Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1/3 cup white miso paste
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 1 large egg
- 1 1/2 tsp vanilla bean paste
- 1 3/4 cups plus 2 tbsp all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/4 cup white sesame seeds
- 2 tbsp black sesame seeds
Make the Cookie Dough
In a large bowl, use a hand mixer to beat the room-temperature butter, white miso paste, granulated sugar, and dark brown sugar on medium-high speed. Beat for ~3-5 minutes, until the mixture is light and fluffy.
Add the egg and vanilla bean paste and beat for another minute until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt.
Add the dry ingredients to the butter mixture and mix on low speed until just combined.
Cover the dough and chill it in the refrigerator for at least 3 hours. This step is critical for letting the flavors meld and keeping the cookies from spreading too much.
Form and Bake the Cookies
When you're ready to bake, preheat your oven to 350F.
In a small, dry skillet over medium heat, toast the white and black sesame seeds for ~2-3 minutes, until fragrant. Let them cool completely.
Portion the chilled dough into balls, about 2-3 tablespoons each. Roll each ball in the toasted sesame seeds until it's completely coated.
Place the dough balls on a parchment-lined baking sheet, leaving about 4 inches of space between them.
Bake for 18-20 minutes. About 12 minutes into baking, briefly open the oven and use the bottom of a spatula to gently press down on each cookie to encourage crackling.
The cookies are done when the edges are golden brown. Let them cool on the baking sheet for a few minutes before moving them to a wire rack.
