Miso-Enhanced Chocolate Chip Cookies

Ingredients 0/14

Step 1

Cream together the brown sugar, butter, and white sugar until the mixture is light and fluffy—this usually takes about two minutes with a mixer. Then, add the miso and give it a good mix for about 30 seconds, making sure to scrape down the sides of the bowl so everything blends well. Next, toss in the egg and vanilla extract, mixing again for another 30 seconds. Follow that with the egg yolk and lemon juice, mixing until everything is fully combined and smooth, which should take around two minutes.

Step 2

In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Gradually add this flour mixture to your wet ingredients, about a cup at a time, mixing well after each addition for 30 to 45 seconds. Once the dough is ready, stir in the chocolate chips and walnuts by hand.

Step 3

Turn the dough out onto a large piece of parchment paper, then gather the edges and gently squeeze the dough into a log shape. Wrap it up and pop it in the freezer for about an hour to firm up.

Step 4

When you’re close to baking time, 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 roughly the size of two tablespoons. Roll each piece into a ball and then gently press them down with your palms to make thick little disks. Arrange them on the baking sheet, spacing them about two inches apart.

Step 5

Bake the cookies in batches for 12 to 14 minutes, or until the edges turn a lovely golden brown. Once out of the oven, let them sit on the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy!