Rose Wilde, who runs the L.A. cafe Red Bread, pushes bakers to reach for more than just all-purpose flour. Her cookbook Bread and Roses—a Food52 Baking Club pick—goes deep on the history, provenance, and flavors of grains around the world, from the familiar (amaranth) to the obscure (sonora?!). These chocolate chip cookies come from the first section on rice, barley, and buckwheat.
Writes Wilde, “I first made these cookies for a pop-up in Los Angeles in partnership with a small, curated grocery shop in Chinatown called Sesame LA. I wanted to create a signature chocolate chunk cookie that honored the shop in some way. Sesame and barley are both nutty, a natural match. Miso is a ferment of soybeans, sometimes combined with rice or barley, and used extensively in savory cooking, but is fantastic in desserts—like salt but with tons of umami. You can use any color miso you like, but my favorite is red, for its intense flavor. I make my own, but store-bought is fine! The addition of miso to these cookies makes them instantly craveable. I like to dip the cookies halfway in seeds to achieve a two-toned look, but if you are a seed lover, feel free to roll the entire cookie in sesame seeds; it will add extra crunch. The cookie dough lasts for 2 weeks in the fridge or 3 months in the freezer. Baked cookies keep for 2 weeks at room temperature in an airtight container.” —Food52
Excerpted from "Bread and Roses: 100+ Grain Forward Recipes featuring Global Ingredients and Botanicals" by Rose Wilde copyright © 2023, photography copyright © 2023 by Rebecca Stumpf, reprinted by permission of Countryman Press, an imprint of W. W. Norton & Co., Inc. All rights reserved.
—The Editors
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