![Closeup of several miso white chocolate macadamia cookies topped with flaky salt](https://assets.epicurious.com/photos/63e2215498c00fa399807ced/1:1/w_2560%2Cc_limit/0201023-miso-white-chocolate%25E2%2580%2593macadamia-cookies-ig.jpg)
这extra-chewy和坚果巧克力曲奇我s really an ode to a favorite store-bought treat: the Pepperidge Farm Sausalito, featuring milk chocolate chips and macadamia nuts. (As a kid I devoured them while watching ABC’s TGIF lineup.) My slightly more adult spin stays true to its core essence, while scaling back the sugar to a not-too-sweet level. I’ve also added brown butter and a dollop of miso to provide depth and balance. Don’t forget to toast your macadamia nuts to bring out all their buttery flavor.
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What you’ll need
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Large Cookie Scoop
$17 At Amazon
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Stainless Steel Mixing Bowls, Set of 6
$20 At Amazon
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Whisk
$10 At Amazon
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Small Skillet
$23 At Amazon
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Spatula
$12.99 At Amazon
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Rimmed Baking Sheet
$25 $22 At Amazon
Ingredients
Makes 10–12
Step 1
Whisk1¼ cups (156 g) all-purpose flourand½ tsp. baking sodain a small bowl to combine; set aside.
Step 2
Toast¾ cup macadamia nutsin a dry small skillet over medium-low heat, stirring often, until golden, about 5 minutes. Transfer to a cutting board; let cool. Very coarsely chop (you want to keep the pieces large).
Step 3
Heat½ cup (1 stick) unsalted butterin same skillet, swirling and scraping bottom of pan often with a heatproof rubber spatula, until it foams, then browns, about 4 minutes. Scrape into a large heatproof bowl; let cool 1 minute.
Step 4
Add½ cup (100 g) dark brown sugar,¼ cup (50 g) granulated sugar,2 Tbsp. white miso, and1 tsp. Diamond Crystal or ½ tsp. Morton kosher saltto brown butter and whisk, breaking up any clumps, until sugars are dissolved. Whisk in1 large egg, room temperature, and1 tsp. vanilla extract. Working in 2 or 3 batches, sift reserved dry ingredients into bowl, folding after each addition until no dry spots remain. Add nuts,½ cup semisweet or bittersweet chocolate chips, and½ cup white chocolate chipsand fold until just combined. Cover and chill dough at least 30 minutes and up to 1 day.
Step 5
Place racks in upper and lower thirds of oven; preheat oven to 350°. Using a #20 cookie scoop (or about 3 Tbsp.), portion out dough, placing 5–6 cookies each on 2 parchment-lined rimmed baking sheets, spacing about 2" apart, and sprinkle withflaky sea salt.
Step 6
Bake cookies, rotating baking sheets front to back and top to bottom halfway through, until golden around edges, 14–16 minutes. Remove from oven and, using a spatula, lightly press down on cookies. Let cookies cool on baking sheets 5–10 minutes, then transfer to wire racks and let cool completely.
How would you rate Miso White Chocolate–Macadamia Cookies?
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Reviews (1)
Back to TopThis recipe is definitely worth the extra bit of effort of making a chocolate chip cookie. It’s such a tasty cookie! Definitely my new go-to when I have macadamias around but it would be good without them too. There’s just such a good depth of flavor that’s pretty irresistible.
Caitlinb
Kingsport, TN
2/13/2023