Description
These Chocolate Miso Pan-Bang Cookies bring a bold twist to your classic cookie recipe. Crisp-edged, chewy-centered, and packed with deep flavor from white miso and dark chocolate, they’re a showstopper.
Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- 2 tablespoons white miso paste
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 6 ounces chopped dark chocolate
- 1 tablespoon sesame seeds (optional)
- Flaky salt for topping (optional)
Instructions
- Cream together the unsalted butter and white miso paste until smooth.
- Add granulated sugar and brown sugar, and beat until fluffy and light in color.
- Mix in the egg and vanilla extract until well combined.
- In a separate bowl, whisk the flour and baking soda.
- Gradually add dry ingredients to the wet, mixing until just combined.
- Fold in the chopped dark chocolate gently.
- Chill the dough for at least 30 minutes.
- Scoop large dough balls (about 1/4 cup each) and space 3–4 on a baking sheet.
- Bake at 350°F (175°C) for 9–10 minutes, then bang the pan firmly. Repeat banging every 2 minutes until done (total 14–16 mins).
- Let cookies cool on the tray. Sprinkle with sesame seeds and flaky salt if using.
Notes
- Prep Time: 30 minutes
- Cook Time: 14-16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cookie
- Calories: 310
- Sugar: 21g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Chocolate Miso Pan Bang Cookies, unique dessert, baking recipe