If you think adding an ingredient most often found in soup to chocolate chip cookies sounds strange, just wait until you try these. The small amount of fermented soy bean paste adds a touch of umami flavor to these soft on the inside, crispy on the outside cookies. Paired with a smoky crunch from roasted almonds, these cookies become unlike anything else you’ve ever eaten.
Makes 16 large cookies
Ingredients
3/4 cup (172g) unsalted butter, softened
3/4 cup (150g) light brown sugar, packed
6 Tbs. (75g) granulated sugar
1 egg
1 1/2 Tbs. brown rice miso paste
2 tsp. vanilla extract
2 cups (250g) all-purpose flour
1 tsp. cornstarch
1 tsp. baking soda
Small pinch of salt
1/2 cup chocolate covered roasted almonds, roughly chopped
1/2 cup dark chocolate, roughly chopped
Instructions
- Line two baking sheets with silicone baking mats.
- Place the butter, granulated sugar, and brown sugar in a medium bowl. Use a hand mixer to beat on medium speed for 1 minute, or until well-combined. Add the egg, miso, and vanilla extract and continue to beat for 30 seconds, until smooth.
- Add the flour, cornstarch, baking soda, and salt to the bowl. Beat on low speed, scraping the sides of the bowl with a rubber spatula as needed, until a smooth dough forms. Fold in the chopped almonds and chocolate.
- Divide the cookie dough into 16 balls, and arrange them on one baking sheets. Transfer the sheet to the freezer for 10-15 minutes, while the oven preheats.*
- Preheat the oven to 350° F.
- Remove the baking sheet from the freezer, and place half the balls on the second sheet. Arrange the cookies so they are at least 2.5″ apart. Transfer the baking sheets to the middle rack of the preheated oven.
- Bake the cookies for 16-18 minutes, until puffy and lightly golden brown at the edges. Remove the baking sheets from the oven. Allow the cookies to rest on the sheets for 5-10 minutes, then transfer them to a wire rack to cool completely before serving.
*Brown rice miso is considered a “mild” miso paste. Chickpea miso may also be used. Avoid stronger varieties of miso, like red bean.
*Cookie dough can be refrigerated anywhere from 1-48 hours at this time to enhance flavor, if desired.
*Leftover cookies may be stored in an airtight container at room temperature for 2-3 days, or in the refrigerator for 4-6.
