Miso Chocolate Chip Cookies
45 minMakes 17 cookies
Brown butter cookies with umami depth from white miso, studded with bittersweet and semi-sweet chocolate.
| prepPreheat oven to 350°F / 180°C | ||||||||||
| prepLine 3 baking sheets with parchment paper | ||||||||||
| 200 g unsalted butter | Brown butter over medium heat until nutty | Cool browned butter to room temperature | Whisk miso into cooled butter | Whisk in sugars until emulsified | Whisk in egg, yolk & vanilla | Fold in dry ingredients, then chocolates | Rest dough 15 min | Scoop into 3 tbsp balls, 6 per sheet | Bake 350°F / 180°C, 9–10 min | Cool on pan 10 min, transfer to rack |
| 3 tablespoons white miso paste | ||||||||||
| 250 g all-purpose flour | Whisk together flour, baking soda, powder & salt | |||||||||
| 3/4 teaspoon baking soda | ||||||||||
| 1/2 teaspoon baking powder | ||||||||||
| 1/4 teaspoon fine sea salt | ||||||||||
| 1/2 cup + 110 g light brown sugar (packed) | ||||||||||
| 100 g granulated sugar | ||||||||||
| 1 large egg (room temperature) | ||||||||||
| 1 large egg yolk (room temperature) | ||||||||||
| 2 teaspoons vanilla paste or extract | ||||||||||
| 170 g bittersweet chocolate wafers | ||||||||||
| 85 g chopped semi-sweet chocolate bar | ||||||||||
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