Ingredients
- 1/3 cup sunflower seeds
- 1 1/2 Tbsp. vegetable oil
- 2 1/2 tsp. kosher salt, divided
- 1/2 tsp. chili flakes
- 1 1/2 cup all-purpose flour
- 1 1/2 cup whole wheat flour
- 1/3 cup pearl barley
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 16 Tbsp. (2 sticks) unsalted butter
- 1 cup packed dark brown sugar
- 1 cup granulated sugar
- 2 eggs
- 16 ounces semi-sweet chocolate morsels
- 1/2 cup golden or dark raisins
- Reserve some chocolate and sunflower seeds for sprinkling if desired.
Preparation
Step 1
Preheat oven to 325° and place a rack in the center. Toss barley, oil, 1 tsp. salt, and chili flakes together. Place on a sheet pan and toast until golden brown, stirring occasionally, about 15 minutes.
Increase oven temperature to 350°. In a large bowl, stir together the remaining salt, and the flour, baking powder, and baking soda.
In a standing mixer fitted with a paddle attachment, mix together butter and sugars on low speed. Mix in eggs one at a time. Add flour mixture and continue to blend on low speed, until just combined.
Using a wooden spoon, slowly mix in sunflower seeds, chocolate, and raisins. Scoop mounds of dough onto baking sheets.
Gently flatten the cookie tops with a spoon. Sprinkle with reserve sunflower seeds and chocolate on top. Bake until golden brown, 12-14 minutes, rotating sheets halfway through. Cool cookies on a rack.