Sesame Miso Cookies
White miso in cookies sounds bizarre but it adds this salty-sweet complexity that makes them impossible to stop eating. Rolling them in toasted sesame seeds gives you this nutty crunch on the outside while the inside stays chewy - that press halfway through baking creates the signature crackly top.
Ingredients
Ingredients (Makes about 1 dozen cookies)
- 2/3 cup unsalted butter 150g, softened
- 1/3 cup white miso paste 80g
- 1/2 cup granulated sugar 80g
- 1/2 cup packed light brown sugar 80g
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour 230g
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup white sesame seeds 50g
Instructions
- Beat butter, miso paste, and both sugars until light and fluffy, 3-5 minutes.
- Mix in egg and vanilla until incorporated.
- Whisk flour, baking powder, and baking soda separately, then mix into butter mixture until just combined.
- Chill dough in airtight container for 3 hours.
- Preheat oven to 350F. Toast sesame seeds 5-7 minutes until golden.
- Form dough into 12 balls (55g each), coat in toasted sesame seeds.
- Place on parchment-lined baking sheet 4 inches apart.
- Bake 18-20 minutes, pressing center of each cookie flat at 12-minute mark.
- Cool on sheet briefly, then transfer to wire rack.
Notes
Cookies are done when edges are golden brown. Chilling dough prevents spreading and develops flavor.