Miso Chocolate Chip Cookies
Thick and chewy miso chocolate chip cookies topped with sesame seeds
Equipment
- Electric Stand Mixer (or hand mixer)
Ingredients
- 1 cup (divided) unsalted butter, room temperature
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 cup light brown sugar
- 3 tablespoons white miso paste
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 ½ cups semi sweet or bittersweet chocolate chips I used chocolate bars, coarsely chopped.
- sesame seeds (optional)
Instructions
- Preheat the oven to 350F. Line two baking sheets with parchment paper.
- Place ½ cup (1 stick) of butter into a medium saucepan over medium heat. Let the butter cook while occasionally stirring to ensure the butter is cooking evenly.
- Cook the butter until it is a deep golden brown color and smells nutty and toasted, about 5 -7 minutes. Remove the pan from the heat. Let the butter cool to room temperature.
- In a medium bowl, whisk together the flour, and baking soda. Set aside2 ½ cups all purpose flour, 1 teaspoon baking soda
- In the bowl of a stand mixer fitted with a paddle attachment, combine the remaining ½ cup (1 stick) of butter and brown sugar. Beat on medium speed until light and fluffy, about 3-5 minutes.1 cup light brown sugar
- Beat in the miso paste and vanilla, until well combined, about 1 minute.3 tablespoons white miso paste, 2 teaspoons pure vanilla extract
- Beat in the granulated sugar and the cooled brown butter and beat until light and creamy about 2 minutes.½ cup granulated sugar
- Scrape down the sides of the bowl, then add the egg and egg yolk and mix on medium speed for an additional minute.1 large egg, 1 large egg yolk
- On low speed, beat in the flour mixture until just combined.
- Add the chocolate chips and mix to combine.1 ½ cups semi sweet or bittersweet chocolate chips
- Scoop the dough with a medium size/2 tablespoon/1oz ice cream scoop onto prepared baking sheets, placing the dough balls 2" apart on the baking sheets.
- Chill the cookies in the refrigerator for 1 hour.
- Sprinkle with sesame seeds if using. Bake for 13-15 minutes or until the bottom edges are lightly brown and the tops look just set.sesame seeds (optional)
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Serving: 1cookieCalories: 233kcalCarbohydrates: 31gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 36mgSodium: 181mgPotassium: 69mgFiber: 0.5gSugar: 20gVitamin A: 260IUCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was!