Barley, Pecan, Chocolate Chip Cookies
This recipe is made with fresh milled barley flour. It is hardy, nutty and delicious!
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
Serving: 1cookieCalories: 140kcalCarbohydrates: 11.8gProtein: 1.8gFat: 7.8gFiber: 2.3gSugar: 8.6g
Tried this recipe?Let us know how it was!