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
- 1/2 Cup Softened Butter 1 stick
- 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 18-23 min until the bars are puffy in the middle but not jiggly anymore if you gently shake it. The edges should just be starting to pull away from the sides. It should still be underbaked, not baked through, this is the key to soft cookie bars! If you bake until they're done they'll continue to set further and will become overbaked, it will cause the bars to be dry and cakey.
- Let cool completely then cut into bars using your preferred sizing. Enjoy!
I would start with 18 minutes and add in 2 minute increments until it isn't jiggly anymore. It took me 23 minutes but other readers have reported times as early as 18 minutes.
