Miso Toffee Chocolate Chip Cookies

These cookies have our test kitchens all aflutter. The ingredients are a big part of the story: we made them with brown butter, miso, toasted pecans, and Heath Bar chunks. They’re over-the-top rich and full of nutty umami (where you least expect it). Super chewy! Not to brag, but Neil, our culinary creative director, said it’s the best cookie he’s ever had — and the guy eats a lot of cookies.

The other thing that makes this recipe fun is that it’s just six cookies, and there’s much to be said for that economy of scale. Wait, wait, hear us out!

Six cookies is the perfect amount for dessert with the fam or a small gathering of friends. The batch uses fewer ingredients — which are pretty spendy these days — and comes together faster. There’s less food waste, too. Plus, there’s something special about a small batch. You know, it’s a pop-up treat, not a week-long project.

And yet: If you love this cookie, it’s perfectly acceptable to double or quadruple this recipe. We’ll take it as a compliment.

Serves: 6

Ingredients
½ stick unsalted butter
2 tsp white miso paste
¼ cup granulated sugar
¼ cup packed light brown sugar
½ beaten egg
½ tsp vanilla extract
⅔ cups all-purpose flour
¼ tsp baking soda
¼ tsp baking powder
¼ tsp kosher salt
3 Tbsp chopped dark chocolate
3 Tbsp chopped hard toffee (we used Heath bars)
3 Tbsp chopped, toasted pecans
Flake salt, for topping

Directions
1. Preheat the oven to 350°. Line a sheet pan with parchment paper.
2. To brown the butter, melt the butter in a small saucepan over medium heat. Continue to cook, stirring occasionally, until the butter foams and turns golden brown, 5 minutes.
3. Transfer the butter to a large mixing bowl and let cool to room temperature, 15 minutes.
4. Add the miso and sugars and beat until fluffy. Add the egg and vanilla and beat until well combined.
5. Add the flour, baking soda, baking powder, and salt. Beat until just combined. Beat in the chocolate, toffee, and pecans until just combined.
6. Shape the cookie dough into 6 balls and evenly space them on the prepared sheet pan. Bake for 10 to 12 minutes or until the edges are just golden brown and the centers appear set.
7. Drop the pan on the counter a few times to help flatten the cookies. Let cool for 5 minutes, transfer to a cooling rack and let cool for 5 minutes more. Enjoy!

Recipe source: Elsa Goldman