malty miso chocolate chip cookies
malt loves miso. and I love them. originally posted october 9, 2022
I bake cookies often. And I almost always have scooped dough balls in the freezer ready to bake at a moments notice. Usually the dough is left over from a batch I made for someone else- because sometimes I’m gifting them to a single person and 48 cookies seems like overkill. So I’ll freeze the leftover dough- either for the next person who graces my apartment with their presence or for when I’m having a sweet craving. The freezer stash variety is ever changing from orange blossom oatmeal to sweet potato snickerdoodles. But as the seasons start to shift and the sun begins to set earlier, the craving for a malty cookie sets in.
This recipe gives classic chocolate chip cookies a malty little upgrade. And right now… actually, I’m always enjoying the malted milk powder + miso + caramel combo.
This recipe makes approx 28 cookies, well depends how big you like ‘em.
Ingredients:
220 grams butter, room temp
220 grams brown sugar
220 grams granulated sugar
75 grams miso paste
100 grams egg (approx 2 large eggs)
440 grams all purpose flour
65 grams malted milk powder
9 grams baking soda
200 grams caramel/butterscotch chips (I used the Trader Joe’s ones!)
185 grams chocolate chunks(64% or higher)
Directions:
In the bowl of a stand mixer fitted with a paddle attachment cream together your butter, both sugars and miso paste on medium speed for 5-8 minutes. Be sure to scrape the sides of the bowl.
Meanwhile in a medium bowl whisk together flour, malted milk powder and baking soda.
Once your butter sugar mix is light and fluffy add your eggs one at a time on medium speed. Wait for the egg to fully incorporate before stoping the mixer to scrape the sides of the bowl and add the next egg.
Once both eggs have been added- continue to beat on medium for one minute until the mixture is homogenous.
Add half of the dry ingredients. Mix on low speed until the dries are just combined. Scrape the sides of the bowl putting most of the dough to one side. Add the caramel and chocolate chips to this crater you’ve made along with the rest of your dry ingredients. I do this to make sure we’re really hitting the bottom of the bowl.
Mix for about 30 seconds on low until the dough comes together. Make sure more to over mix the dough.
Using a 2 ounce scoop portion out your cookies onto a parchment lined cookie sheet. If you don’t have a cookie scoop- you can weigh your cookies into 60-62 gram balls. I mean you can actually make the cookies are big as you want using whatever you want. But just know that will affect the bake times… so you’re on your own there bud. Anyways- cover your dough with plastic wrap.
Now you’re gonna want to let the dough rest in the freezer for at LEAST and hour but preferably overnight. This is gonna help hydrate the flour in the dough, develop the flavors a little more and keep your cookies from spreading too much in the oven.
When you’re ready to bake heat the oven to 350F. Bake the cookies for 14-16 minutes until the egdes are golden.
Cookie dough is good in the freezer up to 3 months- but lets face it we all know they wont last that long…
These are outstanding! The miso really comes through in the cookie dough but takes a back seat in the final cookie and just becomes a really really really good chocolate chip cookie. love it!
Could I sub brown butter instead of the regular butter?