Miso-Infused Chocolate Chip Cookies

Ingredients

• 1 cup packed brown sugar
• ½ cup unsalted butter, at room temperature
• 2 tablespoons white sugar
• 4 tablespoons shiro miso (white fermented soybean paste)
• 1 teaspoon vanilla extract
• 1 large egg
• 1 large egg yolk
• 1 tablespoon lemon juice
• 2 cups all-purpose flour
• 1 teaspoon sea salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup dark chocolate chips
• ½ cup chopped walnuts

Step 1

Cream together the brown sugar, butter, and white sugar in a mixer until the mixture is light and fluffy—this usually takes about 2 minutes. Then, add the miso and mix it in for another 30 seconds, making sure to scrape down the sides of the bowl so everything blends well. Next, add the egg and vanilla extract, mixing for about half a minute. Follow that by mixing in the egg yolk and lemon juice, continuing until everything is fully combined, scraping the bowl as needed.

Step 2

In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Gradually add the flour mixture to the wet ingredients, about a cup at a time, mixing for 30 to 45 seconds after each addition. Once the dough comes together, stir in the chocolate chips and walnuts. Transfer the dough onto a large piece of parchment paper, gather the edges, and shape it into a log. Wrap it up tightly and pop it in the freezer for an hour.

Step 3

When you’re about 15 minutes away from baking, preheat your oven to 350°F (182°C) and line a baking sheet with parchment paper or a silicone mat. Take the dough out of the freezer and slice it into pieces about 2 tablespoons each. Roll each piece into a ball, then gently press them down with your palms to form thick disks. Place the cookies on the baking sheet, leaving about 2 inches between each.

Step 4

Bake the cookies for 12 to 14 minutes, until the edges turn a nice golden brown. Once they’re out of the oven, let them sit on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!