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.