Fresh Milled Chocolate Chip Cookie Bars
These fresh milled chocolate chip cookie bars are deliciously soft, gooey, and chewy! They're perfect for after school snacks, potlucks, or sharing an easy dessert with friends and family.
Ingredients
- 1 2/3 cup Unground Soft White Wheat Berries (or 320 g if using a scale)
- 1 cup Brown Sugar lightly packed
- 1 stick Salted Butter (softened – I use the microwave in 10 second increments, flipping a side over each time until softened)
- 1 Egg
- 1/2 tsp Vanilla Extract
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Sour Cream
- 1/2 - 1 cup Chocolate Chips Measure with your heart (I used semi-sweet this time)
Instructions
- Mill the 1 2/3 C (320g) soft white wheat berries into a fine flour. Set aside.
- Pre-heat the oven to 350° and prepare a 9x13 baking dish with cooking spray or parchment paper. I used avocado oil spray.
- Add the 1 C brown sugar and 1 stick softened salted butter to a stand mixer or bowl for hand mixer. Cream together on low/medium until combined.
- Add 1 egg and 1/2 tsp vanilla extract. Mix until combined.
- Add in all of the freshly milled flour along with 1 tsp baking soda and 1/2 tsp salt. Mix until combined, it will look dry.
- Add in 1/2 C sour cream and mix until combined again. Add 1/2 – 1 C chocolate chips and mix together again.
- Spread out the dough evenly on the bottom of the baking dish, covering all of it. Sprinkle with extra chocolate chips if desired.
- Bake for 22-25 min until the center is puffy (not jiggly if you gently shake it) and the edges are just starting to brown and pull away from the sides. It should still be slightly underbaked! Do not overbake or it will be dry, it will continue to set as it cools.
- Let completely cool then cut into bars using your preferred sizing. Enjoy!
