Chocolate Chip Cookies with Miso
Adapted from Dave Lieberman's recipe, this batch incorporates tasty, umami-flavored white miso paste!
Ingredients
- 1/2 c. Granulated sugar
- 1/2 c. Light brown sugar, packed
- 8 Tb. Cold, unsalted butter, cut into small cubes
- 2 Tb. White miso paste
- 1 large Egg
- 1 tsp. Vanilla extract
- 1/2 tsp. Baking soda
- 1 1/4 c. All-purpose flour
- 1 c. Toasted pecans, minced (see note)
- 3/4 c. Dark chocolate morsels
- 3/4 c. Semi-sweet morsels
Instructions
- Adjust oven rack to the top third level; heat oven to 300 degrees.
- Line a baking tray with parchment paper (you'll use one tray per bake).
- Toast nuts over low heat in a non-stick pan. When fragrant, transfer to a cutting board, mince and cool until ready to use.
- In a stand mixer, beat sugars and butter until smooth then add miso paste and mix on low speed, just until combined.
- Add egg, vanilla and baking soda; mix on low 1-2 minutes.
- Slowly add flour and mix until just combined.
- Remove bowl from mixer; stir in chocolate and nuts with a rubber spatula or wooden spoon.
- Scoop 12 heaping tablespoons of batter onto the parchment-lined baking sheet.**
- Bake 18-20 minutes, until nicely browned. Remove from oven and allow to cool 1-2 minutes on the baking tray, then transfer cookies to a cooling rack. Repeat. Makes 26-28 cookies.
Notes
*You can substitute walnuts or almonds for the pecans, but I love pecans for their sweet, nutty flavor.
**I'm not one to make PERFECT cookies - I just eyeball the dough and plop it onto the baking sheet. The irregularity of the cookies makes them even more delicious, in my book :)