Soft Barley Chocolate Chip Cookies
These soft and chewy barley chocolate chip cookies are a delicious and wholesome twist on the classic cookie recipe. Using barley flour as an alternative to traditional wheat flour, these soft barley cookies offer a slightly sweet and nutty flavor that complements the chocolate chips perfectly.
I like to experiment with ancient grains and this wholesome barley version of the classic chocolate chip cookie is a winner with its nutty flavor and soft texture.
Bake a batch of these soft chocolate chip cookies in 30 minutes using a few ingredients only.
They’re also an excellent make-ahead recipe – perfect for meal prep. Simply freeze the dough in individual portions or a log and bake them on demand.
For more chocolate cookie recipes, check out my giant chocolate stuffed cookies and chocolate crossies.
If you loved this Barley Chocolate Chip Cookie Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!
Barley Chocolate Chip Cookies
Ingredients Â
- 1/2 cup butter softened, salted
- 3/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups barley flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup chocolate chips
InstructionsÂ
- Preheat the oven to 350F / 180C.
- In a large bowl, mix the softened 1/2 cup butter and 3/4 cup brown sugar until creamy and fluffy. Add 1 egg and 1 tsp vanilla extract.1/2 cup butter, 3/4 cup brown sugar, 1 tsp vanilla extract, 1 egg
- Add 1 1/2 cups barley flour, 1/2 tsp baking powder, and 1/2 tsp baking soda to the wet mixture and stir by hand or beat on low until just fully combined. Be careful not to overmix it. Gently fold in 1 cup chocolate chips by hand. Chill the dough in the freezer for 10 minutes to make it easier to form the cookies.1 1/2 cups barley flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1 cup chocolate chips
- After the dough has chilled, use a tablespoon or cookie scoop to create equal-sized portions of the dough. Roll each portion into a ball and place it on a baking sheet lined with parchment paper. Space the dough balls 2-3 inches apart to allow room for spreading.
- Chill the dough in the freezer for 10minutes which helps the cookies hold their shape while baking and results in a chewier texture.
- Bake the chocolate chip cookies for 10-12 minutes or until the edges are golden brown. The cookies should be soft in the center but they will firm up as they cool.
- Remove the cookies from the oven and let them cool on the baking sheet for 15 minutes to cool.
Notes
Nutrition
What is barley flour?
Barley is a type of ancient grain that has been cultivated for thousands of years. It is a good source of fiber, protein, and essential minerals, making it a popular ingredient in many recipes.
When used in baking, barley flour adds a unique flavor and texture to baked goods and can be used in place of wheat flour in many recipes with great results.
Ingredients
- Barley flour – Barley flour is made from grinding pearl barley, which is barley that has had its bran and germ removed. This type of barley flour is finer and has a smoother texture than whole-kernel barley flour. It has a milder flavor and is often used in recipes that call for a more delicate texture, such as cakes and cookies.
- Butter – Butter provides richness and flavor to the cookies. I use salted butter but you can opt for unsalted butter and add a pinch of salt to the cookie dough instead to round out the flavors.
- Sugar – Brown sugar has a higher molasses content than white sugar, which adds depth of flavor.Â
- Egg – The egg acts as a binding agent and helps the cookies rise. Make sure it’s at room temperature.
- Vanilla – Vanilla extract adds a warm and rich flavor to the cookies. You can also use a fresh vanilla bean, vanilla essence, or vanilla syrup.
- Baking soda and powder – These leavening agents help the cookies rise and give them a softer and tender texture.
- Chocolate chips – The best chocolate chips for cookies are a controversial topic. I use milk chocolate drops for this recipe but you also opt for dark or white chocolate chips.
Variations
Extra chocolate: Use different types of chocolate like white chocolate, milk chocolate, or dark chocolate chunks, or fill the cookies with extra chocolate similar to my giant chocolate cookies.
Fruity twist: Add dried fruit like raisins, cranberries, or chopped apricots for a fruity twist.
Go nuts: Add nuts like chopped pecans, walnuts, or almonds for extra crunch.
Spice it up: Add spices like cinnamon, nutmeg, ginger, or my Christmas spice mix for a warm and cozy flavor.
Step-by-step photo: barley cookies
- Preheat the oven. Combine the wet ingredients (butter, brown sugar, egg, vanilla extract).
- Mix in the dry ingredients (barley flour, baking powder, and soda).
- Gently fold in the chocolate chips.
- Form cookie balls after freezing the mixture for 10 minutes. Bake and enjoy!