Delicious Pecan Chocolate Chip Cookies with one special ingredient: Miso paste! You got to try!!
1/2 cup (120g) butter
1 1/4 cups (150g) sugar
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, chopped
3.5 oz. (100g) pecans, chopped
some flaky sea salt
1. Melt the butter (either in a small pot on the stove or in the microwave) and let cool down again. Chop the chocolate coarsely – the pieces should not be too small. Chop the pecans and set aside.
2. Add the sugars, melted butter, and the 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 360°F (180°C). 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 12-14 minutes. The edges of the cookies should be firm, but the centers should still be a bit soft. Take out of the oven and let cool down on the baking sheet for a moment, then transfer to a wire rack and let cool down completely. Repeat with remaining dough.
Keywords: chocolate chip, cookies, pecans, miso paste