Whole Grain Mocha Cookies – Junior Baker approved
Mocha cookies made with barley flour – together with milk!
There are requests, there are pleas and then there are demands. These cookies demand a tall glass of ice cold milk. In fact the dairy farmers should be handing out these very cookies to folk approaching grocery store cashes who don’t have milk in their basket! They are frankly awesome.
Now, some chocolate cookies have loads of oooey gooey good chocolate in them. These by contrast don’t overwhelm you with that taste – but they are addictive!
If you want to have folks rethink baking with whole grain flours – these might just be the way to win them over.
Click on the post title for the full recipe.
Ingredients
- 2 1/2 cups whole grain flour I prefer barley but I am sure others will work
- 1/3 cup cocoa powder
- 1/2 tsp salt
- 2 tsp instant coffee crystals
- 1 3/4 cups sugar
- 1 cup softened butter
- 3 large eggs
Servings: cookies
Instructions
- Preheat the oven to 300F
- Combine the flour, cocoa powder, baking soda and salt in a bowl
- In another bowl combine with a blender or fork the softened butter, instant coffee and sugar until thoroughly mixed.
- Add eggs and incorporate into the sugar and butter mixture
- Mix together the dry ingredients and the moist ingredients into one bowl and mix thoroughly
- Use a spoon to scoop dough mix and put out on the baking sheet - preferably with a silicon baking mat as a base. Use a fork to lightly press them down.
- Place in the oven and bake between 25 and 35 minutes depending upon the size of the cookies until done.
- Get that glass of milk ready.
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