Miso & Espresso Chocolate Chip Cookies
Makes: Approximately 20 cookies. Size as seen above.
ingredients
1/4 cup unsalted butter
1 tbsp white granulated sugar
1/4 cup packed dark brown sugar
1/4 tsp bourbon vanilla paste
1 1/2 tsp bourbon of choice
1 small egg
1 tbsp shiro miso
3/4 cup AP flour
1/4 tsp baking powder
1/4 tsp baking soda
Pinch of sea salt
1 tbsp instant espresso powder
2 cups 75% dark chocolate chunks
1/2 tsp sesame seeds
1/2 tsp flakey smoked Maldon sea salt
method
Beat the butter and both sugars in a medium bowl till the mixture is fluffy, pale, and creamy.
Add in the miso, vanilla, bourbon, and egg. Beat again to form a cohesive mixture.
Mix all the dry ingredients together in a separate bowl. Sift this mixture into the wet mixture in parts, and fold with a spatula till it forms a thick dough.
Fold the chocolate chunks into the cookie dough. Preheat the oven to 325 F.
On a parchment lined baking tray, scoop out small balls of dough, about ~ 1 inch in size. Space them about 2 inches apart. Cover with plastic wrap and chill in the fridge for 10-15 minutes.
Bake for 4 minutes. Take out the tray at the 4-minute mark, sprinkle some sesame seeds over each cookie, and continue baking for 4-6 minutes more, until the edges of the cookies turn brown.
Once done, take out the tray, sprinkle with the salt, and leave the cookies on it for 5 minutes before transferring to a cooling rack. Cool completely at room temperature before eating.
