Description
Crispy-edged, gooey-centered cookies with rich dark chocolate and a savory hint of miso. These Chocolate Miso Pan-Bang Cookies are unforgettable and seriously addictive.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup white sugar
- 1/2 cup brown sugar
- 2 tablespoons white miso paste
- 2 large eggs
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1 1/2 cups dark chocolate chunks
- Flaky sea salt, for sprinkling
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Cream together the softened butter, white sugar, and brown sugar until light and fluffy. Beat in the miso paste, then add eggs and vanilla extract.
- In a separate bowl, whisk the flour and baking soda. Gradually add to the wet mixture until fully combined. Fold in chocolate chunks.
- Scoop large dough balls (about 3 tablespoons) onto the baking sheets, spacing them well apart.
- Gently press the tops to slightly flatten and sprinkle with flaky sea salt.
- Bake for 9 minutes, then bang the tray firmly against the oven rack. Repeat every 2 minutes until edges are rippled and centers are just set (13–15 minutes total).
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or store in an airtight container.
Notes
- Use parchment paper for better spreading and easy cleanup.
- Freeze dough balls for later baking on demand.
- Chop your own chocolate for gooey melt pockets.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 240
- Sugar: 18g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg