Miso Chocolate Chip Cookies

These miso chocolate chip cookies are an elevated version of a classic, childhood favorite dessert. The miso adds an extra nuance of umami and salt that balances extraordinarily well with the sweetness of the chocolate. Enjoy!

Ingredients:

• 1/2 cup unsalted butter

• 3 tablespoons red miso paste

• 1/2 cup white sugar

• 1/2 cup dark brown sugar

• 1 1/2 teaspoon vanilla extract

• 1 room temperature egg

• 1 1/3 cup all purpose flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 cup chocolate chips

Instructions

1. In a medium sauce pan, brown the butter on medium-low heat. To do this, melt the butter and wait until it becomes foamy. At this point, the milk solids will sink to the bottom of the pan and begin to brown. As soon as this occurs, take the butter off the heat. To cool the butter, add one or two ice cubes to replace the water loss of the butter.

2. In a large mixing bowl, add the brown butter and sugars and whisk until thoroughly combined.

3. Add the egg and whisk.

4. Add the baking soda, salt, and vanilla extract and whisk.

5. Gradually fold in the flour with a rubber spatula until just combined.

6. Fold in the chocolate chips.

7. Portion our the cookie dough in two tablespoon dollops on a piece of parchment paper.

8. Let the cookie dough chill in the fridge for at least 30 minutes or up to an hour. (You can even freeze the cookie dough in a zip-lock bag for up to six months!)

9. Once ready, preheat the oven to 350° Fahrenheit.

10. Once the oven is preheated, place the cookie dough balls on a baking sheet lined with parchment paper, with two inches of space around each cookie.

11. Bake the cookies for 8 minutes, and once finished, let the cookies cool on the baking sheet.

Bon Appétit!