Barley Miso Chocolate Chunk Cookies

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Barley Miso Chocolate Chunk Cookies
Rose Wilde authored a new cookbook in 2023, Bread and Roses, where she shares her joy of grain and passion for global cuisine. From Barley, White Sonora, and Einkorn to Emmer Farro, Rye, and Oats, this cookbook is organized by regions of the world and offers offer unique twists and bold combinations that will teach you how to celebrate the abundance of "what grows together goes together."

What You'll Need

550 g unsalted butter, at room temperature

150 g red miso

500 g dark brown sugar

8 g salt

150 g Purple Barley Flour

650 g All Purpose Flour

350 g granulated sugar

12 g baking powder

8 g baking soda

200 g dark chocolate discs

350 g milk chocolate discs

3 large eggs

300 g or more sesame seeds for rolling

Directions

  1. Preheat the oven to 325°F. Line two sheet trays with parchment paper. Set aside.

  2. In a stand mixer fitted with the paddle attachment, cream the butter, miso, brown sugar, and salt on medium speed until light and fluffy. You’ll see the color lighten as well; this process will take 5 to 7 minutes.

  3. Meanwhile, in a separate bowl, whisk together the flours, granulated sugar, baking powder, and baking soda. Set aside.

  4. Add the eggs, one at a time, to the butter mixture, beating on medium until completely incorporated. Scrape down the sides completely between each addition.

  5. Add the dry mixture to the wet mixture and mix on low until combined.

  6. Add the dark and milk chocolate and mix for another minute on medium. Place the sesame seeds in a bowl.

  7. Scoop about 2-ounce portions to form cookies. Roll half of each cookie in sesame seeds. Place the seed-covered balls 3 inches apart on the prepared sheet tray, about six total on each pan. Bake for 10 minutes, then open the oven and quickly lift each sheet tray 1 inch off its rack and let it drop back down. Bake for another 5 to 6 minutes, until golden brown.

Makes 24-30 large cookies.

Reprinted from "Bread and Roses: 100+ Grain Forward Recipes featuring Global Ingredients and Botanicals." Copyright © 2023 by Rose Wilde. With permission of the publisher, Countryman Press. All rights reserved.

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