Irresistible Umami Chocolate Chip Cookies Recipe

Ingredients

• 1 cup of densely packed brown sugar
• ½ cup of unsalted butter, softened to room temperature
• 2 tablespoons of white sugar
• 4 tablespoons of shiro miso, a white fermented soybean paste
• 1 teaspoon of pure vanilla extract
• 1 large egg
• 1 large egg yolk
• 1 tablespoon of freshly squeezed lemon juice
• 2 cups of all-purpose flour
• 1 teaspoon of sea salt
• ½ teaspoon of baking powder
• ½ teaspoon of baking soda
• 1 cup of rich dark chocolate chips
• ½ cup of finely chopped walnuts

Step 1

Whip up a delightful mixture of brown sugar, butter, and white sugar in a stand mixer until it becomes a light and fluffy concoction, which should take around 2 minutes. Next, introduce miso to the blend and let it all dance together for half a minute; remember to scrape down the sides of the bowl for an even mix. Then, add in an egg and a hint of vanilla extract, letting them join the party for another 30 seconds. Toss in an egg yolk, a splash of lemon juice, and continue mixing until everything melds into a harmonious dough, ensuring to scrape down the sides of the bowl throughout, which should take about 2 minutes.

Step 2

In a separate bowl, combine flour, salt, baking powder, and baking soda to create a dry mixture. Gradually incorporate one cup of the flour mixture at a time into the wet ingredients, giving it a good stir for 30 to 45 seconds after each addition. Toss in chocolate chips and walnuts for an added crunch. Transfer the dough onto a generous sheet of parchment paper, shaping it into a log by gathering the sides of the paper and gently pressing the batter together. Wrap the log snugly and let it chill in the freezer for an hour.

Step 3

Approximately 15 minutes before you're ready to bake, preheat the oven to 350 degrees F (182 degrees C) and line a baking sheet with parchment paper or a silicone pad.

Step 4

Retrieve the cookie dough from the freezer and slice the log into 2 tablespoon-sized pieces. Roll each portion into a ball, then flatten it into a thick disk using your palms, and arrange them 2 inches apart on the prepared baking sheet.

Step 5

Bake the cookies in batches in the preheated oven until the edges turn a lovely golden brown hue, usually around 12 to 14 minutes. Once done, let the pan rest outside the oven for 3 minutes before transferring the cookies to a wire rack to cool down completely.