Chocolate Miso Pan-Bang Cookies
This Chocolate Miso Pan-Bang Cookies Recipe combines butter, dark chocolate, brown sugar, vanilla, flour, and white miso for bakery-style cookies full of flavor.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Hand mixer or stand mixer
- Silicone spatula
- Measuring cups and spoons.
- Kitchen scale (optional but recommended)
- Baking sheet
- Parchment paper
- Cookie scoop or large spoon
- Cooling rack
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 tablespoon white miso paste
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 cups all‑purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped dark chocolate or chocolate chunks
- 1/4 cup chocolate chips
- Flaky sea salt for finishing
Instructions
Step 1: Preheat the oven
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2: Cream butter and sugars
- In a large bowl, beat the butter, granulated sugar, and brown sugar together until the mixture becomes light and fluffy. This usually takes about 2–3 minutes.
Step 3: Add miso and eggs
- Add the miso paste and mix until fully incorporated. Then add the egg, egg yolk, and vanilla extract. Beat until the mixture is smooth and creamy.
Step 4: Mix the dry ingredients
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Step 5: Combine the dough
- Gradually add the dry ingredients to the butter mixture, mixing just until combined. Avoid overmixing.
Step 6: Add chocolate
- Fold in the chopped chocolate and chocolate chips using a spatula. This creates pockets of melted chocolate throughout the cookies.
Step 7: Portion the dough
- Scoop large portions of dough (about 3 tablespoons each) onto the prepared baking sheets. Leave plenty of space between each cookie because they spread widely.
Step 8: Bake and pan‑bang
- Place the cookies in the oven and bake for 10 minutes.
- After 10 minutes, carefully lift the baking sheet about two inches and drop it gently onto the oven rack. This creates ripples around the edges of the cookies.
- Repeat this pan‑bang technique every 2 minutes until the cookies have baked for a total of 16–18 minutes.
Step 9: Finish the cookies
- Remove the cookies from the oven and sprinkle lightly with flaky sea salt while they are still warm.
- Allow them to cool on the baking sheet for several minutes before transferring to a cooling rack.