Ingredients
- 1 cup of densely packed brown sugar
- ½ cup of unsalted butter, softened to room temperature
- 2 tablespoons of white sugar
- 4 tablespoons of shiro miso, a white fermented soybean paste
- 1 teaspoon of pure vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 tablespoon of freshly squeezed lemon juice
- 2 cups of all-purpose flour
- 1 teaspoon of sea salt
- ½ teaspoon of baking powder
- ½ teaspoon of baking soda
- 1 cup of rich dark chocolate chips
- ½ cup of finely chopped walnuts
Step 1
Whip up a delightful mixture of brown sugar, butter, and white sugar in a stand mixer until it becomes a light and fluffy concoction, which should take around 2 minutes. Next, introduce miso to the blend and let it all dance together for half a minute; remember to scrape down the sides of the bowl for an even mix. Then, add in an egg and a hint of vanilla extract, letting them join the party for another 30 seconds. Toss in an egg yolk, a splash of lemon juice, and continue mixing until everything melds into a harmonious dough, ensuring to scrape down the sides of the bowl throughout, which should take about 2 minutes.
Step 2
In a separate bowl, combine flour, salt, baking powder, and baking soda to create a dry mixture. Gradually incorporate one cup of the flour mixture at a time into the wet ingredients, giving it a good stir for 30 to 45 seconds after each addition. Toss in chocolate chips and walnuts for an added crunch. Transfer the dough onto a generous sheet of parchment paper, shaping it into a log by gathering the sides of the paper and gently pressing the batter together. Wrap the log snugly and let it chill in the freezer for an hour.
Step 3
Approximately 15 minutes before you're ready to bake, preheat the oven to 350 degrees F (182 degrees C) and line a baking sheet with parchment paper or a silicone pad.
Step 4
Retrieve the cookie dough from the freezer and slice the log into 2 tablespoon-sized pieces. Roll each portion into a ball, then flatten it into a thick disk using your palms, and arrange them 2 inches apart on the prepared baking sheet.
Step 5
Bake the cookies in batches in the preheated oven until the edges turn a lovely golden brown hue, usually around 12 to 14 minutes. Once done, let the pan rest outside the oven for 3 minutes before transferring the cookies to a wire rack to cool down completely.
Extra Tips & Suggestions
- 1. Keep your chocolate chips in an airtight container to preserve their delicious flavor and prevent them from becoming stale.
- 2. Store your flour in a cool, dark place to keep it fresh and free from moisture, which can affect the texture of your cookies.
- 3. Use glass jars to store your sugar and brown sugar, as they will keep them fresh and prevent clumping.
Reviews
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