Ingredients
- • 0.5 cup (110g) unsalted butter
- • 1.5 tbsp white miso paste
- • 0.5 cup (100g) granulated sugar
- • 0.5 cup (100g) dark brown sugar, packed
- • 1 tsp vanilla extract
- • 1 large egg
- • 1.25 cup (165g) all purpose flour
- • 0.5 tsp baking powder
- • 0.25 tsp baking soda
- • 0.25 tsp salt
- • 6 oz 70-80% cocoa dark chocolate, chopped
- • 3 tbsp white sesame seeds
Steps
- Step 1Add the butter to a saucepan over medium heat. Melt down and heat until browned. *See my post all about how to brown butter for more detail.
- Step 2Pour the brown butter into a measuring glass and add the miso paste. Whisk to combine and set aside.
- Step 3Preheat the oven to 350F (SEE NOTES) and line a large baking sheet with parchment paper.
- Step 4In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
- Step 5In a large mixing bowl, add the sugar, dark brown sugar, and cooled miso brown butter. Whisk to combine.
- Step 6Add in the egg and vanilla and whisk vigorously until the mixture turns pale and creamy.
- Step 7Pour in the dry ingredients and use a rubber spatula to fold the two together. Right before the dry ingredients are fully mixed in, add in the chopped chocolate and fold to fully combine.
- Step 8Use a large 2 oz scoop or 1/4 measuring cup and scoop out the cookies.
- Step 9Add the sesame seeds to a small dish. Then press the tops of the cookie dough balls into the sesame seeds so they cover the very tops of each cookie.
- Step 10Place 4 cookies on the baking sheet spaced a few inches apart. Bake for 11-13 minutes, or until the edges are a light golden brown and the centers look barely underdone.
- Step 11Allow the cookies to rest on the baking sheet for about 5 minutes, then transfer to a cooling rack and bake the remaining cookies.
- Step 12Let the cookies cool for about 20-30 minutes, then dig in! Enjoy!