I would describe my style in the kitchen as being transitional, in that I like to explore fresh and modern approaches to timeless classics. These miso chocolate chip cookies speak to that. Adding a touch of miso to any chocolate chip cookie recipe is a great way to jazz it up.
SPECIAL EQUIPTMENT:
Cookie scoop (optional)
Kitchen scale (optional)
Hand mixer or stand mixer
Sifter
INGREDIENTS:
1 stick of browned butter, room temperature (should be solid, yet soft to the touch)
3/4 c light brown sugar
3/4 c white granulated sugar
2.5 tbsp white shiro miso paste
2 large eggs + 1 large yolk
280 gr (about 2.75 c) AP flour
1/2 tsp baking soda
3/4 tsp baking powder
1 c + 1/2 cup good quality chocolate, rough chopped, separated
flakey sea salt
In a mixing bowl, combine room temperature brown butter, sugars, and miso. Mix until well combined with mixer. Because there is so much sugar, it's not going to get super airy, but that's okay! Add the eggs one at a time, mixing well between each addition. Add vanilla. In a separate bowl, combine flour, baking soda, and baking powder together. Pour into the sifter and sift into the wet ingredients. Using a spatula, stir the batter. When the majority of the dry ingredients have been incorporated (there should be white streaks of flour on the batter), add the 1 c of chocolate. Cover bowl with plastic wrap, and chill for at least 2 hours in the fridge.
Set oven to 360F. Scoop the dough using a spoon, ice cream scoop, or cookie scoop. I measured each one at about 62 g each. Roll into a ball, place on a parchment paper and grease lined cookie sheet, and press gently to the top is slightly flat. Stick at 4-6 chocolate pieces into the dough balls. Chill in the fridge for at least 10 minutes. Bake in the center rack for 10 minutes. Rotate the pan and bake for an additional 4 minutes, or until golden brown. Sprinkle immediately with salt. Let set on the tray for at least 10 minutes before transferring to a wire rack. Enjoy xoxo.
Prep time = 15 minutes + 2 hours to chill | Cook time = 14 minutes | Yields about 17 very large cookies
Jessie's Pro Tips:
I usually brown the butter the night before. I pour it into a container with a lid and let it sit on the counter until the next day when I'm ready to make it. Make sure to scoop up all the brown bits at the bottom of the container! Those are milk solids and they add so much flavor to the dish.
My grocery store was out of flakey sea salt when I filmed this, so I didn't have it to put on. I used iodized salt because it has a really "salty" flavor, stronger than most other salts. So while the granules are smaller and hardly visible, I found it to be an acceptable substitute, though nothing beats the textural look and feel of salt flakes.
These cookies WILL. SPREAD. A LOT. On a regular baking tray, I only baked 4 at a time to make sure they had plenty of space to do their thing. Some things to note:
Bake these cookies on parchment paper or a silicone mat as these will help control the spread.
If you don't want them to spread so much, reduce each of the sugars to 1/2 c each, as more sugar means more spread.
If you want a more "normal" sized cookie, I recommend baking these for about 12 minutes, or until golden brown.
For my oven, I found that 14 minutes was the exact sweet spot for the desired color. At just one minute more, the cookies were just a touch too dark (I mean they are presentable, but not what I was going for). All ovens are calibrated differently, so just keep an eye on them. The sugar content of these cookies means they will burn easily if left unattended.
コメント