Italian Breakfast Cookies: Chocolate Chip (Cane Sugar-free)

Monday, 30th April 2018Tyler
Blog post

Prep time: 20 minutes

Cook time: 12 minutes

Serves: 18 Cookies

Two months into the years I lived in Italy, I realized that my roommates had bought tons and tons of cookies. I hadn’t figured out why and decided to ask. “Breakfast of course!” Obviously stunned by the response, they invited me to sample their breakfast the following morning. Italian breakfast cookies take Cookie Crisp to a whole new level! I had cookies for breakfast several times after that (usually Mulino Bianco, such a good brand!).

Now, if you’ve browsed my site you may have noticed that I often cut back on the amount of sugar you’d expect to see in that particular type of food. This recipe is no different! I based this off of SuzyCooking’s recipe (check out her site) in attempt to recreate my favorite of all Mulino Bianco’s biscotti: Biscuits with Chocolate and Oatmeal Barley. Unfortunately, I finished my oatmeal for breakfast so here you’ll find out how to make these delicious Italian breakfast cookies without oatmeal.

Italian Breakfast Cookies: Chocolate Chip (Cane Sugar-free)

To make a batch of these delicious cookies you’ll need the following:

  • 110 grams (¾ cup + 6 tablespoons) of white flour
  • 166 grams (¾ cup + 6 tablespoons) of barley flour
  • 4 grams (1 teaspoon) of baking powder
  • 2.5 grams (¾ teaspoon) of baking soda
  • 168 grams (12 tablespoons) of unsalted butter, softened to room temperature
  • 150 grams (1 cup) of coconut sugar
  • 1 large egg
  • 1 large egg yolk
  • 15 milliliters (1 tablespoon) of vanilla extract
  • 140 grams (5 ounces) of dark chocolate, chopped

We’ll start like many other cookie recipes! We’ll treat the dry ingredients and wet ingredients separately, then combine them.

We need to sift all the dry ingredients together. We want them nice and light for later! As a note, I’ve noticed that barley flour helps brown bread faster when added than without. It has something to do with the enzymes in barley, but I am not entirely sure how…

Next, we need to dissolve the sugar in the butter. Grab your favorite stand mixer (or hand mixer) and beat the butter until it is creamy. Then beat in the sugar (a little at a time) until has been dissolved.  Once you have that done, you can add the egg, egg yolk, and vanilla extract.

Carefully combine the wet and dry ingredients into one bowl. Cover with plastic wrap and pop it into the fridge for 40 minutes (I’ve waited 24 hours before and they tasted lovely!).

Remove the cookie batter from the fridge and allow it to warm up for about 20 minutes. Then take two tablespoons of cookie batter and roll it into balls. Place the cookies in a baking tray and pop it into a 180℃ (~355℉).  Bake for about 12 minutes. The cookies will be brown when they have finished.

Remove them from the oven and allow them to cool for 12 minutes on the cookie sheet, then transfer to a cooling rack until they are stone cold.

And there you have it! A simple recipe for some wonderfully delicious Italian Breakfast Cookies!! These barley chocolate chip cookies are fantastic for any time you want a cookie (right now)! Try them and let me know what you think!

Print Recipe

Italian Breakfast Cookies: Chocolate Chip (Cane Sugar-free)

  • Prep time: 20 minutes
  • Cook time: 12 minutes
  • Total time: 1 hour 50 minutes
  • Serves: 18 Cookies

Eat breakfast like a real Italian with your very own Italian breakfast cookies! These chocolate chip barley cookies (sugar-free) are a hit at any time of day.

Ingredients

  • 110 grams (¾ cup + 6 tablespoons) white flour
  • 166 grams (¾ cup + 6 tablespoons) barley flour
  • 4 grams (1 teaspoon) baking powder
  • 2.5 grams (¾ teaspoon) baking soda
  • 168 grams (12 tablespoons) butter, softened to room temperature
  • 150 grams (1 cup) coconut sugar
  • 1 large egg
  • 1 large egg yolk
  • 15 milliliters (1 tablespoon) vanilla extract
  • 140 grams (5 ounces) dark chocolate, chopped

Method

  • 1)

    Sift dry ingredients: Whisk the white flour, barley flour, baking powder, baking soda, and salt together until fully combined. Set aside.

     

  • 2)

    Dissolve the sugar in the butter: In a large bowl (or stand mixer with paddle attachment), beat the butter until it is smooth and creamy. Beat ⅓ of the coconut sugar into the butter for a few minutes. Stop, scrape the sides of the bowl and add the next third. Repeat until the butter has dissolved all of the sugar.

     

  • 3)

    Add the remaining liquid ingredients: Beat in the egg, egg yolk, and vanilla extract.

     

  • 4)

    Combine wet and dry ingredients: On low speed, slowly add the flour mixture to the wet ingredients until combined. Cover the bowl with plastic wrap and refrigerate for a minimum of 40 minutes.

     

  • 5)

    Preheat the oven to 180℃ (~355℉). Line two baking sheets with parchment paper.

     

  • 6)

    Form cookie batter into balls: Remove the cookie dough from the fridge and allow it to sit out for 20 minutes. Roll about two tablespoons of cookie dough into balls. Set the cookie balls evenly on the baking sheets

  • 7)

    Bake the cookies for 11-13 minutes. Rotate the trays halfway through the baking time. Remove from oven and allow to cool for 12 minutes on the cookies sheet. Transfer to a cooling rack to cool completely.

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