Follow these simple steps to create mouthwatering Rose Wilde’s Barley Miso Chocolate Chunk Cookies:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

1. Mix Dry Ingredients: In a bowl, whisk together the barley flour, all-purpose flour, baking soda, and salt until well combined.

1. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar on medium speed until the mixture is smooth and creamy.

1. Add Egg and Miso: Incorporate the egg, vanilla extract, and white miso paste into the butter-sugar mixture, blending until smooth and well combined.

1. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.

1. Fold in Chocolate Chunks: Gently fold in the semi-sweet chocolate chunks, ensuring an even distribution throughout the cookie dough.

1. Scoop the Dough: Using a cookie scoop or spoon, portion the cookie dough onto the prepared baking sheet, ensuring enough space between each dough ball.

1. Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes or until the edges are golden brown.

1. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.

These straightforward steps will yield delicious cookies that showcase the remarkable combination of ingredients!