These classic cookies made with fresh milled barley and pecans will make all other chocolate chips cookies you’ve had before seem….well, boring! The barley is hardy and rich. Barley, pecan, chocolate chip cookies are my go to party snack.
If you’re new to milling your own flour, check out our post on What is fresh milled flour?
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The classic chocolate chip cookie, always a crowd pleaser and there’s nothing more enticing than setting out a warm plate of cookies for guests! Whether you like them gooey or a little crispy, who doesn’t love a classic chocolate chip cookie.
For me, the more add-ins in a cookie, the better. Toffee pieces, nuts, dark, milk or white chocolate chips, dried fruit, whatever the cookie, I like it full of flavor!
This recipe has just the right amount of pecans and chocolate chips, paired with the hardy flavor of the barley, you won’t eat just one!
What you will need to make barley, pecan, chocolate chip cookies?
Start with quality ingredients
-Butter-REAL butter, unsalted
-Hulled barley
-Coconut sugar
-Eggs
-Redmond’s real salt
-Baking powder
-Baking soda
-Chocolate chips
-Pecans, pieces
Not all chocolate chips are created equal
This is not something to skimp on. Real chocolate MELTS. You want to find a good quality (high cocao content), semi-sweet chocolate chip. I try to avoid additives like soy lecithin and want them to contain: sugar, cocoa butter, vanilla and chocolate liquor. The fewer ingredients the better. I love these chips.
What is chocolate liquor and why is it in my chocolate? This article explains it far better than I could if you’re interested.
LET’S BAKE!
Barley, pecan, chocolate chip cookies are an easy dough I can throw together in under 30 minutes and have warm cookies on the table in under an hour!
The first thing I always do is mill my wheat so it can cool off slightly before being added to my recipes.
Start by adding your butter to a stand mixer and cream with the coconut sugar. You want to make sure you do not have any chunks of butter at this point, so crank up the mixer and be sure to scrape down the sides of your bowl as you go if yours is not fitted with a bowl scraper.
Next you will add your eggs. Once eggs have been added to a dough recipe, it can then be over mixed. This is why it is important to get that butter really creamy in the first step, because there’s no turning back. When you add the eggs, you want to mix just until the dough becomes one cohesive mixture and you no longer see a separation between the eggs/butter mixture.
To your fresh milled flour, add baking powder, baking soda and salt. Slowly pour this mixture into the butter mixture, mixing slowly so you do not fling any out of the bowl.
When all of the flour has been added, pour in your chocolate chips and pecans. Mix just until they are worked evenly throughout the dough. Again, you can over mix the dough, so keep your mixer on a low speed and just combine the dough slowly.
At this point you need to decide if you’re going to scoop and bake the dough right away or freeze for later. This dough is a staple in my freezer, and truthfully, my family eats it straight out of the freezer on a regular basis. That comes with the obvious warning, that I am not endorsing the consumption of raw eggs. My household is full of food rebels and likes to live life on the edge…I digress.
Scooping and freezing
If you are freezing your dough, scoop cookies onto a cookie sheet as close together as possible and place in the freezer for atleast 2 hours to freeze. Transfer to a ziplock bag and store for up to 3 months. To bake from the freezer, I pull the scoops and place on a cookie sheet, allow to come to room temperature for 45 minutes and then proceed with the baking process below.
Baking cookies right away
If you want to bake your cookies now, I scoop the dough onto a parchment lined sheet pan, leaving 2-3″ between each scoop. Place in a 350 degree oven for 12-14 mintues, rotating at the halfway mark to ensure even baking. Transfer to a wire rack to cool.
Cookies a la mode?
Place your cookie dough in the base of a glass, oven safe ramekin. I use 1-2 scoops depending on the size of my dish. Bake for 10-12 minutes as you want to leave your cookie dough soft in the center. Remove from oven and allow to cool for just a couple of minutes and then top with ice cream!
FAQ- Barley, pecan, chocolate chip cookies
What does Barley taste like and why do you use it instead of wheat flour?
Barley is another grain, similar to wheat, that is in the grass family. It is used in many cereals just like wheat. What I like about barley in this recipe is the rich, nutty flavor. This is a hardy cookie. The flour itself has more flavor than any cookie I’ve ever tasted. It is not as “creamy” as a soft white wheat would be and actually has some chew to it! Give it a try, I think you’ll be pleasantly surprised!
Can I leave the pecans out?
You can omit the pecans or substitute for another nut if youd like. If you omit them, you can substitute for additional chocolate chips, or just leave them out and keep the recipe the same otherwise.
Can I freeze the cookies after baking?
You can, however I think they freeze better as a raw dough. The texture of the fresh baked cookies is wonderful, but I have always found a baked cookie will easily absorb the “freezer” taste.
Barley, Pecan, Chocolate Chip Cookies
Equipment
- 2 parchment sheets
Ingredients
- 16 oz barley hulled
- 300 grams coconut sugar
- 224 grams butter, unsalted 2 sticks-room temperature
- 2 eggs
- 6 grams baking powder
- 4 grams baking soda
- 4 grams salt
- 240 grams semi-sweet chocolate chips
- 150 grams pecans, chopped
Instructions
- Weigh and mill your barley and set aside. I always start by milling my grain so it has time to cool.
- Preheat oven to 350 ℉
- To your stand mixer fitted with a paddle (KitchenAid) or the roller attachment and bowl sraper(Ankarsrum), add your room temperature butter and coconut sugar. You want to cream this until it is completely smooth and no lumps remain. Be sure and scrape the sides/bottom of your bowl if your mixer does not have the bowl scraper attachment.
- Once this butter and sugar mixture is smooth, add your eggs. At this point, you can over mix your dough, so you only want to mix until the eggs are combined.
- To your milled barley, add baking powder, baking soda and salt.
- With your mixer on low, slowly start to sprinkle in your flower mixture. Take your time here so you do not fling any of the flour out of the bowl.
- After the flour is incorporated, pour in your chocolate chips and then pecans. You want to just mix on low until these are evenly mixed into the dough.
- If you plan to bake right away, use your 2 TBSP scoop to scoop the dough onto a parchment line sheet pan. Leave 2 inches between each ball of dough to allow for spreading during baking.
- Bake for 12-14 minutes, rotating halfway through to ensure even baking.
- Transfer to wire rack to cool.
- Freezing dough: If you do not want to bake right away, scoop dough onto a cookie sheet, placing dough close together. Place in freezer for atleast 2 hours to freeze. Remove from freezer and transfer to a ziplock bag. Freeze for up to 3 months. When you are ready to bake, remove dough and place onto prepared cookie sheet, 2 inches apart. Allow dough to come to room temperature for 45 minutes. Bake 12-14 minutes, rotating half way through. Transfer to wire rack to cool.
- Cookie a la mode: Place 1-2 scoops of dough into an oven safe, glass ramekin. Bake for 10-12 minutes, you want the cookie to still be soft and gooey in the center. Remove from oven and allow to cool a couple of minutes. Top with your favorite ice cream and enjoy!
Video
Nutrition
THANK YOU!
Thank you so much for trying this recipe, I hope you love these Barley, pecan, chocolate chip cookies as much as my family does. If you make this recipe, please share and tag me on Instagram or Facebook! And, please leave a comment or star rating below. I love to see everyone be successful in the journey to a healthier lifestyle with fresh milled flour! Don’t hesitate to contact me with any question, chances are we will both learn something from us working through it together!
Happy Baking!
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Bailey Basics is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit.