Barley Flour Cookies
These wholesome cookies stay soft and are so delicious you won't know they're a healthier cookie. Extra melty chocolate and soft centres make these cookies irresistible. I hope you love them!
Servings: 14 cookies
Calories: 225kcal
Ingredients
Dry Ingredients
- 1 ½ cup barley flour
- ½ tsp baking powder
- ½ tsp fine sea salt
Wet Ingredients
- ½ cup softened unsalted butter
- 1 cup brown sugar lightly packed
- 1 large egg
- 2 large egg yolks
- 1 tsp pure vanilla extract
- 5 oz semi sweet bakers chocolate or regular chocolate bar for chocolate puddles In the photos I used a semi sweet chocolate bar which is why the chocolate was more melty.
Instructions
- Combine flour, baking soda and salt in a small bowl and whisk well.
- In a medium-sized bowl, cream together softened butter and brown sugar with a handheld mixer for several minutes until the butter and sugar mixture has turned lighter in colour and is smooth and fluffy looking.
- Incorporate one room temperature egg, egg yolks and vanilla extract.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Roughly chop 5 oz of semi sweet chocolate. Set aside approximately 1 oz of the chocolate to use to top the cookie dough balls. Stir in 4 oz of the chopped chocolate to the dough and set the dough in the fridge for a minimum of 1 hour or until the next day.
- When you’re ready to bake, preheat the oven to 350 degrees F. Prepare two cookie sheets with parchment.
- Roll cookie dough into balls using approximately 1 ½ tablespoon of dough. Top the dough with 3-4 small pieces of your reserved chopped chocolate.
- Bake for 8-10 minutes. (If you rolled your cookies into slightly larger balls, they will need to bake 10-12 minutes). When the cookies look almost set in the middle, remove them from the oven. Sprinkle with flaky salt if desired.
Notes
- Make these cookies ahead of when you want to bake them as they require time in the fridge for the dough to be ready to roll into balls.
Nutrition
Calories: 225kcal