If you cannot find whole-barley flour at your local grocery store, you can substitute white all-purpose flour. Do not use whole-wheat flour for the entire recipe, or your cookies will be dense and hard. So far, I have not found whole-barley flour anywhere close to me (David found some for me at a whole-foods market one day not too far from his office). And I know espresso powder and cider vinegar are unusual ingredients in cookies, but the espresso powder brings out out the flavor of the chocolate, and the vinegar contributes a "barely there" tang.
Whole Grain Chocolate Chip Cookies
In a large bowl, combine the flours, salt, baking powder, and baking soda. Set aside.
Cover the bowl with some plastic wrap and put it in the fridge for about 2 hours. This will make it easier to scoop out the cookies later. You can bake the cookies right away if you are pressed for time.
Now, take a small ice cream scoop (a must-have tool if you're making drop cookies), and scoop out the dough, placing the balls about 3 inches apart on an ungreased cookie sheet.
Bake for about 12-14 minutes at 350 degrees. Rotate your cookies halfway through. Once your oven gets nice and hot, you'll likely need to bake the cookies for about 12 minutes (and maybe even only 11 minutes. Oven temps vary greatly, so just keep an eye on them).
Let the cookies cool on the baking sheet for about 1 minute, then transfer to a wire rack to cool completely.
Serve these with a cold glass of milk, and you might feel like the world's greatest mom! My kids think so, (even after I taught Joshua how to clean his bathroom yesterday). Enjoy!
God bless your table tonight!