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Fresh-Milled Sourdough Double Chocolate Chip Cookies

5 from 2 votes
Indulgent sourdough double chocolate chip cookies made with freshly-milled soft wheat, orange, and sea salt. Classic cookies with crispy edges, chewy centers, and rich dark chocolate chunks.
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Small white plate stacked with dark double chocolate sourdough cookies on a white surface, showing crispy edges and flat middles, with a crinkled tea towel in the background.
Prep Time:10 minutes
Cook Time:15 minutes
Rest Time:30 minutes
Total Time:55 minutes
Servings:22 cookies
Calories:127kcal
Equipment
Ingredients

Dry Ingredients

  • 100 g fresh-milled soft wheat flour - from ½ cup whole soft wheat berries (or ¾ cup store-bought flour*)
  • 20 g corn starch - 2½ tbsp (corn flour in the UK)
  • 25 g Dutch-process cocoa powder - ¼ cup
  • 3 g fine sea salt - ½ tsp (or table salt)
  • 2 g baking soda - ¼ tsp

Wet Ingredients

  • 115 g unsalted butter - ½ cup
  • 50 g white sugar - ¼ cup
  • 100 g light brown sugar (American-style) - ½ cup (commercial or homemade)
  • zest of 1 orange
  • 1½ tsp orange juice - (freshly squeezed)
  • 1 egg yolk
  • 60 g sourdough discard - ¼ cup (or active bubbly starter)

Additional Ingredients

  • 150 g dark chocolate chunks - (or a chopped 70% cacao chocolate bar)
  • flaky sea salt - (optional)
Instructions

Mix Dry Ingredients

  • Measure whole soft wheat berries and mill them on the finest setting of your grain mill. Add corn starch, cocoa powder, baking soda, and salt. Stir to combine and set aside.

Mix Wet Ingredients

  • Melt butter in a heat proof bowl in the microwave (or a pot on the stove) and set aside to cool until warm, not hot, if necessary.
  • In a small bowl rub the orange zest into the white sugar with your fingertips until fragrant. Stir the orange sugar and light brown sugar into the warm butter until just combined.
  • Add egg yolk, orange juice, and sourdough discard, and stir until combined. Avoid over whipping.

Mix Cookie Batter

  • Add the dry into wet ingredients. Stir until halfway combined, then add the dark chocolate chunks and fold in until flour and chocolate are well incorporated. The batter should be smooth and glossy.
  • Cover and rest the batter for at least 20–30 minutes at room temperature (or up to 48 hours in the fridge).

Bake Cookies

  • Preheat the oven to 185°C/365°F and line a baking sheet with parchment paper.
  • Scoop mounds of batter about 1½ tablespoon in size. Leave at least 2cm/5 inches space in between for the cookies to spread.
  • Sprinkle with flaky sea salt (optional), and bake on the lower middle rack for 8-12 minutes.
  • Cookies are done when the edges feel set and firm to the touch, but the middles are still a little soft and puffy. Rest them on the hot baking sheet for 3-5 minutes to finish setting, then transfer to a cooling rack to cool completely.

Store Cookies

  • Once the chocolate has fully set, store cooled cookies in a metal tin lined with grease proof paper.
Notes
* If you're not milling at home, whole wheat pastry flour is the closest match in the U.S. In Europe, any whole wheat flour can be used in place of fresh-milled soft wheat.
  1. If you find your cookies spreading too much or too little, you can adjust the texture by swapping small amounts (5g at a time) of flour and corn starch: the more corn starch, the flatter the cookies.
  2. American brown sugar is a functional ingredient in chocolate chip cookies. If you can’t buy it, you can make your own American-style brown sugar.
  3. You can rest the batter for up to 48 hours in the fridge to reap the benefits of sourdough fermentation.
  4. For chewy centers, bake cookies only until the edges feel set and the middle is still puffy and soft (but not raw). Bake until the edges feel firm to the touch and the centers look baked for crispier cookies.
Author: Sarah | Grains & Greens Kitchen
Calories: 127kcal | Carbohydrates: 17g | Protein: 1.5g | Fat: 6.8g
Tried this recipe?Let me know how it turned out!