miso chocolate chip cookies

original recipe

ingredients

• ¹⁄₂ cup (110g) unsalted butter
• 1 ¹⁄₂ tbsp white miso paste
• ¹⁄₂ cup (100g) granulated sugar
• ¹⁄₂ cup (100g) dark brown sugar, packed
• 1 tsp vanilla extract
• 1 large egg
• 1 ¹⁄₄ cup (165g) all purpose flour
• ¹⁄₂ tsp baking powder
• ¹⁄₄ tsp baking soda
• ¹⁄₄ tsp salt
• 6 oz 70-80% cocoa dark chocolate, chopped
• 3 tbsp white sesame seeds

instructions

1. Add the butter to a saucepan over medium heat. Melt down and heat until browned.
2. Pour the brown butter into a measuring glass and add the miso paste. Whisk to combine and set aside.
3. Preheat the oven to 350F and line a large baking sheet with parchment paper.
4. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
5. In a large mixing bowl, add the sugar, dark brown sugar, and cooled miso brown butter. Whisk to combine.
6. Add in the egg and vanilla and whisk vigorously until the mixture turns pale and creamy.
7. Pour in the dry ingredients and use a rubber spatula to fold the two together. Right before the dry ingredients are fully mixed in, add in the chopped chocolate and fold to fully combine.
8. Use a large 2 oz scoop or ¹⁄₄ measuring cup and scoop out the cookies.
9. Add the sesame seeds to a small dish. Then press the tops of the cookie dough balls into the sesame seeds so they cover the very tops of each cookie.
10. Place 4 cookies on the baking sheet spaced a few inches apart. Bake for 11-13 minutes, or until the edges are a light golden brown and the centers look barely underdone.
11. Allow the cookies to rest on the baking sheet for about 5 minutes, then transfer to a cooling rack and bake the remaining cookies.
12. Let the cookies cool for about 20-30 minutes, then dig in! Enjoy!