Miso walnut chocolate chip cookies
There are two things I need to tell you about these cookies.
One is that they’re crazy-good. And the other is that they’re huge. The recipe makes just five cookies but each one is so packed with flavor, that you’ll be glad you can have one all to yourself. Your other four friends or guests will be delighted as well. (But they’re quite generous, so it’s okay to share…)
What makes these cookies extra special is their slightly savory, umami note, due to walnuts glazed with white miso. Miso is fermented soybean paste that can be purchased in Asian markets, but has become so popular, you can often find it in grocery stores. In these cookies, it adds a little je ne sais quoi, since it adds a subtle, yet complex note of flavors. Umami is often described as a flavor that’s craveable, and it certainly makes a compelling case for that description in these cookies.
If you don’t have white miso, or don’t want to make the candied walnuts, no problem. Just use toasted walnuts. Pecans, or another favorite nut will also work. You can also leave the nuts out, or swap in dried fruit for them. Do-ahead tip: The walnuts can be made a few days in advance and kept in an airtight container. The glaze will get a little sticky, but the walnuts are perfectly fine to use in these cookies.
Another “secret” to these cookies is to incorporate large chunks of chocolate into the dough. While it may be tempting to use chocolate chips, they’re really best if you chop up chocolate from a bar of good-quality chocolate. I leave the pieces quite rough and irregular, which – when baked – create large pockets and bites of dark chocolate.
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