Miso Tahini Chocolate Chip Cookies 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.

TAHINI CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Heat the oven to 375 degrees F and position a rack in the middle. Line two large baking sheets with parchment.
• In a large mixing bowl, combine the tahini, sugar, and brown sugar. Mix with a wooden spoon for a couple of minutes until well combined (the mixture will be crumbly).
• Add the eggs, 3 tablespoons cold water, and the vanilla extract. Mix for another 2 minutes until well-incorporated (the mixture should be smooth and fudgy).
• Stir in the salt, baking soda, and ground cinnamon. Add the flour and mix until combined. Add the chocolate chips and stir until well combined.
• Scoop heaping 1 tablespoons of the dough and arrange them 2 inches apart on the prepared sheet pans. Wet the back of a spoon and use it to lightly flatten the tops of the cookie dough portions (you're looking for the dough to be about ½ inch in thickness give or take).
• Bake on the middle rack for about 8 to 11 minutes, depending on how soft or crunchy you like your cookies. If you like your cookies on the softer side, pull them out sometime around the 8 or 9 minutes and let them cool on the sheet pan for a few minutes before transferring them to a wire rack Let the cookies cool completely on the baking sheets.
• Dust with more ground cinnamon before serving (optional).

SALTED TAHINI CHOCOLATE CHIP COOKIES

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter, tahini and sugar at medium speed until light and fluffy, about 5 minutes. Add egg, egg yolk and vanilla and continue mixing at medium speed for another 5 minutes.
• Sift flour, baking soda, baking powder and kosher salt into a large bowl and mix with a fork. Add flour mixture to butter mixture at low speed until just combined. Use a rubber spatula to fold in chocolate chips. Dough will be soft, not stiff. Refrigerate at least 12 hours; this ensures tender cookies.
• When ready to bake, heat oven to 325 degrees and line a baking sheet with parchment paper or nonstick baking mat. Use a large ice cream scoop or spoon to form dough into 12 to 18 balls.
• Place the cookies on the baking sheet at least 3 inches apart to allow them to spread. Bake 13 to 16 minutes until just golden brown around the edges but still pale in the middle to make thick, soft cookies. As cookies come out of the oven, sprinkle sparsely with salt. Let cool at least 20 minutes on a rack.

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.