Chocolate
Miso Walnut Double-thick Chocolate-chip Cookies
- Prep time 30 minutes
- Cook time 20 minutes
- makes 5 huge cookies
Author Notes
This recipe is excerpted from "Sift" the 2025 Book of the Year in the Food52 Baking Club. Follow us @f52cookbookclub.
"Unashamedly thick cookies inspired by the Levain Bakery in New York—thick and gooey in the middle (when warm) and crisp on the edge. A winner! When I lived in the city, I would travel 70 blocks just to get one of these. Compared to other cookies, these have a relatively low butter and sugar content in relation to the other ingredients and an extremely high proportion of mix-ins, which you can change to suit your mood. Don’t decrease the quantity though—they play an important role structurally! The baking time is variable—it’s up to you how dangerously gooey you want them. The addition of miso walnuts, a technique shared with me by friend and mentor Ayako Watanbe, brings an extra complexity."—Nicola Lamb
NOTE: "You can, of course, make these into smaller portions! Just adjust the baking time accordingly—I suggest 9–12 minutes for half portions."—Nicola Lamb
—Food52
Test Kitchen Notes
“Sift” Copyright © 2024 by Nicola Lamb. Photographs copyright © 2024 by Sam A Harris. Illustrations copyright © 2024 by Nueker. Published in the United States by Clarkson Potter/ Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.”
—The Editors
Ingredients
- Miso walnuts
-
50 grams
/3 Tbsp mirin rice wine
-
40 grams
/3 Tbsp granulated sugar
-
50 grams
/3 Tbsp white miso
-
100 grams
/1 cup walnuts, toasted
- Cookies
-
90 grams
/6 Tbsp butter, softened
-
80 grams
/6 Tbsp light brown sugar
-
80 grams
/6 Tbsp granulated sugar
-
50 grams
/1 whole egg
-
220 grams
/1 ¾ cups all-purpose flour
-
3 grams
/ ½ tsp baking soda
-
4 grams
/ 1 ¼ tsp flaky sea salt, plus a sprinkle on top
-
260 grams
/91/4 oz dark chocolate, chopped
Directions
- To make the miso walnuts, heat together the rice wine, granulated sugar, and white miso over medium heat. When boiling, add the toasted walnuts and mix together, cooking for 2 minutes more over low heat, until thickened. Remove from the pan and let cool completely before using.
- To make the cookies, cream the butter with the sugars until well combined but not aerated—it should look a little fluffy.
- Add in the egg, scraping down as needed to make sure it’s evenly combined. Sift the dry ingredients together, then fold them into the emulsified butter/egg mixture. Add the walnuts and stir to break them up a bit before mixing in the chocolate.
- Form into loose 180g/61/3-oz balls, keeping them looking and feeling airy!
- At this stage you can chill the dough overnight if you like, or you can bake right away. I didn’t notice a super significant difference.
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Spread the balls of dough on the baking sheet. Bake for 18 minutes (though you could do 16 minutes or up to 20 minutes to suit your taste!). Sprinkle a little extra salt on top. If desired, then let cool completely on a cooling rack. Ideally enjoy while still a little bit warm, but they are just as good completely cooled! The texture will change from gooey to more firm.
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