Sesame Miso Chip Cookies

Chocolate, sesame seeds and miso combine for savory and slightly sweet results. Photo by Cole LoCurto.

Makes 12 large cookies

Ingredients

1 cup melted butter

2 tablespoons white miso paste

1 cup packed dark brown sugar

¼ cup granulated sugar

1 teaspoon baking soda

¼ teaspoon salt

1 tablespoon vanilla extract

2 eggs

2 cups all-purpose flour

½ cup white sesame seeds, divided

1 cup chopped dark chocolate (set aside 12 chunks)

Instructions

Melt butter and miso paste together. Let cool about 10 minutes.

In a large bowl whisk together melted butter mixture, sugars, baking soda, salt and vanilla until combined. Whisk in eggs one at a time until mixture is thick and ingredients are completely combined. Add flour, ¼ cup sesame seeds and chopped chocolate to wet ingredients. Fold together with a rubber spatula or spoon until all flour is combined and there are no lumps. Set in the refrigerator to chill for 30 minutes or until

mixture is firm to the touch.

Preheat oven to 350°. Line a cookie sheet with parchment paper.

Remove dough from refrigerator. Using an ice cream scoop, divide dough into 12 ¼-cup-sized cookies. Roll each scoop into a ball, then cover each dough ball completely with remaining ¼ cup sesame seeds. Press 1 chocolate chunk on top of each dough ball. Place 3 inches apart on cookie sheet. Bake for 12 minutes or until edges are browned. Cool completely before eating.