Chocolate Chip Cookies with Miso

Ingredients

• 1 cup packed brown sugar
• ½ cup unsalted butter, at room temperature
• 2 tablespoons white sugar
• 4 tablespoons shiro miso (white fermented soybean paste)
• 1 teaspoon vanilla extract
• 1 large egg
• 1 large egg yolk
• 1 tablespoon lemon juice
• 2 cups all-purpose flour
• 1 teaspoon sea salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup dark chocolate chips
• ½ cup chopped walnuts

Step 1

Cream together the brown sugar, butter, and white sugar in a mixer until the mixture is light and fluffy, which usually takes about two minutes. Then, add the miso paste and mix it in for about half a minute, making sure to scrape down the sides of the bowl so everything blends well. Next, toss in the egg and vanilla extract and mix again briefly. Add the egg yolk and lemon juice, then mix everything together for a couple of minutes until the dough is smooth and combined, scraping the bowl as needed.

Step 2

In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Gradually add this dry mix to the wet ingredients, about a cup at a time, mixing for 30 to 45 seconds after each addition. Once the dough comes together, stir in the chocolate chips and walnuts. Turn the dough out onto a large piece of parchment paper, pull up the sides, and squeeze it into a log shape. Wrap it tightly and pop it in the freezer for about an hour.

Step 3

When you’re ready to bake, preheat your oven to 350°F (182°C) and line a baking sheet with parchment paper or a silicone mat. Take the dough out of the freezer and slice the log into pieces about two tablespoons each. Roll each piece into a ball, then gently press them into thick disks. Place them on the baking sheet with about two inches between each cookie.

Step 4

Bake the cookies for 12 to 14 minutes, until the edges turn golden brown. Let them rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!