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