Description
These Chocolate Miso Pan-Bang Cookies combine the rich umami flavor of white miso paste with the deep notes of dark chocolate, creating a unique and indulgent cookie experience. The distinctive ‘pan-bang’ technique bakes and shapes the cookies into crispy-edged, ripple-textured delights, perfect for those seeking an innovative twist on traditional chocolate chip cookies.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1/4 cup brown sugar, packed
- 2 tablespoons white miso paste
- 1 large egg
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins & Toppings
- 6 oz chopped dark chocolate (for mixing)
- Additional melted dark chocolate (for swirling)
- 2 tablespoons coarse sugar (for sprinkling)
Instructions
- Mix Butter and Sugars: In a large bowl, beat together the softened butter, granulated sugar, brown sugar, and white miso paste until the mixture is light and fluffy, about 2 to 3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated into the batter, ensuring an even, smooth texture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually mix this dry mixture into the wet ingredients until just combined to avoid overmixing.
- Shape Dough Balls and Freeze: Scoop out dough balls approximately 3 tablespoons each, yielding about 12 cookies. Place them spaced apart on a parchment-lined baking sheet, then freeze for 15 minutes to firm up.
- Bake and Bang: Preheat the oven to 350°F (175°C). Bake 6 cookies at a time for 8 minutes. Then, sharply bang the baking tray against the oven rack. Repeat this banging every 2 minutes until the cookie edges are rippled and golden, about 14 to 15 minutes total baking time.
- Add Chocolate Swirl and Sugar: While the cookies are still warm, create a small indent in the center of each cookie. Pipe or spoon in melted dark chocolate and swirl it gently. Sprinkle coarse sugar on top, then allow the cookies to cool for 10 minutes before serving.
Notes
- Freezing the dough balls before baking helps maintain shape and texture.
- The ‘pan-bang’ technique creates unique ripple edges and crispy texture.
- Be careful not to overbake to keep the center chewy.
- You can substitute dark chocolate chunks with chips if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
