If you want to try baking with miso, start with these cookies. Miso mixed with rich brown butter and dark chocolate hits all your taste buds at once. They are sweet with a mild umami flavor. The sesame seeds not only look unique, they add to the cookie’s taste and texture.
Ingredients
Instructions
- Brown the butter. See note for directions.
- Add the miso paste to the brown butter and whisk to combine. Set aside.
- Preheat the oven to 350℉. Line two baking sheets with parchment paper.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
- In a stand mixer fitted with the paddle attachment or with an electric mixer, add the sugar, dark brown sugar, and cooled miso brown butter. Mix to combine.
- Add in the egg and vanilla and beat until the mixture turns pale and creamy.
- Add the flour, baking powder, baking soda, and salt and mix until almost combined. Right before the dry ingredients are fully mixed in, add in the chopped chocolate and then mix to fully combine.
- Using a large scoop, scoop out the cookie dough and place on a baking sheet 3 inches apart.
- Pour the sesame seeds into a small dish. Press the tops of each cookie dough ball into the sesame seeds.
- Bake for 12 minutes, or until the edges are a light golden brown and the centers are barely set.
- Allow the cookies to rest on the baking sheet for about 10 minutes, then transfer to a cooling rack.
Notes
If you prefer to not use gluten free flour, you can substitute all purpose flour using the same measurement.
To make brown butter: Brown the butter: Set out a medium heatproof bowl or glass liquid measuring cup because you’ll need it at the end of this step. Place the butter in a light colored skillet or saucepan. A light-colored interior allows you to determine when the butter begins to brown. Melt the butter over medium heat, stirring or whisking constantly. Once melted, the butter will begin to foam. Continue stirring/whisking, keeping a close eye on it. After about 5–7 minutes, the butter will begin browning and you’ll notice lightly browned specks forming at the bottom of the pan. The butter will have a nutty aroma. The color will gradually deepen, from yellow to golden to golden-brown; once it’s a light caramel-brown color, immediately remove from heat and pour into the bowl; be sure to scrape out and include the brown solids that have formed on the bottom of the pan.
