Barley miso chocolate chunk cookies from Bread and Roses: 100+ Grain Forward Recipes Featuring Global Ingredients and Botanicals (page 88) by Rose Wilde

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Notes about this recipe

  • eliza on January 31, 2026

    Thanks to the note from PBBrownie, I also made 1/3 the recipe and I’m so glad I cut it back. My stand mixer is the mini style, and more dough would have been a problem. My miso was white and chocolate was a mix of different types that I had hanging about. I also used salted butter and omitted salt. I ground barley for the barley flour in my Mockmill. I made the cookies smaller (1 oz dough) and I can’t image them larger as they were huge. Bake time was less due to my changes (9 min plus 3). Taste was good, but probably not a repeat for me. As noted, they do freeze well. Edited to add: a few days later, I liked them better after being in the freezer, and now finding them quite delicious so may repeat. I really like my mix of white, dark, and unsweetened chocolate and would do 1/3 recipe. Makes loads of cookies!

  • ash_2fquo3 on January 16, 2026

    Love these. Freeze well and stay fresh for a few days.

  • PBBrownie on October 24, 2024

    Excellent! I felt like I could sell these at a bakery. NOTE: This recipe makes a ton. I only made 1/3 and it still made about 16 large, bakery-size cookies. I also used white instead of red miso because it's all I had.

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