A crispy buttery cookie with melted chocolate meets the lips and is followed with a smile. Miso may be the new “sea salted” accent to chocolate and caramel.
¼ cup miso (I recommend white miso which is the sweetest mildest variety of miso.)
1 tsp. vanilla extract
1½ cups dark chocolate chips
Demerara sugar for sprinkling
Directions:
Preheat to 350°.
Melt butter in a small saucepan over medium heat; stir regularly, watch for foam and then a light brown hue. (5 to 6 minutes) Transfer to a large bowl and let cool 5 minutes.
Stir in the brown sugar. Add the egg and mix until smooth. Spoon in the almond butter, miso, and vanilla and mix until well combined.
Pour in the flour and baking soda.
Gently fold in the chocolate chips.
Let the dough rest 10 minutes.
Scoop 1-tablespoonful of dough and roll into a balls. Place on parchment paper lined cookie sheets. Arrange on 2 parchment-lined baking sheets, spacing 2" apart. Dipping a small fork in water, make hashtag patterns on the cookies.
Sprinkle with Demerara sugar.
Bake cookies for 12 minutes or until the edges are brown and firm. Rotate the cookie sheets halfway through the bake.
