Ingredients
Sea salt (or flaked salt)
10 ounces bittersweet chocolate chips (or semisweet chocolate chips)
1 Tbsp. vanilla
2 eggs
1 cup granulated sugar
1 1/4 cups light brown sugar
4 Tbsp. white miso
1 1/3 cups butter
1 tsp. baking soda
1/2 tsp. salt
4 1/4 cups unbleached all-purpose flour
Step by step
Equipment needed: KitchenAid® Bowl-Lift Stand Mixer, Flat Beater
Make the cookie dough: Measure flour, salt and baking soda into medium bowl. Whisk to combine. Set aside.
Attach Flat Beater to Stand Mixer. Add butter, miso and both sugars to mixer bowl. Turn to speed 2 and mix for 1 to 2 minutes. Increase to speed 3 and continue mixing 1 minute.
Add eggs and vanilla. Mix on speed 3 for 1 to 2 minutes until combined.
Add flour mixture and mix on speed 3 for an additional 1 to 2 minutes.
Add chocolate chips and fold in on half speed until combined, about 1 minute.
Chill the cookie dough: Remove bowl from Stand Mixer. Cover and refrigerate 12 to 24 hours.
Bake the cookies: Preheat oven to 375°F. Line baking sheets with parchment paper. Use a 2 ounce ice cream scoop to portion cookies and place evenly spaced on baking sheet, 6 to 8 cookies per sheet.
Bake 8 to 10 minutes until edges begin to brown.
Remove from oven and sprinkle warm cookies with salt. Let cool slightly and transfer to cooling rack. Repeat with remaining cookie dough.
Tip: Adding miso to baked goods brings out rich, salty-sweet flavors. You can find small-sized pouches of miso in most grocery stores or online.