Miso Chocolate Chip Cookies
Chocolate Chip Cookies with ⅓ cup of white miso paste!
Servings 32 Cookies
Cost 5
Ingredients
- 2 cups unbleached AP flour, spooned into cup or weighed (250 grams)
- 1 teaspoon baking soda
- 8 tablespoons unsalted butter, room temperature (114 grams)
- 1 cup light brown sugar, lightly packed (200 grams)
- 3 tablespoons granulated sugar (35 gram)
- 1 large egg (50 grams)
- ⅓ cup white miso paste (85 grams)
- 1 teaspoon vanilla extract
- 1 ½ cup bittersweet chocolate chips
- ⅓ cup chopped, toasted pecans
- Maldon Sea Salt
Instructions
- Preheat oven to 350 degrees F. Line a couple of cookie sheets with parchment. If you aren't planning to bake any cookies right away there's no need to preheat.
- Sift or thoroughly whisk together flour and baking soda and salt. Set aside.
- Cream butter and both sugars with an electric mixer; Add egg, miso and vanilla and beat until blended.
- Add flour mixture and stir until incorporated. Stir in chocolate chips.
- Use a medium size cookie scoop to portion out dough. If chilling, put the dough portions on dinner plates lined with plastic wrap and cover. I recommend baking a few dough balls immediately and chilling the rest.
- When ready to bake, space about 2 ½ inches apart on a Silpat or parchment lined baking sheet. Sprinkle tops of cookies with a few flakes of sea salt. Bake one sheet at a time, rotating halfway through, for about 13 or 14 minutes.
- Let cool on the baking sheet for about 3 minutes, then carefully transfer to a wire rack to finish cooling.
