Now that I've found what I think is the best chocolate chunk cookie recipe in all the land, I couldn't resist upgrading the original miso chocolate chip cookies I posted last year, especially since they seem to be one of the site's more visited posts (despite the terrible photos, another reason I am glad for this do-over!). Think of these new Miso Chocolate Chunk Cookies as switching your neckties to Purple Label.
The one thing I've made the most so far this spring / summer are these salted chocolate chunk cookies from Not Without Salt (and farro salads, I swear!). To say these cookies have made their way around the Internet is an understatement, as one will find them reposted on blogs across the land, now including this one (though here we will do a little miso variation). Definitely make Not Without Salt's original recipe too because it is fantastic -- it yields a chocolate chunk cookie for people who take chocolate chunk cookies very seriously, and one that easily surpasses the vast majority of chocolate chip / chunk cookies found in bakeries and coffee shops. The use of chopped-up dark chocolate baking bars is just one of the things that sets these cookies apart from the rest. Apparently chocolate chips are formulated so that they don't actually fully melt, so using chocolate bars means you get layers of chocolate throughout the cookie, now with the delightful buttery saltiness of miso!
It's big balling baby when I'm courting you,
P.S. Alyna, it was so, so hard to pick just one Upgrade U lyric to use as a sign off.
P.P.S. If you have your own very favorite chocolate chip (though I do think everyone should come over to the chocolate chunk side!) cookie recipe and would like to turn them into miso ones, replace up to half of the amount of butter called for in your recipe with miso.
Miso Chocolate Chunk Cookies (Upgraded)
Adapted from Not Without Salt
Makes about 1 dozen cookies
5 tablespoons unsalted butter, at room temperature
3 tablespoons shiro (white) miso
2 tablespoons granulated sugar
2 tablespoons turbinado sugar
3/4 cup plus 2 tablespoons packed light or dark brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1 3/4 cups all-purpose flour
6 to 8 ounces pound semi- or bittersweet chocolate, cut into roughly 1/2-inch chunks with a serrated knife
Heat oven to 360°F and line a baking sheet with parchment paper.
In a large bowl, cream the butter, miso and sugars together with an electric mixer or by hand (I do the latter) until light and fluffy. Add egg and vanilla, beating until incorporated, and scraping down the bowl as needed.
Add flour and baking soda to the wet ingredients, and stir until just combined. The dough will look crumbly at this point. With a spatula, fold in chocolate chunks, making sure that flour is no longer visible.
Scoop cookies into 2-tablespoon mounds (you can eyeball it -- this makes larger, coffee-shop sized cookies), spacing them apart on the prepared baking sheet. Bake for 11 to 12 minutes, until golden on the outside but still very gooey and soft inside. Out of the oven, let rest on baking sheet for 5 minutes before transferring to a cooling rack.
Stray Observations / Bonus Variations:
The scooped cookie dough keeps very well in the freezer, and all you'll need to do is add one extra minute to the baking time. Perfect for doing things ahead of time / consuming cookies in reasonable quantities.
A couple weekends ago I made a double batch of Not Without Salt's original cookies for a dear friend's going away party, and since I was running low on all purpose flour, I substituted a little less than half of the called for amount of all purpose flour with white whole wheat flour. Not only did no one notice, but the cookies disappeared fairly quickly. So if you are inclined to make slightly more virtuous cookies, you can swap in some white whole wheat flour.
A tablespoon of espresso powder thrown into the batter (made following Not Without Salt's original recipe) is delightful.
For double chocolate chunk cookies, simply replace 1/4 cup of the all-purpose flour with 1/4 cup unsweetened natural cocoa (also starting with the original Not Without Salt recipe), and bake at 350°F for about 10 minutes.
I cannot wait to try throwing some rosemary into the mix!