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If you like savory sweets, the last few years have been incredibly good to you, as they've showered you with everything from salted caramel ice creams to chocolate-covered potato chips, sea salt-sprinkled chocolate bars to donuts topped with bacon bits. Lately I've been reading about the application of miso to desserts and was prompted by this Wall Street Journal article, which declares miso brownies to be “über-brownies,” to try adding miso to chocolate chip cookies to make, well, “über-chocolate chip cookies.” Language usage note: I sort of have (a little? a lot? irrationally full blown?) contempt for the ubiquitous use of “über” as an adjective. Those shoes are über cute!
These cookies are über delicious (kidding). I really like them -- there is just the right amount of buttery saltiness, which I prefer to salted chocolate chip cookies that have big chunks of flaky sea salt scattered on top because that sometimes results in random, extremely salty mouthfuls of cookie. For desserts and baked goods, you will want to use white miso (usually labeled “shiro miso”), as it is the most mild of the misos. Try to make your way to an Asian supermarket to buy miso imported from Japan because Japanese misos are much, much, much better than the ones made domestically. There is a recipe for miso butterscotch in the Momofuku cook book that I’ve been eyeing and can’t wait to try!
Miso Chocolate Chip Cookies
Makes about 15 cookies
8 tablespoons (1 stick) unsalted butter, melted
4 tablespoons shiro (white) miso
3/4 cup brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 cups white whole wheat flour
3/4 teaspoon baking soda
1/4 teaspoonbaking powder
1 to 1 1/2 cups bittersweet chocolate chips
Preheat oven to 375 degrees F. Line baking sheet with parchment paper and set aside.
In a large bowl, stir together the melted butter and miso. Then stir the brown sugar and granulated sugar into the miso butter mixture until completely combined. Stir in the egg and vanilla.
Add the flour, baking soda and baking powder to the bowl, then stir until almost combined. Stir in the chocolate chips.
Scoop the dough onto the lined baking sheet, using 2 generous tablespoons of cookie dough per cookie and gently press down on each cookie dough ball to about 1-inch thick. Chill the whole sheet before baking for at least 30 minutes (Or, after shaping the cookie dough balls, you can store some in the freezer so you can have a freshly baked sweet-salty treat anytime.). Preheat oven to 375 degrees F so that it’s fully heated when you’re ready to put the cookies in.
Bake cookies until they are puffed in the center and browned at the edges, about9 to 11 minutes (baking time will vary, depending on how cold the cookies were going in). The center may look underdone, which is good. Let cookies cool on baking sheet for five minutes before transferring cookies to a cooling rack.