- 3/4 cup (168 g) butter, softened
- 1 cup (192 g) loosely packed brown sugar
- 1/4 cup (50 g) organic cane sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking powder
- 3/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 3 cups (360 g) barley flour
- 1 1/2 cups (336 g) chocolate chips or dark chocolate chunks*
- Preheat the oven to 375˚.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with a hand mixer, beat together the butter with both sugars until blended and fluffy. Add the eggs, vanilla extract, baking powder, salt, and baking soda, and continue to beat until everything is well incorporated, scraping down the sides of the bowl as needed.
- Add the flour and mix on low speed until the dough comes together and everything is well incorporated. Stop the mixer and scrape down the side of the bowl again if necessary. Stir in the chocolate chunks.
- Scoop the cookies onto baking sheets using an ice cream scoop or spoon, using 2 to 3 tablespoons of dough. Flatten slightly with the palm of your hand and bake for 12 minutes, or until the edges are lightly brown; the centers will not be set but will continue to set as they cool. Let cool for 10 minutes on the baking sheet and then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for 3 to 4 days.
*The original recipe calls for chopped dark chocolate, which is also delicious. You could also try add a handful of chopped nuts such as pecans or walnuts.
*Types of baking sheets may change the bake time of the cookies. If using a darker baking sheet, watch cookies closely at around 100 minutes. If using a silicone baking mate, like a Silpat, cookies may need longer to bake, more towards 15 minutes.
Recipe originally from The Homemade Flour Cookbook.