Deliciously unique cookies combining the savory depth of miso with sweet, melty chocolate chips. Go for the added topping of dry miso powder, flaky sea salt, and turbinado sugar to really up the ante.
Yield:
16 cookies
Equipment:
- Baking sheet
- Parchment paper or silicone baking mat
- Large mixing bowl
- Electric hand mixer
- Small mixing bowl
- Measuring cups and spoons
- Wooden spoon or spatula
- Wire rack
Ingredients:
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar (100 grams)
- 1/4 cup packed brown sugar (55 grams)
- 3 tbsp red miso paste (45g)
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour (156 grams)
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 cup chocolate chips (175 grams)
For the Topping:
- 1 tsp dried miso powder
- 1 tsp large grain flaky sea salt
- 1 tbsp turbinado sugar
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Cream Butter and Sugars: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.
3. Add Miso Paste: Mix in the red miso paste until well incorporated.
4. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined.
5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
6. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7. Fold in Chocolate Chips: Gently fold in the chocolate chips.
8. Shape Cookies: Scoop the dough into 12 equal-sized balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
9. Prepare the Topping: In a small bowl, combine the dried miso powder, flaky sea salt, and turbinado sugar.
10. Top the Cookies: Sprinkle the miso powder, salt, and sugar mixture evenly over the tops of the cookie dough balls.
11. Bake: Bake the cookies for 11-13 minutes, or until the edges are lightly golden but the centers are still soft.
12. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
If you want to show some chocolate on the outside, you can stick a few chips (or in this case I broke up some baking chocolate pieces) onto the top of your balls when you stick them in the oven.
