Miso Chocolate Chip Cookies with Toasted Corn Flakes
Toasted Corn Flakes
40 g corn flakes
20 g unsalted butter
10 g granulated sugar
Cookies
113 g unsalted butter
100 g granulated sugar
150 g light brown sugar
1 egg
75 g white miso
170 g all-purpose flour
0.5 tsp baking soda
0.5 tsp salt
80 g milk chocolate chips
80 g dark chocolate chips
flaky sea salt (optional)
Directions
Toast the corn flakes: combine the 20 g butter and 10 g sugar in a pan over medium heat. Once the butter is melted, add the corn flakes and toss to coat. Spread in a single layer on a baking sheet and cool to room temperature.
Brown the 113 g butter over medium heat, then cool to room temperature.
Beat the browned butter and both sugars together.
Beat in the egg and miso paste.
In a separate bowl, sift together the flour, baking soda, and salt. Fold the dry mixture into the wet in two portions.
Fold in the chocolate chips and toasted corn flakes.
Chill the cookie dough for 30 minutes.
Form dough balls, about 60 g each.
Chill the dough balls for 60 minutes or overnight.
Bake at 350F for 13-14 minutes.
Optional: top with flaky sea salt. Makes about 14 cookies.
Browned butter adds a nutty depth and the salty, umami white miso balances the sweetness. Some brands of miso are saltier than others, so adjust the amount to taste. Store in an airtight container up to 5 days; raw dough balls freeze well and bake from frozen with 2-3 extra minutes. Recipe from @whipitgoodbakeshop.
