Miso Chocolate Chip Cookies
These Miso Chocolate Chip Cookies are thin & chewy with crackly tops and melty pools of chocolate. Brown butter, sesame, and candied ginger bring tons of flavor.
Servings: 12 big cookies
Ingredients
- 4 ounces (½ cup) unsalted butter
- 2 tablespoons white miso paste
- ½ cup brown sugar
- ¼ cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 ¼ cups (160 grams) all purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon EACH white sesame seeds & black sesame seeds
- ¼ cup packed candied ginger chopped
- ¾ cup chopped dark chocolate or chocolate chips
- flaky sea salt for sprinkling
Instructions
- Prep: Preheat oven to 350° F and line 2 baking sheets with parchment paper.
- Brown the butter: Melt 4 oz butter in a small saucepan and cook over low heat until it turns golden and smells nutty and toasty, about 3-5 minutes. Remove from heat; allow to cool for 5-10 minutes.
- Add miso, sugar, & eggs: Whisk the 2 Tbsp miso paste into the cooled brown butter, then beat in ½ cup brown sugar & ¼ cup white granulated sugar until mixture comes together and is silky smooth. Add the egg and 1 tsp vanilla; beat the mixture for a minute or two, until it falls in a smooth, continuous ribbon that sits on the surface for a few seconds before slowly sinking back in.
- Mix in dry ingredients: In a separate bowl, whisk together 1 ¼ cup flour, ¾ tsp baking soda, and ¼ tsp salt. Fold the dry ingredients into the butter mixture, just until combined.
- Fold in add-ins: Add ¾ cup chocolate chunks, ¼ cup chopped candied ginger, and 2 Tbsp sesame seeds, blending for a minute until well combined.
- Bake: Scoop cookies into 3 Tbsp balls and place at least 2 inches apart on baking sheets; bake just until edges are set and golden but centers are still slightly soft, about 9-11 minutes. Sprinkle immediately with flaky sea salt.