Beremeal and Dark Chocolate Cookies

Beremeal and Dark Chocolate Cookies

Recipe by the Root to Market Chefs


Indulgent soft, chewy cookie made from Beremeal - An ancient barley grown in Orkney, and packed with rich dark chocolate chips.


  • 290g salted Butter 
  • 220g Caster Sugar 
  • 210g Soft Brown sugar 
  • 1tsp Baking Powder 
  • 1tsp Salt 
  • 200g Orkney Beremeal
  • 200g strong Bread flour 
  • 2 eggs 
  • 440g dark chocolate chips or chocolate buttons broken up. 


  • Cream butter, sugar, salt and baking powder until smooth and fully combined.
  • Slowly add eggs one at a time, mixing until fully incorporated. 
  • combine flours, and add one third at a time, slowly mixing until almost combined. 
  • Add chocolate and gently stir through.
  • Roll and cling film in to a fat log and chill for at least 3 hours. 
  • Cut into 90g discs and space out on a lined tray 
  • Bake 180'c (fan) for 12 minutes.