How to Make Fresh Milled Chocolate Chip Pudding Cookies

I LOVE chocolate chip cookies and these fresh milled chocolate chip pudding cookies are at the top of my list of favorites. They are soft, chewy, full of rich flavor, and fun to make! The pudding mix gives it a little extra and the fresh milled flour takes the flavor and texture to a new level. Give these a try!

Fresh Milled Chocolate Chip Pudding Cookies (Soft, Chewy, and Hard to Stop Eating)

If you’ve ever wished a chocolate chip cookie could stay soft and chewy for days, this recipe is for you. These fresh milled chocolate chip pudding cookies are one of those recipes that friends ask for after the first bite.

The secret is the instant pudding mix combined with freshly milled soft white wheat. It gives the cookies a rich flavor, soft texture, and that bakery-style chewiness that makes you reach for another one before you even realize it.

Honestly, these are the kind of cookies you make “just for the kids” and then find yourself sneaking from the cooling rack. I’m turning into my mother with that line!

---

Why You’ll Love These Fresh Milled Chocolate Chip Pudding Cookies

These cookies check all the boxes.

First, they stay soft and chewy thanks to the instant vanilla pudding. Even the next day they still taste freshly baked.

Second, the fresh milled flour adds incredible flavor. Soft white wheat gives the cookies a gentle, slightly nutty taste without making them heavy.

And finally, this recipe makes a big batch, which is perfect for sharing, freezing, or stocking up for the week (if they last that long).

---

Ingredients for Chocolate Chip Pudding Cookies

Here’s everything you’ll need to make these soft, bakery-style cookies:

• 1 cup butter, softened
  
• 1 cup tallow or Crisco
  
• 1 cup white sugar
  
• 1 cup packed brown sugar
  
• 4 eggs, room temperature
  
• 2 teaspoons vanilla extract
  
• 1 teaspoon baking soda
  
• 1 teaspoon salt
  
• 675 grams freshly milled soft white wheat (or 4½ cups or all-purpose flour)
  
• 2 (3.4 oz) boxes instant vanilla pudding mix
  
• 2 cups chocolate chip morsels
  

---

How to Make Fresh Milled Chocolate Chip Pudding Cookies

1. Prepare the oven and baking sheets

Preheat your oven to 350°F.

Line your baking sheets with parchment paper so the cookies release easily and bake evenly.

---

2. Mill your wheat berries

Mill 675 grams of soft white wheat berries using your grain mill.

Set the flour aside while you mix the wet ingredients.

---

3. Cream the butter, tallow, and sugars

In a large mixing bowl, cream together:

• butter
  
• tallow or Crisco
  
• white sugar
  
• brown sugar
  

Beat the mixture for about 4 minutes until light and fluffy. Scrape down the sides of the bowl as needed.

---

4. Add the eggs and vanilla

Add the eggs one at a time, beating well after each addition. I like to beat for about one minute per egg.

Once the eggs are incorporated, add the vanilla extract and beat for another minute.

---

5. Combine the dry ingredients

In a separate large bowl, combine:

• freshly milled flour
  
• baking soda
  
• salt
  
• instant vanilla pudding mix
  

Stir everything together until evenly combined.

---

6. Combine wet and dry ingredients

Gradually add the dry ingredients to the wet mixture.

Stir by hand and mix just until combined. Avoid overmixing, which can make cookies dense instead of soft.

---

7. Fold in the chocolate chips

Stir in the chocolate chip morsels by hand until evenly distributed throughout the dough.

At this point the dough will be thick, rich, and very tempting to sample. Yes, I give in every time.

---

8. Scoop and bake

Scoop the dough onto your prepared baking sheets using rounded spoonfuls. Leave space between cookies so they can spread while baking.

Bake for 8 minutes.

The first batch may take 9 minutes depending on your oven, but after that I usually stick with 8 minutes to keep the cookies soft and chewy.

---

9. Cool (or eat immediately)

Remove the cookies from the oven and let them sit on the baking sheet for 5 minutes.

Then transfer them to a cooling rack — or just grab one while it’s warm.

Warm chocolate chip pudding cookies are hard to beat, but they’re just as good later… and even the next day.

---

Baking With Freshly Milled Flour

If you haven’t baked with freshly milled flour, this recipe is a great place to start.

When you mill soft white wheat berries in a grain mill, the flour keeps all of the bran, germ, and natural oils from the wheat. That means your baked goods contain more nutrients, fiber, and natural flavor compared to store-bought flour.

Freshly milled flour also changes the texture of cookies in the best way. Soft white wheat creates cookies that are tender and soft while still holding their shape.

If you don’t have a grain mill yet, no worries at all. You can easily substitute 4½ cups of all-purpose flour, and these cookies will still turn out delicious.

---

A Few Tips for the Best Chocolate Chip Pudding Cookies

• Use room temperature eggs so the dough mixes smoothly.
  
• Don’t overmix the dough after adding the flour.
  
• Slightly underbake the cookies for the softest texture.
  
• Let the cookies rest on the baking sheet for a few minutes so they finish setting.
  

---

If you’re baking with freshly milled flour regularly, these fresh milled chocolate chip pudding cookies are the kind of recipe you’ll come back to again and again.

They’re soft, chewy, full of chocolate chips, and perfect for sharing with friends… or keeping quietly on the counter for yourself.