Description
These Chocolate Miso Pan-Bang Cookies are large, rippled cookies with chewy centers, crisp edges, and a rich, sweet-savory flavor from miso and dark chocolate. A unique twist on classic chocolate cookies, perfect for cookie lovers and baking enthusiasts looking for bakery-style treats at home.
Ingredients
1 cup unsalted butter, softened
1 cup white sugar
1 cup brown sugar, packed
3 tablespoons white miso paste
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups dark chocolate chunks
Instructions
1. In a large mixing bowl, cream together the butter, white sugar, and brown sugar until light and fluffy.
2. Add the white miso paste and beat again until fully incorporated.
3. Mix in the egg and vanilla extract until combined.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
6. Fold in the dark chocolate chunks evenly.
7. Cover the dough and refrigerate for at least 30 minutes to firm up.
8. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
9. Using a large cookie scoop, portion dough balls onto the sheet, spacing them 3 inches apart.
10. Bake for 10 minutes. Then bang the pan firmly against the oven rack or countertop to create ripples.
11. Repeat the pan-banging every 2 minutes until cookies are done—about 14 minutes total.
12. Remove from oven and let cookies rest on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Don’t skip chilling the dough—it helps with structure and flavor.
Use a cookie scoop to ensure uniform size and consistent ripples.
For even deeper flavor, let the dough chill overnight before baking.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 large cookie
- Calories: 390
- Sugar: 28g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg