Miso Tahini Chocolate Chunk Cookies
Cookies that are not too sweet, loaded with umami, and full of chocolate. What could be better?
Ingredients
- 2 cups all purpose white flour 8 & 1/2 oz/240 g
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup butter, at room temperature 4 oz/113 g
- 1 cup brown sugar, either light or dark or a mixture 7 & 1/2 oz/213 g
- 1/2 cup granulated (white) sugar 4 oz/100 g
- 1/4 cup white (light) miso 4 tablespoons/2 & 3/8 oz/68 g
- 1/4 cup tahini 4 tablespoons/2 & 1/4 oz/64 g
- 1 large egg
- 2 teaspoons vanilla
- 1 & 2/3 cup chopped dark chocolate 10 oz/283 g
- 1/4 cup (or more) sesame seeds for rolling the cookies in
Instructions
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Whisk together the flour, baking soda, baking powder and salt in a medium sized bowl. Set aside.
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Beat the butter and sugars together with a mixer until well combined and reasonably fluffy. Add the miso and tahini and mix again to combine. Finally, add the egg and vanilla and mix again.
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On low speed, add about 1/3 of the flour mixture to the butter/sugar/miso/tahini mixture just until no flour mixture shows. Than add the rest in 2 more batches, again, mixing on low speed, just until no flour mixture shows.
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Finally, gently mix in the chopped chocolate. See note about refrigerating dough.
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Using your hands, dipping them occasionally in cold water to keep dough from sticking, form small balls out of the batter. See note about size of cookies. Place the dough balls on a wax paper or parchment-lined cookie sheet. It doesn't matter if they are close together as this step is just to chill them in the refrigerator.
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Chill dough balls for at least 4 hours or as long as overnight. Remove dough balls from refrigerator after chilling and preheat the oven to 350° F/180° C. Put the sesame seeds in a low, wide bowl and roll the dough balls in the seeds, pressing the seeds into each chilled ball, until they are well covered. Place the sesame seed-covered cookie balls on parchment lined cookie sheets at least 2-3 inches/5-7 & 1/2 cm apart. Bake one sheet at a time on middle rack of oven for 12-15 minutes until golden brown. Let the cookies rest on the cookie sheet for about 2 minutes before removing them to a wire rack to cool completely.
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Kept tightly covered at room temperature, the cookies will last several days.
Recipe Notes
I experimented with different ways of combining the ingredients. If you have cold butter and don't mind a flatter cookie, you can melt the butter and add the tahini and miso to it after melting the butter, then letting it cool to room temperature before adding that mixture to the sugars, egg, and vanilla. Once all those ingredients are mixed, you then add the flour mixture as indicated above and proceed.
Keep the dough chilled. If necessary, put it in the refrigerator after combining all the ingredients and before forming the dough balls. The dough should be cool when you form it into dough balls.
My first batch of cookies were thicker than the next 2 batches and I'm not sure why. I think it may have had to do with the heat in my kitchen when I made the 2nd and 3rd batches.