Barley chocolate chip cookies are a delicious and nutritious twist on the classic chocolate chip cookie recipe. Using pearl barley flour as an alternative to traditional wheat flour, these cookies offer a slightly sweet and nutty flavor that complements the chocolate chips perfectly. Not only are these pearl barley cookies a tasty treat, but they also provide the nutritional benefits of ancient whole grains. By incorporating barley flour into your diet, you can enjoy a healthier twist on a beloved dessert.
For more delicious cookie recipes, check out my giant chocolate stuffed cookies, Anzac biscuits, chocolate crossies, and coconut macaroons.
Why you’ll love this recipe
- A healthier version of the classic chocolate chip cookie
- Quick and easy
- Make-ahead recipe (freeze the dough)
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 health-conscious 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
- Pearl barley flour – Pearl 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.
- 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 paste.
- 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.
Method
- Preheat the oven to 350F / 180C.
- Combine the wet ingredients (butter, brown sugar, egg, vanilla).
- Mix in the dry ingredients (barley flour, baking powder, and soda)
- Gently fold in the chocolate chips.
- Bake the barley cookies for 10-12 minutes and let them cool on the baking tray for 15 minutes to fully set.
Tips
- Room-temperature butter and eggs combine more easily and evenly, resulting in a better texture and more consistent barley cookies.
- Chill the dough in the freezer for 10 minutes which helps the cookies hold their shape while baking and results in a chewier texture.
- Slightly underbaking the cookies results in a softer and more gooey texture. Bake the cookies until the edges are lightly golden brown and the centers are still slightly soft.
Variations
Extra chocolate: Use different types of chocolate like white chocolate, milk chocolate, or dark chocolate chunks.
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, or ginger for a warm and cozy flavor.
Mocha: Add a tablespoon of instant coffee or espresso powder for a mocha flavor.
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FAQ
Chocolate chip cookies can be stored in an airtight container at room temperature for up to 5 days. To keep them fresh longer, store them in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
To freeze, place the cookies in a freezer-safe container or bag with parchment paper between each layer to prevent sticking. When ready to eat, thaw the cookies at room temperature for 30 minutes or in the refrigerator overnight.
Yes, you can freeze chocolate chip cookie dough. It’s a great way to have freshly baked cookies on hand without having to make a full batch of dough. Simply shape the dough into a log or several smaller logs. Wrap them in plastic wrap and freeze the logs for up to 3 months. To bake the cookies you can simply thaw the dough a little and cut it into disks. Bake the cookies slightly longer until you have the desired texture and color.
Recipe
Barley Chocolate Chips Cookies
Ingredients
- 1/2 cup butter softened
- 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
Instructions
- Preheat the oven to 350F / 180 C.
- In a large bowl, beat the softened 1/2 cup butter and 3/4 cup brown sugar until creamy and fluffy. Mix in the 1 egg and 1 tsp vanilla extract.1/2 cup butter, 3/4 cup brown sugar, 1 tsp vanilla extract
- Add the 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 fully combined. 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.
- 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.