Miso Tahini Chocolate Chip Cookies Recipes

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SECRET INGREDIENT (MISO!) CHOCOLATE CHIP COOKIES



Secret Ingredient (Miso!) Chocolate Chip Cookies image

Provided by Katie Lee Biegel

Categories     dessert

Time 1h40m

Yield 24 to 30 cookies

Number Of Ingredients 10

1 cup light brown sugar, lightly packed
3 tablespoons granulated sugar
1 stick unsalted butter, at room temperature
1 large egg
1/3 cup white miso paste
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 cups semisweet chocolate chips (sometimes I use chunks)
Nonstick cooking spray, for the baking sheet

Steps:

  • Beat both sugars and butter together in a medium bowl with an electric mixer until creamy. Add egg, miso and vanilla and beat until well mixed. Add flour and baking soda and mix until just combined. Stir in chocolate chips. Cover with plastic wrap and refrigerate at least 1 hour (this is very important in order to have a chewy cookie that doesn't spread out too much).
  • Preheat oven to 350 degrees F. Spray 2 baking sheets with nonstick cooking spray.
  • Use a medium ice cream scoop to portion cookie dough on the prepared pans. Use two fingers to lightly flatten each scoop of dough. Bake, rotating and switching the pans halfway through, 13 to 14 minutes for a chewy cookie (a few minutes longer if you like a more well-done cookie). Eat warm with a glass of milk and cool the rest on a wire rack.

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