Marbled Miso Chocolate Chunk Cookies
There's nothing better than a chocolate chip cookie, and to me, these cookies are perfect. With a gooey centre, crisp edges, and chunks of white and dark chocolate, Marbled Miso Chocolate Chunk Cookies have been my recent obsession. To level these up from a traditional CCC, I used both white and dark chocolate chunks, subbed in buckwheat flour for a gentle nutty undertone, and added some miso to the butter. The result? The CCC of my dreams!
Servings 16 cookies
Equipment
- Half-Size Baking Sheet (18 inches x 13 inches)
- Parchment paper
- Stand mixer with paddle attachment (alternatively, use a mixing bowl and baking spatula.)
- Small cookie scoop (1½ tablespoons)
Ingredients
- 125 grams salted butter (1/2 cup)
- 105 grams light brown sugar (1/2 cup)
- 70 grams white sugar (1/3 cup)
- 2 teaspoons white miso
- 1 large egg
- 1 teaspoon pure vanilla extract
- 210 grams light buckwheat flour (1¼ cups)
- 62 grams tapioca starch (1/2 cup)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon cacao powder
- 1/2 teaspoon water
- 85 grams white chocolate
- 85 grams dark chocolate (70% cacao or higher)
- Flaky salt
Instructions
- Preheat the oven to 375℉ and line a large baking sheet with parchment paper.
- In the bowl of a stand mixer affixed with the paddle attachment, cream together the butter, sugars, and miso paste until smooth. Beat in the egg, followed by the vanilla.
- In a large mixing bowl, whisk together the buckwheat flour, tapioca starch, baking powder, and baking soda.
- Pour the dry ingredients into the bowl of the stand mixer and beat on medium speed until just combined. Start slowly, then gradually increase the mixer speed so as not to launch flour all over your kitchen.
- Split the dough roughly in half, leaving half the dough in the stand mixer and moving half into the bowl the dry ingredients were in.
- Add the cacao powder and 1/2 teaspoon of water to the dough in the stand mixer bowl. Beat on medium speed until combined.
- Roughly chop the white and dark chocolate, then divide it between the regular and chocolate doughs. Using a baking spatula, fold in the chocolate until evenly distributed.
- Use a small cookie scoop to scoop a ball of the regular and chocolate doughs. Gently squish the two balls of dough together and roll into a smooth ball between your palms. Transfer to a lined baking sheet. Repeat with the rest of the dough. The dough will yield 16-18 cookies.
- Chill the dough for 10 minutes in the freezer.
- Bake the cookies 2 inches apart for 8 to 10 minutes. 6 to 8 cookies per tray is the sweet spot for spacing. The cookies will look slightly raw in the middle when you remove them from the oven, but they will set as they cool. Sprinkle the tops of the cookies with a bit of flaky salt.
- Allow the cookies to cool for 5 minutes on the pan before transferring them to a cooling rack.