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Fresh Milled Flour Double Chocolate Peppermint Cookies (Cozy Homestead Christmas Recipe)

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Fudgy double chocolate cookies made with fresh‑milled flour and a festive peppermint twist. Soft, rich, and perfect for Christmas baking.

  • Author: Monica
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25
  • Yield: 3 dozen 1x

Ingredients

Scale

  • 1 cup butter

  • 1/2 cup brown sugar

  • 1 cup granulated sugar

  • 3 eggs

  • 270 grams soft white wheat berries (to mill fresh)

  • 1 cup cocoa powder

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1 tsp cornstarch or arrowroot powder

    • (I prefer arrowroot because it’s organic and non‑GMO.)

  • 1 tsp salt

  • 1 tsp peppermint extract

  • 1 1/2 cups chocolate chips

Instructions

  1. Preheat oven to 350°F.

  2. Prepare baking sheets.

  3. Weigh and mill wheat berries.

  4. In a large bowl, whisk together the dry ingredients.

  5. In a separate bowl, cream together butter and sugars.

  6. Mix in remaining wet ingredients.

  7. Stir until well combined.

  8. Combine the wet and dry ingredients.

  9. Fold in the chocolate chips.

  10. Use a cookie scoop to place dough on trays.

  11. Bake for 10 minutes.

Find it online: https://duttonhomestead.com/fresh-milled-flour-double-chocolate-peppermint-cookies-cozy-homestead-christmas-recipe/