Miso White Chocolate Chip Cookies
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Servings: 46 cookies (small cookies) or 22 (plentiful-sized cookies)
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 cup plus 2 tablespoons, unsalted butter, room temp
- 1/4 cup white sweet miso paste
- 1 1/4 cups light or dark brown sugar
- 1 cup white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 12 ounces white chocolate chips
In a large bowl, mix together the flour, baking powder, baking soda and salt.
In the bowl of a stand-up mixer, using the paddle attachment, beat the butter, miso and sugars together until the mixture turns a pale brown color, about 2 to 3 minutes. Crack in the eggs and pour in the vanilla. Beat once more until the eggs are fully incorporated. In 2 batches, add the flour mixture, beating just until the flour is fully incorporated. Pour in the white chocolate chips and mix once more for a few seconds.
You can bake these right away, though I love letting them rest in the fridge overnight. When you're ready to bake, preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Using a tablespoon measure, scoop out balls of dough and roll them with your palms. Place them about 3-inches apart on the baking sheets. Bake one sheet at a time for 10 to 12 minutes or until the edges are lightly golden brown. Let the cookies cool on the baking sheets for 5 minutes. Transfer the cookies to a wire rack and let them cool to room temperature before serving (or eat them warm--live!). Repeat with the remaining dough.
Let's talk size: I used a small ice cream scoop and got 46 cookies. I've used a bigger ice cream scoop (#40) and have gotten 22 cookies.
Let's talk miso: I like this white miso and love the brand, Cold Mountain. Where do I find miso? You can usually find miso paste in the refrigerated section right next to the tofu.