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.