Miso Chocolate Chip Black Sesame Swirl Cookies
Ingredients:
12 tbsp unsalted butter
1 heaping tbsp of white miso
¾ cup brown sugar
¾ cup white sugar
Pinch of salt
1 egg + 1 egg yolk
2 tsp vanilla paste
2 cups + 2 tbsp AP flour
1 tsp corn starch
1 tsp baking soda
1 cup of chocolate chips (I used half dark chocolate and half semi-sweet)
A few big dollops of crunchy black sesame butter
In a small saucepan, melt the butter over low heat. Once melted, whisk in the miso paste until fully incorporated. Set aside and allow the mixture to cool completely.
In a large bowl, combine the brown sugar, white sugar, salt, eggs, and vanilla paste. Using a hand mixer or wooden spoon, mix until smooth and well combined. Pour in the cooled miso butter mixture and mix until incorporated.
Add the dry ingredients (flour, cornstarch, and baking soda) and mix until a sticky cookie dough forms. Gently fold in the chocolate chips, then transfer the dough to the refrigerator to chill for at least 30 minutes to an hour.
When you're ready to bake, preheat your oven to 350°F and line a baking sheet with parchment paper.
To create the black sesame swirl, use a spoon to drizzle a little black sesame paste over the surface of the chilled cookie dough. Using a cookie scoop or ice cream scooper, scoop out balls of dough, catching some of the black sesame paste in each scoop. Continue drizzling more paste over the dough between scoops to create a beautiful swirl throughout each cookie. Be careful not to mix the paste directly into the dough, or it will become fully incorporated and turn your cookies dark instead of creating that distinct swirl.
Place the cookie dough balls on your prepared baking sheet, leaving a little room between each one. Bake for about 12 minutes, or until the bottoms and edges are lightly golden brown. Remove from the oven and allow the cookies to cool slightly before enjoying.
Alternatively, you can freeze the scooped cookie dough balls and bake them whenever a cookie craving strikes. Because it's always important to have a frozen stash of cookie dough on hand! When baking from frozen, preheat your oven to 350°F and bake for approximately 13–15 minutes, or until the edges are golden brown.
