Crunchy Whole-Grain Chocolate Chip Cookies

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Crunchy Whole-Grain Chocolate Chip Cookies

star rating (53) rate this recipe »
Published prior to 2008

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

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  • star rating 01/07/2015
  • Silvana from
  • I used the reviewers comments to modify this recipe. Used olive oil and fig balsamic vinegar instead of what the recipe called for and used only the brown sugar, whole wheat flour and added only one cup of dark chocolate chips. They are crispy and delicious.
  • star rating 06/10/2014
  • Robin from Central New York State
  • I have made this recipe several times now with great success. It is now my go-to recipe for cookies that I am taking to an event. They have come out great each time, look good, taste good, and travel well. They are delicious, crisp, yet have a lightness to them. I would guess they are a bit healthier (as much as a cookie can be) because of the whole grain flour and oil rather than shortening or butter.
  • star rating 04/29/2014
  • Nutrilisa from KAF Community
  • These are the very best crunchy chocolate chip cookies I've ever made, and 100 % whole grain to boot! My 29 year old son can be enticed to visit his mother on the promise of a fresh batch of these cookies! KA you are wonderful!! Lisa
  • star rating 02/06/2014
  • Jammie from UK
  • Wow, very crunchy, crisp biscuits. Nothing like pure butter biscuits. I made these before and found them far too oily, but what would you know, a few years later, these have turned out great thanks to the handful of oats I added to soak up the excess oiliness: it worked a treat. Otherwise, they would still be far too rich and greasy for me. Light too, thanks to all those raising agents. Don't be alarmed how un-cohesive the dough is, they look like they'll be hard, dense, stones without enough egg to bind it neatly, but they melt, spread and puff up charmingly. The wholemeal flours aren't that strong. Next time, I may add some bran to boost the flavour (and nutrition naturally...!)
  • star rating 01/08/2014
  • s. miller from ogden ut
  • I need this info. about the amount of calories and ingredients, fats, soda, carbs, sugars, proteins? (this is helpful)
    I am sorry to say that we do not have this information at this time. We hope to have nutritional information for all of our recipes in the future. Jon@KAF
  • star rating 01/06/2014
  • kaf-sub-LoisGoldberg from KAF Community
  • Making them right now. I usually don't make changes on a first time recipe, but I am trying to cut down on sugar as a precaution. I used 1/2 cup (100 grams) pure cane sugar and 1/2 cup (95 grams) regular dark brown sugar (didn't have light). I only had 1 bag of chips - Ghiradelli and it was semi sweet 12 ounces. They came out perfect and crunchy. I refrigerated the dough 20 minutes before scooping them out to make sure they wouldn't spread too much. Baked at 325 convection for 20 minutes. Tried second sheet on 350 convection and even though the dough was chilled - it spread. Went back to 325 convection. It yielded 32 cookies using the #40 Zeroll scoop. I am so pleased I followed up on the e-mail and made this recipe.
  • star rating 01/05/2014
  • Sandra from Germany
  • Finally something I made with whole wheat flour turned out delicious! Some modifications based on other reviewers: I used only the brown sugar and even then with the chocolate chips it was really sweet, also I intended to use 2 cups of chocolate chips, but after adding the first cup, it was more than enough. I like my cookies big, so I used a cupcake scoop and baked about 5 minutes longer. They came out fabulous! I may try to reduce the oil to 1/4 cup to see how that works and use coconut oil.
  • star rating 12/02/2013
  • Robert from Madison, Wi
  • These are nice crunchy cookies. I stuck a pecan half in each one before baking. I used all whole wheat flour with good results.
  • star rating 07/29/2013
  • Agnes from Topeka, KS
  • I made these for my husband for a fishing trip he is going on. He loves crunchy chocolate chip cookies and these were a winner for sure! thanks for the great recipe.
  • star rating 07/11/2013
  • micheleb19311 from KAF Community
  • I had leftover KAF barley flour that I bought for a non-KAF recipe that I didn't like. I made these with the ingredients listed (used Kroger organic whole wheat flour, KAF barley flour, Bakewell Cream baking powder, canola oil, KAF espresso powder & Ghiradelli 60% cacao chips) and we loved them! Made 48 medium-sized cookies. I will be making them again as I still have barley flour. I calculated that there is about 1 gram of fiber in each cookie. Keep in mind that If you experience certain physical symptoms after eating high fiber foods, you will most likely experience those symptoms after eating these.
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