These flavorful, nutty, chocolate and hazelnut bar cookies got rave reviews from all of my testers. Loaded with hazelnuts, they are surprisingly tender, light and chewy, with a moist crumb. Your gl...
- ½ cup whole-grain barley flour (60 grams)
- ½ teaspoon baking powder
- ⅛ teaspoon fine sea salt
- 8 tablespoons (1 stick) unsalted butter, room temperature (113 grams)
- ½ cup granulated sugar (100 grams)
- ¼ cup packed light brown sugar (55 grams)
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon finely chopped or grated orange zest
In a medium bowl, sift together flours, baking powder, baking soda and salt. Set aside.
In the large bowl of an electric mixer, with speed set to high, beat butter and sugars, 1 to 2 minutes, until light and fluffy. Add egg and vanilla extract. Beat 1 to 2 minutes, until light and fluffy. Add rosemary and orange zest. Mix until evenly distributed. Set mixer speed to low. Add flour mixture gradually. Mix until just combined. Add chocolate chips. Mix until just combined. Cover and chill for 2 hours or overnight.
Preheat oven to 350°F. Line baking sheets with parchment paper.
Using a medium scoop, such as #50, form 1 tablespoon of dough into 1¼-inch balls. Place on prepared sheets, spacing about 2 inches apart. Bake for 10 to 14 minutes, until deep golden brown. Cool for 1 minute on baking sheets. Transfer cookies, still on parchment, to wire racks to cool completely.
Store cookies in an airtight container, at room temperature, for up to 1 week.
About this recipe
White Whole-Wheat Flour
White whole-wheat flour is a variety of whole-wheat flour that is ground from hard, white whole wheat. It has a lighter color and milder taste than traditional whole-wheat flour, with the same nutritional benefits, nutty flavor and distinctive chew. For recipes calling for white whole-wheat flour, use a fine-grind to medium-grind flour.
Barley is one of the world’s oldest cultivated crops, dating back to 10,000 BC. It has a mild, nutty taste, and unlike other whole-grain flours, it has no gritty mouthfeel. Although it is high in protein, the gluten that it produces is unsuitable for building structure in baked goods, so it is usually paired with whole-wheat flour in a 50-50 ratio.