Description
With these bakery style miso chocolate chip cookies, you'll be biting into the dense, chewy little confection that reveals a salty, umami-packed flavor with a powerful chocolate punch!
Ingredients
Scale
- 200 g all-purpose flour
- 120 g cake flour
- 1 tsp cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 200 g unsalted butter, room temperature
- 3 tbsp white miso
- 100 g granulated sugar
- 100 g dark brown sugar
- 2 eggs
- ½ tsp vanilla extract
- 250 g walnuts
- 250 g dark or semi-sweet chocolate chips
Instructions
- Pretreat the walnuts: Boil the walnuts in boiling water for 3 minutes. Remove the walnuts from the water and rinse in cold water. Preheat oven to 300°F (150°C) and roast for about 10 minutes or until golden brown. Remove from the oven and let cool completely.
- In a separate bowl, sift together the all purpose flour, cake flour, cornstarch, baking soda, baking powder and salt.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars until light and fluffy (medium speed for 3-4 minutes).
- Add in the white miso to the mixture. Then mix in the eggs and vanilla extract just until combined. Do not overmix!
- Fold in the dry mixture to the butter mixture. Right before the dry ingredients are fully mixed in, add in the chocolate and walnuts.
- Divide the cookie dough into 12 equal balls. Wrap and refrigerate for at least 2 hours before baking. Preheat the oven to 350°F (180°C) when you are ready to bake.
- Bake the cookies for 14 minutes or when golden brown. Let it cool completely before serving.