Miso Chocolate Tahini Cookies
Hear me out… miso is AMAZING in soup, asian dishes, and all thee savory goods we crave. But, it is just as tasty and well rounded in sweets. Let me introduce you to my friend, “Miso Chocolate Tahini Cookies” . Yes this may look like a plain ol’ chocolate chip cookie, but it’s so much more than that.
The pairing of miso, tahini, and chocolate provides layers of flavor during every single bite. The added miso provides a rich depth of flavor thanks to the sweet n’ salty umami flavor. Tahini adds the nutty taste that balances the sweetness of the chocolate (and cookie base).
Be prepared for your tastebuds to be on overdrive during every single bite…enjoy!
Miso Chocolate Tahini Cookies
INGREDIENTS
{Dry mix}
1 1/2 cup all-purpose flour
1/2 tsp baking soda
1 tsp cinnamon
{Wet mix}
8 tbsp unsalted butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 flax egg
1/3 cup tahini
2 tbsp white miso paste
1 tsp almond extract (can use vanilla instead but I highly recommend the almond
DIRECTIONS
Preheat oven to 350f
In a small bowl, whisk together dry ingredients until just combined
In a separate larger bowl, cream together the softened butter and two sugars
Add flax egg and beat until combined
Add tahini, miso paste, and almond extract; beat until combined
Fold the dry ingredients into the wet until JUST combined
Using wet hands, or a cookie scoop, form 2” cookie dough balls (of goodness); freeze for 15 mins or refrigerate overnight
Place chilled cookie dough on parchment lined trays (and create a cross hatch pattern by using a fork to slightly press down on the cookie)
Bake for 15-20 mins, rotating trays midway through bake time
Let cool and drizzle/dip in chocolate glaze
Garnish with flakey sea salt
Dive in!
{NOTES}
Chocolate Glaze
INGREDIENTS
1/3 cup dark chocolate chunks
DIRECTIONS
Place in a microwave-safe bowl and heat in 30 second intervals