Happy Cookie Friday Folks! I got a fresh batch of cookies for you! You might think „Another chocolate chip recipe? Really?“ Well… these are in fact chocolate chip cookies, but not the regular ones you might get in a bakery or coffee shop. Mine here are better than the regular ones. They are made with some additional pecans – which alone would make them already delicious – but the even better addition is miso paste… say what? Miso Chocolate Chip Cookies in da house!
Yeah… you read correctly. Miso paste is normally something you might know from Asian food only, but it can be used for baking as well. It can be used in anything actually… not only savory dishes – sweet treats also profit from this »flavor enhancer«. Savory dishes taste more intense with miso paste and so do sweet dishes or bakes. It does not give the bake a certain flavor, it just makes everything tastier – that’s probably the best description I can give here.
Miso paste in baked goods creates a richer flavor. As we all know – chocolate chip cookies are already something really nice, but with the addition of the miso paste, they turn into an even better snack! The chocolate, miso, and some flaky sea salt… OMG! It‘s the combination of the sweet chocolate and the salt that gets elevated by the miso. Dunno exactly why… I guess it‘s called »umami«. The tastebuds on your tongue get into party mood.
I could try to describe it more, but I guess you just have to try for yourself. The next time you go to an Asian supermarket get a small package of miso paste (if you don’t have it at home already) and add some to your next cookie dough – it should work with many other recipes… not only this one here. Then you will see what I am talking about!
If you would like to know more about miso, I recommend checking out a book my blogger colleague Claudia from dinnerumacht.de wrote some time ago. She knows basically everything about miso there is to know.
INGREDIENTS / ZUTATEN
(20-22 cookies)
1/2 cup (120g) butter
1 1/4 cups (150g) sugar (fine)*
1/4 cup (50g) brown sugar*
2 tbsp. white miso paste*
1 medium egg
1 tsp. vanilla extract*
1 1/3 cups (180g) all-purpose flour*
1/2 tsp. baking powder
1/4 tsp. salt
5.3 oz. (150g) semi-sweet chocolate* (61%), chopped
3.5 oz. (100g) pecans*, chopped
some flaky sea salt
(20-22 Cookies)
120g Butter
150g Zucker (fein)*
50g brauner Zucker*
2 EL weiße Miso-Paste*
1 Ei (M)
1 TL Vanille Extrakt*
180g Mehl (Type 405)*
1/2 TL Backpulver
1/4 TL Salz
150g Zartbitterschokolade* (61%), grob gehackt
100g Pekannüsse*, gehackt
einige Meersalzflocken
DIRECTIONS / ZUBEREITUNG
1. Melt the butter (either in a small pot on the stove or in the microwave) and let it cool down again. Chop the chocolate coarsely – the pieces should not be too small. Chop the pecans and set them aside.
2. Add the sugars, melted butter, and miso paste to a large bowl and mix until the mixture gets light and creamy – takes several minutes. Add the egg and vanilla extract and mix until light and fluffy. Mix the flour with baking powder, and salt and add to the bowl – mix until just combined. Add about 2/3 of the chopped chocolate and the pecans and fold in. Place the dough in the fridge for at least one hour.
3. Preheat the oven to 180°C (360°F). Line a baking sheet with baking parchment. Use a cookie scoop or two tablespoons and place dough portions with enough space in between on the baking sheet. Place some chopped chocolate pieces on the dough portions and bake for about 12-14 minutes. The edges of the cookies should be firm, but the centers should still be a bit soft. Take them out of the oven and let them cool down on the baking sheet for a moment, then transfer them to a wire rack and let them cool down completely. Repeat with remaining dough.
1. Die Butter schmelzen (entweder in einem Topf auf dem Herd oder in der Mikrowelle) und auf Zimmertemperatur abkühlen lassen. Die Schokolade grob hacken – die Stücke sollten nicht zu klein sein. Die Pekannüsse hacken und zur Seite stellen.
2. Die beiden Zuckersorten mit der geschmolzenen Butter und der Miso-Paste in eine große Schüssel geben und dann auf höchster Stufe hell und cremig aufschlagen. Das Ei und den Vanille Extrakt dazugeben und gut unterrühren. Das Mehl mit dem Backpulver und Salz vermischen und dann zur großen Schüssel dazugeben und nur kurz unterrühren. Etwa 2/3 der Schokolade und die gehackten Pekannüsse unterheben und dann den Teig für mindestens 1 Stunde in den Kühlschrank stellen.
3. Den Backofen auf 180°C (360°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen. Mit einem Cookie-/Eisportionierer oder zwei Esslöffeln Teig mit genügend Abstand auf das Blech setzen und dann in jede Portion noch etwas gehackte Schokolade drücken. Die Cookies in der Mitte des Ofens für etwa 12-14 Minuten backen. Die Ränder der Kekse sollten fest sein, die Mitte aber noch weich. Die Cookies aus dem Ofen nehmen und sofort mit Meersalzflocken bestreuen. Auf dem Blech ein wenig abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Mit dem restlichen Teig wiederholen.
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Here is a version of the recipe you can print easily.
Print
Miso Pecan Chocolate Chip Cookies
- Prep Time: 00:25
- Cook Time: 00:14
- Total Time: 02:00
- Yield: 22 1x
- Category: Cookies
- Method: -
- Cuisine: United States
Description
Delicious Pecan Chocolate Chip Cookies with one special ingredient: Miso paste! You’ve got to try them!! Not the typical cookies you normally bake, but so good.
Ingredients
1/2 cup (120g) butter
1 1/4 cups (150g) sugar (fine)*
1/4 cup (50g) brown sugar*
2 tbsp. white miso paste*
1 medium egg
1 tsp. vanilla extract*
1 1/3 cups (180g) all-purpose flour*
1/2 tsp. baking powder
1/4 tsp. salt
5.3 oz. (150g) semi-sweet chocolate* (61%), chopped
3.5 oz. (100g) pecans*, chopped
some flaky sea salt
Instructions
1. Melt the butter (either in a small pot on the stove or in the microwave) and let it cool down again. Chop the chocolate coarsely – the pieces should not be too small. Chop the pecans and set them aside.
2. Add the sugars, melted butter, and miso paste to a large bowl and mix until the mixture gets light and creamy – takes several minutes. Add the egg and vanilla extract and mix until light and fluffy. Mix the flour with baking powder, and salt and add to the bowl – mix until just combined. Add about 2/3 of the chopped chocolate and the pecans and fold in. Place the dough in the fridge for at least one hour.
3. Preheat the oven to 180°C (360°F). Line a baking sheet with baking parchment. Use a cookie scoop or two tablespoons and place dough portions with enough space in between on the baking sheet. Place some chopped chocolate pieces on the dough portions and bake for about 12-14 minutes. The edges of the cookies should be firm, but the centers should still be a bit soft. Take them out of the oven and let them cool down on the baking sheet for a moment, then transfer them to a wire rack and let them cool down completely. Repeat with remaining dough.
Notes
Enjoy baking!
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