Miso Chocolate Chip Cookies

with pecans

Miso adds a subtle savory flavor to these tender cookies.

Makes about 30 cookies

Total time: 45 minutes + chilling

CREAM:

1

1/3 1/4 4

4 1 1

WHISK:

11/ 2 1

1

1/2 cup packed light brown sugar cup white miso cup granulated sugar Tbsp. unsalted butter, softened

Tbsp. shortening egg tsp. pure vanilla extract cups all-purpose flour tsp. baking soda cup semisweet chocolate chips cup chopped pecans

Cream brown sugar, miso, granulated sugar, butter, shortening, egg, and vanilla in a bowl with a hand mixer on medium speed. Increase speed to high and beat 3 minutes.

Whisk together flour and baking soda; beat into creamed mixture until no flour is visible. Stir in chocolate chips and pecans, cover, and chill dough at least 1 hour.

Preheat oven to 350°. Line baking sheets with parchment.

Weigh 1-oz. dough balls or use a #30 scoop (2 Tbsp.) to drop dough onto prepared baking sheets, spaced 2-inches apart.

Bake cookies until light brown, 12–15 minutes. Let cookies cool on baking sheets 3 minutes.

Per cookie: 141 cal; 7g total fat (3g sat); 11mg chol; 128mg sodium; 20g carb (1g fiber, 13g total sugars); 2g protein