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Miso White Chocolate-Macadamia Cookies

Source of Recipe

Bon Appétit


Recipe Introduction

"This extra-chewy and nutty chocolate chip cookie is really an ode to a favorite store-bought treat: the Pepperidge Farm Sausalito, featuring milk chocolate chips and macadamia nuts. (As a kid I devoured them while watching ABC’s TGIF lineup.) My slightly more adult spin stays true to its core essence, while scaling back the sugar to a not-too-sweet level. I’ve also added brown butter and a dollop of miso to provide depth and balance. Don’t forget to toast your macadamia nuts to bring out all their buttery flavor."

Recipe Link: https://tinyurl.com/MisoWCMac

List of Ingredients

â—¦ 1 ¼ cups all-purpose flour
â—¦ ½ teaspoon baking soda
â—¦ ¾ cup macadamia nuts
â—¦ ½ cup (1 stick) unsalted butter
â—¦ ½ cup dark brown sugar
â—¦ ¼ cup granulated sugar
â—¦ 2 tablespoons white miso
â—¦ 1 teaspoon Diamond Crystal or ½ teaspoon Morton kosher salt
â—¦ 1 large egg, room temperature
â—¦ 1 teaspoon vanilla extract
â—¦ ½ cup semisweet or bittersweet chocolate chips
â—¦ ½ cup white chocolate chips
â—¦ Flaky sea salt


Recipe

Whisk flour and baking soda in a small bowl to combine; set aside.

Toast macadamia nuts in a dry small skillet over medium-low heat, stirring often, until golden, about 5 minutes. Transfer to a cutting board; let cool. Very coarsely chop (you want to keep the pieces large).

Heat butter in same skillet, swirling and scraping bottom of pan often with a heatproof rubber spatula, until it foams, then browns, about 4 minutes. Scrape into a large heatproof bowl; let cool 1 minute.

Add brown sugar, granulated sugar, white miso, and 1 teaspoon Diamond Crystal or ½ teaspoon Morton kosher salt to brown butter and whisk, breaking up any clumps, until sugars are dissolved. Whisk in egg and vanilla extract. Working in two or three batches, sift reserved dry ingredients into bowl, folding after each addition until no dry spots remain. Add nuts, semisweet or bittersweet chocolate chips, and white chocolate chips and fold until just combined. Cover and chill dough at least 30 minutes and up to one day.

Place racks in upper and lower thirds of oven; preheat oven to 350° F. Using a #20 cookie scoop (or about 3 tablespoons), portion out dough, placing 5 to 6 cookies each on two parchment-lined rimmed baking sheets, spacing about 2 inches apart, and sprinkle with flaky sea salt. Bake cookies, rotating baking sheets front to back and top to bottom halfway through, until golden around edges, 14 to 16 minutes. Remove from oven and, using a spatula, lightly press down on cookies. Let cookies cool on baking sheets 5 to 10 minutes, then transfer to wire racks and let cool completely.

Makes 10 to 12