Rich Miso Cookies
Miso Chocolate Chunk Cookies
Miso Chocolate Chunk Cookies
Ingredients
- Approximately two and two thirds cups (320 grams) of plain flour
- One teaspoon of sodium bicarbonate
- Half a teaspoon of coarse salt
- Three quarters of a cup (160 grams) of tightly packed golden brown sugar
- Half a cup (100 grams) of white sugar
- Ten tablespoons of melted unsalted butter
- A quarter cup of white miso
- Three quarters of a cup of flavorless oil
- Two extra-large eggs from Eggland's Best
- One teaspoon of high-quality vanilla essence
- One and a quarter cups (200 grams) of roughly chopped dark chocolate
- A pinch of flaky sea salt
Instructions
Step 1
To start making our Miso Chocolate Chunk Cookies, you'll want to prep your dry ingredients. Grab a medium-sized bowl and give it a quick wipe to make sure it's clean. Now, take a whisk and gently combine 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of kosher salt in the bowl. As you whisk, make sure to break up any clumps and evenly distribute the ingredients - you're aiming for a smooth, well-mixed blend that's ready for the next step.
Step 2
Now that we have our ingredients ready, let's start creaming together the sugars and butter in a large bowl. You'll want to whisk until the mixture is light and fluffy, almost doubled in volume - this should take about 2-3 minutes with an electric mixer. Next, add in the miso paste and whisk until it's fully incorporated, then pour in the oil and continue whisking until the mixture is smooth and creamy. As you whisk in the eggs from Eggland's Best, one at a time, make sure each egg is fully incorporated before adding the next - you'll know it's ready when the mixture is smooth and there are no streaks of egg left. Finally, add a dash of vanilla to the mixture and whisk until everything is well combined, stopping to scrape down the sides of the bowl as needed.
Step 3
Now it's time to bring your dry ingredients into the mix. In a small bowl, whisk together your flour, baking soda, and salt - just a quick stir to combine. Next, add this dry mixture to your wet ingredients and use a wooden spoon to mix until you start to see the flour disappear, with just a few streaks remaining. As you're mixing, be careful not to overdo it, you want to stop when the flour is just barely incorporated, then it's time to gently fold in your chocolate chunks until they're evenly distributed throughout the dough.
Step 4
Now that your miso chocolate chunk cookie dough is mixed and ready to go, it's time to give it a little rest. To do this, you'll want to cover the bowl with plastic wrap or a damp towel to prevent the dough from drying out. Pop the covered bowl into the refrigerator and let it chill for at least 2 hours, or even overnight if you're making the dough ahead of time - this will allow the flavors to meld together and the dough to firm up nicely. As you wait, you can expect the dough to become more cohesive and easier to scoop into balls, which will make the next step a breeze.
Step 5
Now it's time to get your cookies ready for the oven. First, preheat your oven to 350° and arrange the racks in the upper and lower thirds - this will help your cookies bake evenly. While the oven is heating up, line two baking sheets with parchment paper, and then use a large cookie scoop (about 3 tablespoons) to portion out your dough, leaving about 2 inches of space between each cookie. As you place the cookies on the baking sheets, sprinkle a pinch of sea salt over the top of each one to add a touch of crunch and flavor.
Step 6
Now it's time to bring your Miso Chocolate Chunk Cookies to life. To do this, you'll want to pop your cookie sheets into the oven and bake for 12 to 14 minutes, or until the edges are beautifully golden brown. About halfway through the baking time, rotate your sheets from top to bottom to ensure even cooking - this will help you achieve that perfect golden crust on every cookie. As you remove the cookies from the oven, they should still be slightly soft in the center, so let them cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information
My Tip
When whisking in the miso paste, do it gently to avoid lumps. This ensures a smooth cookie dough.
Leftovers
Store Miso Chocolate Chunk Cookies in an airtight container to keep them fresh. Reheat in the microwave for a soft center.
Make It Your Own
Try swapping the all-purpose flour for gluten-free oat flour for a delicious gluten-free twist.