bonappetit5.0
Miso White Chocolate-Macadamia Cookies
Chewy chocolate chip cookie lovers: Here’s another to love. Bolstered by brown butter, macadamia nuts, and miso, it’s got depth, balance, and personality.
👥 10 Servings👤 Hana Asbrink📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
- ●cutting board
- ●pan
- ●spatula
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Whisk 1¼ cups (156 g) all-purpose flour and ½ tsp. baking soda in a small bowl to combine; set aside.
¼ cups (156 g) all-purpose flour1¼ cup (50 g) granulated sugar
2
Toast ¾ cup macadamia nuts in a dry small skillet over medium-low heat, stirring often, until golden, about ⏱️ 5 minutes. Transfer to a cutting board; let cool. Very coarsely chop (you want to keep the pieces large).
3
Heat ½ cup (1 stick) unsalted butter in same skillet, swirling and scraping bottom of pan often with a heatproof rubber spatula, until it foams, then browns, about ⏱️ 4 minutes. Scrape into a large heatproof bowl; let cool ⏱️ 1 minute.
4
Add ½ cup (100 g) dark brown sugar, ¼ cup (50 g) granulated sugar, 2 Tbsp. white miso, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt to brown butter and whisk, breaking up any clumps, until sugars are dissolved. Whisk in 1 large egg, room temperature, and 1 tsp. vanilla extract. Working in 2 or 3 batches, sift reserved dry ingredients into bowl, folding after each addition until no dry spots remain. Add nuts, ½ cup semisweet or bittersweet chocolate chips, and ½ cup white chocolate chips and fold until just combined. Cover and chill dough at least ⏱️ 30 minutes and up to 1 day.
. white miso2 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt1 tsplarge egg, room temperature1. vanilla extract1 tsp
5
Place racks in upper and lower thirds of oven; preheat oven to 350°. Using a #20 cookie scoop (or about 3 Tbsp.), portion out dough, placing 5–6 cookies each on 2 parchment-lined rimmed baking sheets, spacing about 2" apart, and sprinkle with flaky sea salt.
Flaky sea salt
6
Bake cookies, rotating baking sheets front to back and top to bottom halfway through, until golden around edges, 14–⏱️ 16 minutes. Remove from oven and, using a spatula, lightly press down on cookies. Let cookies cool on baking sheets 5–⏱️ 10 minutes, then transfer to wire racks and let cool completely.
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