Chocolate Chip Cookies with Fresh Milled Soft White Wheat

Instructions

1. Cut the Kerrygold butter into chunks and melt in a light-colored saucepan over medium heat. Swirl occasionally until the milk solids turn golden amber and it smells nutty. Pour into a heatproof bowl — scrape in all the browned bits. Let cool about 10 minutes.
2. Whisk the granulated sugar and brown sugar into the browned butter until smooth and slightly thickened, about 1 minute.
3. Whisk in the eggs one at a time, then the vanilla extract. Mix vigorously for about 30 seconds until glossy and emulsified.
4. In a separate bowl, whisk together the flour, baking soda, and fine sea salt. No need to sift — just whisk well to break up any clumps.
5. Add dry mixture to wet and stir with a spatula until just combined — don't overmix. The dough may feel slightly stickier than usual. Fold in the chopped chocolate.
6. Cover and refrigerate. Minimum 30 minutes, but 24-72 hours is ideal. Fresh milled flour absorbs liquid slowly — resting lets the bran hydrate fully for better texture and deeper flavor.
7. Preheat to 375°F (190°C). Line baking sheets with parchment paper.
8. Scoop dough into roughly 2-tablespoon balls, spacing 2 inches apart. Bake 10-12 minutes until edges are set and golden but centers still look slightly underdone. Pull them early — they'll firm up on the sheet.
9. Immediately sprinkle flaky sea salt on top while cookies are still tacky. Let cool on the baking sheet 5 minutes, then transfer to a wire rack.