Miso Chocolate Chip Cookies
The miso provides not only the pop of salt which is essential for the best desserts but also a subtle depth of savory deliciousness. The malty flavor of the rye flour adds an extra layer of complexity.
Makes 8-10 cookies
INGREDIENTS
4 ounces butter, browned
½ cup brown sugar
¼ cup sugar
1 tablespoon miso
½ teaspoon vanilla
1 egg
½ cup all-purpose flour
½ cup rye flour
½ teaspoon baking soda
3 ounces semi-sweet chocolate chips
3 ounces bittersweet (70% cacao) chocolate chips
METHOD
Brown the butter. In a small saucepan, heat the butter over medium heat. Once melted, keep cooking, stirring often, until the solids begin to turn brown, about 10 minutes. Use your nose: a nutty aroma is the best doneness indicator. Pour into a mixing bowl and allow to cool to room temperature.
Add the wet ingredients. Cream the brown butter and sugars, whisk vigorously (by hand is fine) for a minute or two. Whisk in the miso, vanilla, and egg until just combined.
Add the dry ingredients. Whisk together the flours and baking soda, then fold them into the wet ingredients. Fold in the chocolate gently until just combined.
Rest overnight. Cover the dough and allow it to rest in the refrigerator overnight.
Preheat the oven to 350°F. Line a sheet pan with parchment paper or a silicone baking mat.
Portion the cookies into 65-70 gram balls. Arrange on the pan with at least 4 inches between them. Slightly flatten each ball with the palm of your hand.
Bake for 12 minutes, rotating halfway through. Rap the sheet pan on the counter to flatten the cookies, then allow them to cool completely.
FURTHER READING
