Barley Chocolate Chip Cookies

A chocolate chip cookie in a wooden board.

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5 from 1 vote

Barley Chocolate Chip Cookies

Barley chocolate chip cookies are a delicious and wholesome twist on the classic chocolate chip cookie.

Prep Time10

Cook Time10

Chill Time10

Total Time30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 265kcal

Author: Caro Jensen

Ingredients

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

US Customary - Metric

Instructions

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

Storage: These soft 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 them, 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.

Meal prep cookie dough: Freezing cooking dough is a great way to have freshly baked cookies on hand without having to make a full batch. 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.

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