Tuesday, November 09, 2021

Miso Chocolate Chip Cookies


Alright, it’s not all low-carb ALL the time around here, and every once in a while, I need something like this. These miso chocolate chip cookies from Bon Appétit are both delicious and gorgeous! 

It’s not the first time I’ve had white miso in dessert (see this apple cobbler). In this case, while the miso was detectable in the raw dough, I don’t think anyone could figure out the unusual ingredient once the cookies are baked. (If you are interested, I’ve also seen a gluten-free version this flavor combination on Weelicious.) 

The original recipe says the yield is 36 cookies, but I got a total of 28. I baked them one sheet at a time and kept the rest of the dough, portioned, in the fridge. 

2¾ cups (344 g) all-purpose flour (I used white whole wheat) 
1 tsp. baking soda 
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt 
1 cup lactose-free butter (2 sticks), at room temperature 
1 cup (packed; 200 g) light brown sugar 
¾ cup (150 g) granulated sugar 
¼ cup white miso 
2 large eggs 
2 tsp. vanilla extract 
2 cups bittersweet chocolate chips (I used 10 oz.) 

Whisk flour, baking soda, and salt in a medium bowl. 

Using an electric mixer on medium-high speed, beat butter, brown sugar, granulated sugar, and miso in a large bowl, scraping down sides of bowl as needed, until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition and adding vanilla with the final egg. Using a wooden spoon, stir in dry ingredients, then stir in chocolate chips. Chill dough until firm, about 1 hour. 

Place racks in upper and lower thirds of oven; preheat to 375 °F. 

Using a 1-oz. scoop (I used a 3-oz. scoop), portion dough into balls and divide between 2 large parchment-lined baking sheets, spacing at least 2" apart. (You will have dough leftover.) 

Bake cookies, rotating top to bottom and front to back, until golden brown and crisp around edges, 12–15 minutes (I baked them 10 minutes and they were perfect to my taste). Transfer cookies to wire racks and let cool. Let baking sheets cool completely, then repeat process with remaining dough.

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