Miso & Chocolate American Cookies
Almost everything I like is in these cookies! Brown butter, miso, and Chocolate.
Miso one of my favorite ingredients and the reason that I like it so much is that it's full of Umami and it can be used as a salt replacer. But it has all kinds of interesting flavour butteriness, a little bit of nuttiness. (Check also Miso ice cream recipe )
The brown butter, In its purest form, brown butter tastes like toffee, a little sweet and savoury with a heady caramel aroma. Chemically, brown butter tastes so good for a process called the Maillard reaction that describes the breakdown of animal proteins into hundreds of flavour compounds.
Chocolate, dark, milk, white, how I couldn’t use chocolate, I preferred to use dark and milk but next time I will try with the white chocolate!
I put together these three ingredients and I create this delicious American cookie recipe!
Ingredients:
230g Plain flour
1 tsp Baking powder
3/4 tsp Baking soda
15g White miso
150g Unsalted butter
170g Light brown sugar
70g White sugar
1 large egg
100g dark chocolate, chopped into chunks
100g Milk chocolate, chopped into chunks
In a small pot, melt your butter on low heat.
Continue to heat until the butter starts to brown all the while stirring and scraping the sides and bottom of the pot to ensure the milk solids don’t stick to it and burn.
Once it takes on a deep bronze color, turn off the heat and add the cold miso. This will cool the butter and stop the cooking process.
Set the butter aside whilst you prepare the rest of the ingredients.
In a bowl, mix flour, baking soda, and baking powder and set aside. In a bigger bowl, add light brown and white sugar and mix to combine, add the brown butter mixture to the sugar and mix until combine. It might look oily and separated but that’s okay.
Add the egg to the sugar mixture and mix until well combined. The batter should start to come together into a cohesive batter that doesn’t look oily but smooth instead.
Add the flour and fold until 80% incorporated.
Add chocolate chunks and fold until everything is well dispersed. Do not over mix. Once there are no longer any streaks of flour and the chocolate is incorporated, you can stop.
Portion into 3tbsp scoops/balls, you should get 16 portions.
Place onto a tray and transfer to the fridge to rest for 30 mins. If you leave all night in the freezer is even better!!
Preheat your oven to 180C.
Place cookie dough balls with at least 3cm between each. Bake for a total of 10 mins.
At the 8 min mark, take it out of the oven and give it a few taps on the counter (I place a towel on the counter to ensure I don’t damage it). You are looking to create those crinkle edges and cracks.
Rotate the pan and place it back in the oven to bake for the remaining 2 mins. When ready, take it out of the oven and give it a few more taps on the counter. This will give you a fudgy cookie.
Cool on a baking tray for 5 mins before transferring to a wire rack to let cool fully.
Enjoy!