Sesame Miso Cookies
White miso in cookies is one of those things that sounds wrong until you try it - it adds this salty-umami depth that makes regular chocolate chip cookies taste one-dimensional. The sesame coating gets toasted in the oven while the cookies bake, and that press halfway through creates the signature crackly top.
Ingredients
- 3/4 cup unsalted butter 1 1/2 sticks, 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
Instructions
- Beat room-temperature butter, white miso paste, granulated sugar, and dark brown sugar on medium-high speed for 3-5 minutes until light and fluffy.
- Add egg and vanilla bean paste, beat for 1 minute until incorporated.
- Whisk together flour, baking powder, baking soda, and salt in a separate bowl.
- Add dry ingredients to butter mixture and mix on low speed until just combined.
- Cover dough and chill in refrigerator for at least 3 hours.
- Preheat oven to 350F.
- Toast white and black sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant, then cool completely.
- Portion chilled dough into 2-3 tablespoon balls and roll each in toasted sesame seeds until coated.
- Place dough balls on parchment-lined baking sheet with 4 inches between them.
- Bake for 18-20 minutes, pressing down gently on each cookie with a spatula at the 12-minute mark to encourage crackling.
- Cookies are done when edges are golden brown.
- Cool on baking sheet for a few minutes, then transfer to wire rack.
Did you make this recipe?Let me know how you liked it below!