We know what you’re thinking — miso? Like, from miso soup? Don’t be turned off by this surprise ingredient, though. The cookies were not only soft and warm, they had the delicious aroma of chocolate and macadamia nuts wafting from them. They’re nutty from the macadamia nuts, but the nuttiness of the miso paste allows this flavor to linger, even in the aftertaste. These white chocolate chip cookies are full in flavor and almost remind me of peanut butter cookies. Now that fall is coming about and the cold weather is settling in, a nice, warm plate of chocolate chip cookies sounds enticing — try them with a bit of miso paste.
Miso Chocolate Chip Cookies
Ingredients
Instructions
Preheat the oven to 325˚F. Combine softened butter and miso in a medium bowl. Mix until smooth.
Add brown sugar and granulated sugar into the bowl. Mix until they are well-incorporated.
Beat the egg and add half to the butter mixture. Mix until incorporated. Add the remaining half egg and mix again.
Sift flour and baking soda over the mixture and fold with a spatula.
Add macadamia nuts and white chocolate chips. Fold with a spatula until ingredients are evenly distributed.
Drop 12 large spoonfuls onto a parchment lined tray.
Bake for 10 to 12 minutes, or until golden brown. Let cookies cool and then transfer onto a plate.