YIELD: 24 TO 30 COOKIES
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 1 HOUR 40 MINUTES
If I could only choose one dessert (besides frozen yogurt) to eat for the rest of my life, it would be warm chocolate chip cookies straight from the oven with a glass of milk. I am always trying to perfect my recipe. I like a chewy chocolate chip cookie, none of these flat, crispy cookies for me. Give me the chew and make it soft. I know it sounds weird, but white miso paste is the secret ingredient for the perfect cookie. You don’t taste miso, but the umami makes the chocolate even more chocolatey and gives the cookie a chewier texture. Trust.
1 cup lightly packed slight brown sugar
3 tablespoons granulated sugar
1⁄2 cup (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
11⁄2 cups semisweet chocolate chunks
- Beat both sugars and the butter together in a medium bowl with an electric mixer until creamy. Add the egg, miso paste, and vanilla and beat until well mixed. Add the flour and baking soda and mix until just combined. Stir in the chocolate chunks. Cover with plastic wrap and refrigerate for at least 1 hour (this is very important in order to have a chewy cookie that doesn’t spread out too much).
- Preheat the oven to 350°F.
- Spray two baking sheets with nonstick cooking spray.
- Use a medium ice cream scoop to portion cookie dough onto 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). Transfer to a wire rack to cool (though I usually eat one straight out of the oven!).
Recipe from Katie Lee Biegel’s Cookbook “It’s Not Complicated”
