Miso White Chocolate Cookies

Ingredients (~4-5 large cookies)

• 1/2 cup (1 stick) COLD unsalted butter, cut into small cubes
• 1/4 cup granulated sugar
• 6 tablespoons packed light brown sugar
• 1 large egg
• 3/4 teaspoon vanilla extract
• 1 1/3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon Kosher salt
• 1/2 teaspoon white miso paste
• 1/4 cup rainbow sprinkles
• 1 cup white chocolate chips
• ~2 oz white chocolate, for bark topping (optional)

Prepare the Optional Topping

If you’re making the bark topping, start by melting the 2 oz of white chocolate.

Pour the melted chocolate onto a small, parchment-lined tray or plate and spread it thin. Freeze this for at least 1 hour until it’s completely solid.

Make the Cookie Dough

Set your oven to 375F. Line a baking sheet with parchment paper.

In a large bowl, combine the cold, cubed butter, both sugars, Kosher salt, and the miso paste. Use a stand mixer or an electric hand mixer to cream everything together.

This will take ~3-5 minutes. The mixture should look light and fluffy, and the butter will be fully incorporated.

Scrape down the sides of the bowl. Add the egg and vanilla extract and mix for another minute.

Add the all-purpose flour and baking soda. Mix on low speed until just a few streaks of flour are left. Be careful not to overmix.

Add the white chocolate chips and sprinkles, mixing for just a few seconds until they’re distributed.

Chill and Bake the Cookies

You can chill the dough for ~20 minutes to make it easier to scoop. Portion the dough into large balls (about 3.5 oz or 100g each).

Place the dough balls on the prepared baking sheet, leaving at least 3 inches of space between them.

For the best results, freeze the cookie dough balls for at least 4 hours, or refrigerate overnight. This hydrates the flour and deepens the flavor, and it’s critical for keeping the cookies thick.

Bake the frozen (or chilled) cookies at 375F for ~9 minutes. The edges should be golden, but the centers will look undercooked. This is what you want.

Let the cookies cool on the baking sheet for at least 5-10 minutes; they will continue to cook and set up.

If you made the white chocolate bark, break it into uneven pieces. While the cookies are still warm, press the bark chunks onto the tops so they stick.

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Miso White Chocolate Cookies

These are very large, salty-sweet cookies. The white miso paste balances the sweetness of the white chocolate and sprinkles. This recipe uses cold, cubed butter, similar to a scone, which helps the cookies bake up thick.

Prep Time 20 minutes minutes

Cook Time 9 minutes minutes

Total Time 29 minutes minutes

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Ingredients

Ingredients (~4-5 large cookies)

• 1/2 cup COLD unsalted butter 1 stick, cut into small cubes
• 1/4 cup granulated sugar
• 6 tablespoons packed light brown sugar
• 1 large egg
• 3/4 teaspoon vanilla extract
• 1 1/3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon Kosher salt
• 1/2 teaspoon white miso paste
• 1/4 cup rainbow sprinkles
• 1 cup white chocolate chips
• ~2 oz white chocolate optional, for bark topping

Method

• Cooling/Resting Time: 4+ hours
• Melt 2 oz white chocolate and spread thin on parchment. Freeze for 1 hour.
• Cream cold butter, sugars, salt, and miso with mixer for 3-5 minutes until fluffy.
• Add egg and vanilla. Mix 1 minute.
• Add flour and baking soda. Mix until just combined.
• Fold in white chocolate chips and sprinkles.
• Chill dough 20 minutes. Form 3.5 oz balls.
• Freeze dough balls 4+ hours.
• Bake at 375F for 9 minutes until edges are golden.
• Cool on baking sheet 5-10 minutes.
• Break frozen white chocolate into pieces. Press onto warm cookies.

Notes

Chilling is critical for thick cookies. Centers will look slightly undercooked when done.