Health organizations have recommended an increase in consumption of whole grains, total dietary fiber, and soluble fiber to help reduce the potential risk factor for the development of type-2 diabetes, obesity, and cardiovascular disease, among others. The purpose of this project was to determine the sensory characteristics of chocolate chip (CC) cookies containing a high-soluble fiber whole barley flour (HSFWB). Cookies with 0, 30, 50, and 70% HSFWB were evaluated for appearance, color, flavor, texture, and overall acceptability using a 9-point hedonic scale. Forty-nine students, faculty, and staff tested the cookies on three different days. Demographic and behavioral data on age, gender, ethnicity, frequency of eating CC cookies, daily effort to consume fiber (FD), consumption of reduced-fat (RF) cookies, and texture preference (TP) of CC cookies were collected. The 50% HSFWB cookie could be potentially marketed among older consumers (22+), males, Hispanics, individuals who consume CC cookies at least once a week, those making a FD in their diet, persons who consume RF cookies, as well as those who have no TP for CC cookies. A response surface relating flavor and texture to overall acceptability produced almost equivalent results to the multivariate PLS results in terms of predicting overall acceptability, which facilitates analysis and interpretation.