Heavenly, soft and thick cookies with melting chocolate chunks, a buttery texture, and a hidden savory umami that is even better than sea salt and caramel
Prep Time: 20mins
Cook Time: 12mins
Total Time: 32mins
Author: Maggie Zhu
1and 3/4 cups (230-g / 8-oz)all purpose flour
1110-g / 4-oz stick butter
1cup (160-g / 6.7-oz)brown sugar
1/2pound (230 g)dark chocolate féves(or 1/2 pound dark chocolate cut into rough 1/2 inch chunks)
1/4teaspoonflaky sea saltfor sprinkling
Preheat the oven to 182 degrees C (360 F). Line a cookie sheet with parchment paper.
Combine flour and baking soda in a small bowl. Stir to mix well.
Add butter and sugar into a big bowl. Mix with a hand mixer on medium speed until combined and fully and a peak forms, after about 5 minutes. Add the egg, miso paste, and vanilla extract. Keep mixing until combined.
Add the flour mixture. Mix with a spatula until barely combined.
Add chocolate and fold into the cookie dough.
Divide the dough into 12 to 18 portions by using a cookie scoop, and place onto the cookie sheet, at least 5-cm (2-inch) apart. Sprinkle with flaky sea salt.
Bake for 12 minutes, or until the edges are golden but the centers are gooey. You might need to bake them in two batches.
Transfer the cookie sheet onto kitchen counter and let cool for 15 minutes.