I've made whole wheat chocolate chip cookies from Good to the Grain many times with King Author's whole wheat flour and they come out great. http://food52.com/blog/9497-kim-boyce-s-whole-wheat-chocolate-chip-cookies
When I mill hard red wheat and use it in the cookies (from finely milled to coarse) I get flat, barely edible cookies.
Anyone know why this happens and how I can fix it?
Edited to add: With the King Author wheat flour I use a 3T cookie scoop and the cookies flatten slightly and then raise. They have a slight crunch to them.
Using the milled flour and the same cookie scoop they at least double in diameter, do not raise much, and are very flat. They are really hard to bite and can only be eaten when dunked in milk.
I wish I had pictures, but the times I tried making them I didn't think to take any.