MISO DARK CHOCOLATE CHIP COOKIES
In the previous several years of having school-aged kids, my kiddos have had babysitters, after-school clubs or play groups to entertain them after hours many days of the week, while I worked. Now that they’re bigger, it’s strangely possible to pick them up from school, buzz them home for a snack and set them loose to run in the yard, while I aim (key word: aim) to get a few more things done at my desk, in earshot of where they play. It’s a system I’m slowly adjusting to: our new After School. Mostly, I like it.
Some days, After School comes hard and fast. Like, I was just getting into a piece of writing, or crafting the perfect words for that tricky email when the school bell rings (yes, I can hear the bell, and announcements from my son’s elementary school from my kitchen window!). Don’t get me wrong, I LOVE spending time with my kids—unless you’re new around here, you probably get that I’m way into motherhood. But the flow that my creative brain craves demands long, uninterrupted hours….alone. On those days when 3 PM comes like a steam engine, it’s usually best for me to surrender. To lean into the hours ahead of bike rides and skinned knees, and a few extra kids in my backyard swinging on rings and chasing our bunnies until the neighborhood moms yell “dinner!” —and they all retreat for home.
Cookies help, especially a week out from halloween, when we’ve got chocolate on the brain. This mama especially likes it if the cookies have an element of intrigue. To wit: MISO. Yes, just the salty-enough, umami-forward ingredient to make these super chocolatey pastry-shop-quality cookies balanced and appealing to all ages, without being a sugar bomb (the kids don’t have to know).
These come courtesy of Elizabeth Van Lierde, aka The College Housewife, and her cheery new book Everyday Entertaining, which is loaded with other things you will really, really want to eat. If you don’t know Elizabeth, think of her as the most put-together-twenty-something you will ever meet, complete with a plush velvet couch, golden retriever and a table laid for twelve on any given holiday—things I was only mood-boarding back when I was her age. She’s a whip. And when it comes to cookies, this lady knows good things.
READ ON FOR THE RECIPE. 💕 LINK BELOW FOR HER BOOK.
ELIZABETH’S MISO DARK CHOCOLATE CHIP COOKIES
REPRINTED with permission FROM EVERYDAY ENTERTAINING, BY ELIZABETH VAN LIERDE (WELDON OWEN)
MAKES ABOUT 8 COOKIES
1 ½ CUPS ALL-PURPOSE FLOUR
¾ TEASPOON BAKING SODA
¼ TEASPOON KOSHER SALT
¾ CUP (1 ½ STICKS) UNSALTED BUTTER (DIVIDED)
1 CUP BROWN SUGAR
¼ CUP GRANULATED SUGAR
1 EGG, AT ROOM TEMP
2 EGG YOLKS
2 TABLESPOONS WHITE MISO PASTE
1 TEASPOON PURE VANILLA EXTRACT
6 OZ BITTERSWEET CHOCOLATE BAR, CHOPPED
PREHEAT OVEN TO 375°F. LINE TWO BAKING SHEETS WITH PARCHMENT AND SET ASIDE.
IN A LARGE BOWL, WHISK TOGETHER FLOUR, BAKING SODA, AND SALT AND SET ASIDE.
IN A HEAVY-BOTTOMED SAUCEPAN OVER MEDIUM HEAT, MELT HALF THE BUTTER (6 TABLESPOONS). SWIRL UNTIL IT STARTS TO TURN A LIGHT AMBER COLOR. BE CAREFUL! THE BUTTER CAN BURN VERY EASILY. POUR BUTTER FROM PAN INTO A LARGE GLASS BOWL TO COOL. ONCE BUTTER HAS COOLED SLIGHTLY, ADD IN REMAINING BUTTER TO MELT TOGETHER.
WHISK BROWN SUGAR, GRANULATED SUGAR, EGG, AND EGG YOLKS INTO COOLED MELTED BUTTER UNTIL SMOOTH. WHISK IN MISO PASTE AND VANILLA EXTRACT. ADD DRY INGREDIENTS TO WET INGREDIENTS AND FOLD BATTER TOGETHER. FOLD IN THE DARK CHOCOLATE; DO NOT OVERMIX.
SCOOP 2- TO 3-TABLESPOON BALLS OF COOKIE DOUGH AND PLACE ONTO PREPARED BAKING SHEETS. BAKE COOKIES FOR 8–10 MINUTES, OR UNTIL EDGES ARE GOLDEN BROWN. COOKIES WILL CONTINUE TO COOK OUTSIDE OF OVEN; DO NOT OVERBAKE.
LET COOKIES COOL ON PAN FOR 10 MINUTES BEFORE TRANSFERRING TO A WIRE RACK TO COOL COMPLETELY.
these images belong to Elizabeth Van Lierde, and should not be pinned or posted without attribution. **
Photos || CONSTANCE MARIENA
Styling || ABAGAIL HALSTEAD