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.
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.