🎄 Fresh‑Milled Flour Gingerbread White Chocolate Chip Cookies (Oversized Holiday Bakery Cookies)
These oversized Fresh‑Milled Gingerbread White Chocolate Chip Cookies bake up thick, soft, and perfectly crackly with warm holiday spices and creamy pockets of melted white chocolate. Fresh‑milled soft white wheat gives them a tender, chewy texture that feels cozy and homemade — the kind of nostalgic gingerbread cookie you make while the house smells like Christmas. Perfect for treat baskets, cookie exchanges, and festive holiday baking.
- Total Time55 min
- Yield8 Cookies 1x
Ingredients
Scale
Dry Ingredients
- 235g soft white wheat berries (fresh‑milled)
- 1 tsp ground ginger
- 1 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tbsp molasses
- 1 tsp vanilla
Mix‑Ins
- 1 cup white chocolate chips
Instructions
- Weigh and mill 235g soft white wheat berries into fresh‑milled flour.
- In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt.
- In a separate bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the egg, molasses, and vanilla until smooth.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the white chocolate chips.
- Scoop oversized dough balls using a 1/4–1/3 cup scoop. You should get about 8 giant cookies.
- Place the dough balls on a plate or pan and freeze for at least 30 minutes.
- Preheat the oven to 375°F.
- Place dough balls 3–4 inches apart on a lined baking sheet and bake for 14–17 minutes, until the edges are set and the tops are crackly.
- Cool on the pan for 5 minutes before transferring to a cooling rack.
- Prep Time: 10
- Chill Time: 30
- Cook Time: 15
- Category: Dessert
- Method: Baking