Miso Peanut Butter Chocolate Chip Cookies With Crystallized Ginger And Black Sesame Food

SECRET INGREDIENT (MISO!) CHOCOLATE CHIP COOKIES

Steps:

• Beat both sugars and butter together in a medium bowl with an electric mixer until creamy. Add egg, miso and vanilla and beat until well mixed. Add flour and baking soda and mix until just combined. Stir in chocolate chips. Cover with plastic wrap and refrigerate at least 1 hour (this is very important in order to have a chewy cookie that doesn't spread out too much).
• Preheat oven to 350 degrees F. Spray 2 baking sheets with nonstick cooking spray.
• Use a medium ice cream scoop to portion cookie dough on the prepared pans. Use two fingers to lightly flatten each scoop of dough. Bake, rotating and switching the pans halfway through, 13 to 14 minutes for a chewy cookie (a few minutes longer if you like a more well-done cookie). Eat warm with a glass of milk and cool the rest on a wire rack.

CRYSTALLIZED GINGERBREAD CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs, molasses and vanilla. In another bowl, whisk flour, baking soda, ground ginger, cinnamon, salt and pepper; gradually beat into creamed mixture. Stir in chocolate chips and crystallized ginger. Refrigerate, covered, until firm enough to shape, at least 2 hours., Preheat oven to 350°. Shape level tablespoons of dough into balls; roll in additional sugar. Place 2 in. apart on parchment-lined baking sheets. Bake until until set and edges begin to brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store in airtight containers.

PEANUT BUTTER-MISO COOKIES

Steps:

• In a medium bowl, combine flour, baking soda and baking powder, and whisk until incorporated. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, mix butter, light brown sugar and granulated sugar at medium speed until light and fluffy, about 5 minutes.
• Add miso and peanut butter to the mixing bowl, and continue to mix at medium speed, about 1 minute. Scrape down sides of the bowl to make sure all of the ingredients are evenly incorporated, and mix a bit more if needed. Add egg and vanilla extract, and mix until just combined.
• Add 1/3 of the flour mixture to the mixing bowl, and mix on low speed until flour mixture is incorporated. Repeat with remaining flour mixture in two batches until all of it is incorporated.
• Place 1/2 cup Demerara sugar into a small bowl. Working with one piece at a time, scoop out about 2 heaping tablespoons of dough (about 50 grams per cookie), and roll each portion between your hands until it is nice and round. (If the dough is too soft to roll, you can pop the mixing bowl in the refrigerator for 5 to 10 minutes to firm the dough up slightly.) Drop the piece of dough into the bowl of Demerara sugar and turn to coat. Transfer each ball to a parchment-lined baking sheet, arranging them about 3 inches apart. Repeat with all of the dough.
• Refrigerate for 2 hours and up to overnight. (Even 15 minutes of refrigerator time will help the dough firm up, and the flavors meld. The longer the dough is refrigerated, the more mellow the flavors will be.)
• When ready to bake, heat oven to 350 degrees. Bake cookies for about 15 minutes, until crisp at the edges and slightly puffed in the middle. They should still be a bit underdone in the center. Pull out the baking sheet and hit it against a counter. Place back into the oven to finish for about 3 to 4 minutes. When cookies are firm at the edges and slightly puffed in the center, pull them out and again hit the baking sheet against the counter. The cookies should appear flat and crinkly at the center.
• Let the cookies cool on a baking sheet for a few minutes, then transfer to a cooling rack. Store fully cooled cookies in an airtight container; they should retain their chewy texture for a few days.

MISO PEANUT BUTTER CHOCOLATE CHIP COOKIES WITH CRYSTALLIZED GINGER AND BLACK SESAME

Steps:

• Preheat the oven to 350°F. Line two baking sheets with silicon baking mats or parchment paper.Place the butter, brown sugar, white sugar, vanilla, ground ginger, ground cinnamon, baking powder and baking soda in the bowl of a stand mixer fitted with a paddle attachment. Mix the ingredients together on low speed until the butter has started to blend, and then increase the speed to medium, creaming the ingredients until they form a uniform colored paste that clings to the side of the bowl.
• Scrape down the side of the bowl and add the peanut butter and the miso paste. Mix to incorporate. Scrape down the sides again and add the egg, mixing to incorporate.
• Scrape down the sides and add the flour, and slowly stir the ingredients together, toggling and switching the mixer on and off again, to prevent the flour from flying up. Do this until most of the flour has been absorbed, then mix on low speed until the flour is incorporated.
• Remove bowl from mixer and add the chocolate chips and crystallized ginger. Stir by hand, using a wooden spatula or spoon, to incorporate the mix-ins.
• Place the black sesame seeds in a small shallow bowl. Scoop a heaping tablespoon of cookie dough out and roll it into a 1-inch round ball. Dip the ball of dough in the sesame seeds, making sure to rock it back and forth to adhere the sesame seeds to the dough, and to coat one half of the ball. Place the dough on the lined cookie sheet, making sure the part of the ball facing up is covered with half the sesame seeds and half bare. Repeat with the process, leaving about 2 inches of space between cookie to allow for spreading.
• Once the baking sheets are filled, bake in the oven 12 to 15 minutes, or until the top of the cookie is golden brown and cracks have appeared. The cookie will look puffy but it will deflate as it cools. Pull the cookie out the oven and let the cookies sit on the baking sheet for 5 to 10 minutes or until they are firm enough to move to a wire cooling rack. Most the rack and cool completely.