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 chocolate recipes, make sure to check out my cherry brownies, triple chocolate muffins, hot chocolate, and chocolate buns as well.
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.
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
How do you store chocolate chip cookies?
Can you freeze chocolate chip cookies?
Can you freeze chocolate chip cookie dough?
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.