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
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Preheat the oven to 325°F. Line two sheet trays with parchment paper. Set aside.
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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.
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Meanwhile, in a separate bowl, whisk together the flours, granulated sugar, baking powder, and baking soda. Set aside.
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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.
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Add the dry mixture to the wet mixture and mix on low until combined.
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Add the dark and milk chocolate and mix for another minute on medium. Place the sesame seeds in a bowl.
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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.
