 minutes to baking time.

• Chilling the dough is optional but highly recommended. It helps the cookies hold their shape, enhances flavor, and prevents excess spreading in the oven.

• Avoid dark or non-stick pans because they retain too much heat and can burn cookie bottoms. Use light-colored aluminum pans with parchment for best results.

• Baking time may vary by oven. A 14 to 16 minute baking time is ideal for most ovens.