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Miso walnut chocolate chip cookies
There are two things I need to tell you about these cookies.
One is that they’re crazy-good. And the other is that they’re huge. The recipe makes just five cookies but each one is so packed with flavor, that you’ll be glad you can have one all to yourself. Your other four friends or guests will be delighted as well. (But they’re quite generous, so it’s okay to share…)
What makes these cookies extra special is their slightly savory, umami note, due to walnuts glazed with white miso. Miso is fermented soybean paste that can be purchased in Asian markets, but has become so popular, you can often find it in grocery stores. In these cookies, it adds a little je ne sais quoi, since it adds a subtle, yet complex note of flavors. Umami is often described as a flavor that’s craveable, and it certainly makes a compelling case for that description in these cookies.
If you don’t have white miso, or don’t want to make the candied walnuts, no problem. Just use toasted walnuts. Pecans, or another favorite nut will also work. You can also leave the nuts out, or swap in dried fruit for them. Do-ahead tip: The walnuts can be made a few days in advance and kept in an airtight container. The glaze will get a little sticky, but the walnuts are perfectly fine to use in these cookies.
Another “secret” to these cookies is to incorporate large chunks of chocolate into the dough. While it may be tempting to use chocolate chips, they’re really best if you chop up chocolate from a bar of good-quality chocolate. I leave the pieces quite rough and irregular, which – when baked – create large pockets and bites of dark chocolate.
I’ve adapted the recipe from SIFT: The Elements of Great Baking by Nicola Lamb. Her book explains many of the hows and whys of baking, as well as offering an array of creative recipes. Some are completely original and others are riffs on classics, and it’s a book that I refer to often and these cookies are a big hit whenever I bake them. I hope you enjoy these cookies as much as I do!
Miso Walnut Chocolate Chip Cookies
Ingredients
Miso walnuts
- 3 tablespoons mirin rice wine
- 3 tablespoons granulated sugar
- 3 tablespoons (50g) white miso
- 1 cup (100g) walnut halves toasted
Cookie dough
- 6 tablespoons (90g) unsalted butter at room temperature
- 6 tablespoons (85g) light brown sugar
- 6 tablespoons (85g) granulated sugar
- 1 large egg at room temperature
- 1 3/4 cups (220g) all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons flaky sea salt or 1 teaspoon Diamond Crystal kosher salt, plus more for sprinkling (optional)
- 9 ounces (255g) bittersweet or semisweet chocolate chopped in large chunks
Instructions
- To make the miso walnuts, in a medium saucepan or skillet over moderate heat, warm the mirin, the granulated sugar, and the miso, stirring to incorporate and smooth out the ingredients. When the mixture starts to boil, add the walnuts and cook, stirring frequently, until the walnuts are completely coated and the miso mixture has almost all been absorbed by the walnuts, which will take a couple of minutes. They're done when there's only about a tablespoon of the miso syrup in the pan. Remove from heat and let cool, giving them a stir a few times as they cool.
- To make the cookies, preheat the oven to 375ºF (190ºC). Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment on low speed, or by hand, cream the butter and sugars until well-incorporated for about 1 minute. Do not beat the mixture until it's too light or overly fluffy, which can cause the cookies to spread too much during baking.
- Mix in the egg. Sift the flour and baking soda together in a small bowl, then mix that into the dough along with the salt.
- Break or cut the walnuts up a little, but not too much, and stir them into the dough, then stir in the chunks of chocolate. You may need to get your hands in there to get everything thoroughly combined, but don't overmix. The dough can be somewhat irregular.
- Shape the dough into 5 equal mounds on the baking sheet, each about 6 ounces (180g), placing them evenly spaced apart. Bake the cookies for 15-18 minutes, sprinkling them with additional flaky sea salt after they come out of the oven, if you wish. The cookies are done when they are light golden brown across the top. Err on the side of underbaking rather than overbaking.
