White Chocolate and Miso Cookies
White Chocolate and Miso Cookies, you say? Miso? Come on…you’ve got to be kidding!
I confess that I was a skeptic at first. I’m all about upping the chocolate chip cookie game, but adding miso? I wondered but then I thought that it would add a certain “je ne sais quoi” (a quality that cannot be described or named easily, in case you were wondering). And I was right!
There is a savory and nutty backdrop to these white chocolate-studded cookies. As the late, great Tommy Frank would have said, “that’s umami”. You won’t even know the miso is there; you’ll just wonder what that special ingredient is that makes these so addictive.
This recipe begins by creaming together butter, sugars, miso and vanilla. Add the egg and beat to combine.
Sift all of the dry ingredients together (flour, baking powder, baking soda, and salt) and add the to the butter mixture. Finally stir in the chopped white chocolate.
White chocolate bars are the best product to use. These are the bars you will find in the candy section of the grocery store. They melt beautifully and taste very, very good! Lindt is a good brand to use or whatever other high-quality bars are available.
Scoop out the dough into 1 & 1/2-inch round cookies. They don’t have to be rolled into a smooth ball. I like the craggy edges. Chill the cookies for at least 2 hours or overnight.
Bake the cookies for 15-18 minutes and cool them before eating, if you can! They are crazy delicious and you’ll be wondering what else you can make with miso!
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White Chocolate and Miso Cookies
Makes: 24 cookies
Prep Time: 15 minutes
Bake Time: 15-18 minutes
Total Time: 2 hours & 30 minutes
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 6 tbsp granulated sugar
- 3 heaped tbsp white miso
- 1 tsp vanilla bean paste
- 1 egg, room temperature
- 2 & 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 11 & 1/4 ounces white chocolate, roughly chopped
Instructions
In a large bowl and using an electric mixer, cream together the butter, sugars, miso and vanilla on medium-high speed for about 6 minutes until really pale and creamy, scraping down the sides of the bowl halfway. Add the egg and beat for a further minute to combine.
In a separate bowl, sift together the flour, baking powder, baking soda and salt. Add this to the butter mixture and mix on low speed until just combined. Stir in the chopped white chocolate.
Line two baking sheets with baking paper. Scoop the dough and form into 1 1/2-inch diameter cookies. You don’t need to roll them into a smooth ball; I like them with a craggy look. Leave 1 1/2-inches between cookies. Cover with plastic wrap and chill in the refrigerator for at least 2 hours or overnight until firm.
Preheat the oven to 350°F. Bake cookies for 15-18 minutes, or until the edges are set and the cookies are puffy. Remove from the oven and let cool before eating.
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