Not sure that I got a photo of these, but they sure were tasty. The miso adds a nice saltiness. John said they reminded him of Chips Ahoy (the crunchy type).
Chocolate Chip Miso Cookies
(Thank you Christine for such a great recipe!)
3 1/2 cup All Purpose Flour
1 1/2 tsp Baking Powder
1 1/4 tsp Baking Soda
1 1/8 cups softened Butter
1/4 cup White Miso
1 1/4 cup Brown Sugar
1 cup White Sugar
2 large Eggs
1 tsp Vanilla
2 cups chocolate chips
1 pinch Toasted Black Sesame Seeds
In a large bowl, combine the flour, baking soda, baking powder.
In the bowl of a stand mixer, beat the butter, miso and sugars until the mixture appears a pale brown in color. Add the eggs one at a time and then the vanilla. Add the dry ingredients and mix until combined. Mix in the chips.
Divide dough into 2 and form them into logs. Wrap in plastic and refrigerate overnight.
Preheat your oven to 350F. Cut the cookie dough log into 1/2-inch slices and place on a parchment lined sheet pan. Bake for 12 minutes. Remove from oven and sprinkle with seeds