Miso Rye Chocolate Chip Cookies

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Miso Rye Chocolate Chip Cookies

Yield: 8 large cookies

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Ingredients

• 4 oz butter
• 1/2 cup dark brown sugar
• 1/2 cup sugar
• 1 tablespoon miso
• 1 teaspoon vanilla extract
• 1 egg
• 1/4 cup all purpose flour
• 1/2 cup rye flour
• 1/4 teaspoon baking soda
• 3 oz semi-sweet chocolate chips
• 3 oz 70% dark chocolate, roughly chopped

Instructions

Day 1: Make the dough

1. In a small saucepan, heat the butter over medium heat until melted. Brown the butter. Pour into a mixing bowl and allow to cool for 10 minutes.
2. Whisk in the miso, vanilla, and sugars. Whisk in the egg.
3. Fold in the flours and baking soda. Mix in the chocolate until just combined.
4. Cover the dough and allow to rest in the fridge overnight.

Day 2: Bake the cookies

1. Preheat the oven to 350F.
2. Line a sheet tray with parchment paper.
3. Portion the cookies into 70-75 gram balls. Place on the tray with at least 4 inches between the balls. Slightly flatten each ball with the palm of your hand.
4. Bake for 12 minutes, rotating halfway through. Rap the sheet tray on the counter then allow the cookies to cool completely.