Classic Crunchy Chocolate Chip Cookies
Light and crisp, absolutely packed with chocolate chips, this is the quintessential crunchy chocolate chip cookie. The addition of barley flour to the dough gives the cookies a pleasant, mild taste. To ensure crunchiness, be sure to bake these cookies thoroughly; they should be golden brown all over, without any hint of softness in the center.
1/4 cup (1/2 stick, 2 ounces) unsalted butter
1/2 cup vegetable oil
3/4 cup granulated sugar
3/4 cup brown sugar, firmly packed
2 teaspoons vanilla extract
1/2 teaspoon espresso powder, optional
3/4 teaspoon salt
1 tablespoon cider vinegar
1 large egg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup whole barley flour*
1 cup King Arthur whole wheat flour, Traditional or White Whole Wheat
2 2/3 cups (16 ounces) semisweet chocolate chips
*Or substitute whole wheat flour for the barley flour.
Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets. In a large bowl, beat together the butter, oil, sugars, vanilla, espresso powder, and salt till smooth. Beat in the vinegar, egg, baking soda, and baking powder. Stir in the barley flour and whole wheat flour, then the chocolate chips. The dough will appear oily, and because of the quantity of chocolate chips, it won't be completely cohesive; that's OK.
Drop the dough, by tablespoonfuls, onto the prepared baking sheets. Bake for 15 to 17 minutes, until the cookies are an even golden brown. Remove from the oven, and allow to cool for 5 minutes before transferring to a rack to cool completely. Yield: 33 cookies.
Reviews
01/29/2009
These cookies turned out great--but I had to add more oatmeal (1 cup--I also ran all but 1/2 cup of the oats through my food processor to . They were way too sticky without the extra oats. I also cut down on the chocolate chips (about 1/2 cup) and added about 1/2 chopped walnuts. Super yummy!
03/10/2009
YUMMY whole wheat cookie! We bake these all the time
03/13/2009
made 2 batches for cub scout meeting nd was a total hit for all the boys. very simple to make but must keep a close eye on cookies in oven. these will brown very quickly
03/15/2009
This recipe came out fabulous for me! I was a bit concerned when the chocolate chips didnt all mix in with the dough, but the recipe was correct and when the cookies baked they were really nice and crunchy!
05/13/2009
I had to make this recipe three times for it to turn out right. I'm not sure what I did the third time that made this a charm! The last batch (made last night) is indeed the ULTIMATE chocolate chip cookie. The texture is perfect. I've been looking for that in between chocolate chip cookie - not too chewy yet not to crunchy and this one hits right in the middle. The taste is excellent - just the right amount of sweetness. Very easy to make as well. This is my holy grail chocolate chip cookie.
07/29/2009
Oh MY Gosh! I just finished making these cookies. These are the best chocolate chip cookies I have ever tasted much less made. I didn't have barley flour so I just used the whole wheat. So easy.. they are crispy on the outside and soft and chewy on the inside. My family is going to have a complete total surprise. They are chocolate chip cookie experts.
07/30/2009
This is a fantastic chocolate chip cookie recipe! It has some different ingredients than usual such as espresso powder, cider vinegar and barley flour which I didn't use. They came out absolutely wonderful. Will definitely make again. My granddaughter told me that I make the best cookies. I made her these cookies and Snickerdoodles from your recipes.
08/01/2009
I have baked these cookies many times! They are my favorite cookie!! Everyone that has tried them loves them and wants the recipe. No one can believe they are made with Whole Wheat. I have baked them with the barley and ww flour and also with just ww and can't really tell much difference. Nice to know if you run out of barley flour. :)
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