This may seem strange to you, but miso is the best addition to cookies. Call me crazy, but it's my new favorite way to bake chocolate chip cookies. The Umami taste of the miso paste is so subtle, yet so delicious and adds more depth to the flavor of this cookie. Think of it as the classic's elevated, hotter and thriving younger sister. Although we love the classic, it's time for her to move out of the way for the new and improved cookie.
Some notes you may want to listen to:
Add as much miso paste as desired (I said two tbsp because that is standard for this recipe, but I made half of the dough with three). Don't be afriad to kick up the saltiness in your cookie as it only makes it better.
Sesame seeds: I used white, feel free to use black sesame for the color and depth in taste. You can take this a bit further if you want and do half a portion of sesame paste alongside the miso (1 tbsp miso, 1 tbsp tahini or sesame paste).
Please feel free to use whatever chocolate you like! I used dark chocolate morsels from Hu Kitchen and a Trader Joe's milk chocolate bar for extra richness in the cookie as dark chocolate can be bitter and sometimes needs a lift.
If you like your cookie less brown and more gooey, bake it for 11 minutes. 13 is to ensure that I got that crispy edge on a cookie that I love.
You don't have to keep the dough in the fridge for 4 hours or overnight (this step develops flavor). Bake them right away if you please. Just do me a favor and chill the dough for at least 30 minutes before you bake them.
If you are chilling your cookies overnight and are lazy like me, pre portion them with a cookie scoop, roll in sesame seeds and chill them on a sheet just like that.
miso sesame chocolate chip cookie
ingredients
100g light brown sugar
65g granulated sugar
1 stick or 120g butter, browned&cooled.
1 egg
2 tbsp miso paste
1 tsp vanilla extract
175g AP flour
pinch of salt
1/2 tsp baking soda
1/2 tsp baking powder
dark chocolate chips
milk chocolate bar, crushed
sesame seeds
method
Brown and cool your butter in an ice bath.
Using the creaming method, Cream your brown butter, brown sugar, and cane sugar in the bowl of a stand mixer using the paddle attachment til light and fluffy.
add in egg(s) one at a time, until fully combined.
beat in vanilla and miso paste.
mix in AP flour, baking soda, baking powder, and salt.
Once semi combined, add in semi sweet chocolate chips and crushed milk chocolate.
Weigh out cookies at 50g each, roll in sesame seeds and set on a lined baking tray.
Chill in the fridge for 1-4 hours to develop flavor of dough (this is preference, you can chill for an hour if you'd like).
Bake at 350F for 13 minutes.
