Dessert
Miso Double-Chocolate Macadamia Cookies
Brown the butter and toast the nuts before mixing this dough. Miso brings a savory edge to two kinds of chocolate, with a short chill to firm the dough before scooping.
- Yield
- 10 cookies
- Cuisine
- Japanese-American-inspired
Bring it to the table
Chill before portioning
The dough needs at least 30 minutes in the refrigerator after mixing. Leave space between the large scoops for spreading.
At the table
Cool on a rack before serving.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 156 g all-purpose flour — about 1 1/4 cups for the base batch
- 1/2 tsp baking soda
- 3/4 cup macadamia nuts
- 1/2 cup butter
- 100 g dark brown sugar
- 50 g granulated sugar
- 2 tbsp white miso
- 1 tsp Diamond Crystal kosher salt — or half as much Morton
- 1 large egg — at room temperature for mixing
- 1 tsp vanilla extract
- 1/2 cup semisweet or bittersweet chocolate chips
- 1/2 cup white chocolate chips
- flaky salt — to finish
A few useful notes.
The base batch makes about 10–12 large cookies; the yield control starts at 10.
The flour volume is a base-batch reference. Use the gram amount for scaling.
The cooking plan
How to make Miso Double-Chocolate Macadamia Cookies.
Whisk flour and baking soda in a bowl. Toast macadamias in a dry skillet over medium-low heat for about 5 minutes, stirring. Cool briefly and chop coarsely.
Melt butter in a small saucepan and cook, stirring, until the milk solids brown and smell nutty, about 4 minutes. Pour into a heatproof mixing bowl and cool for 1 minute.
Whisk both sugars, miso and kosher salt into the butter. Whisk in egg and vanilla until combined.
Fold in the flour mixture in two or three additions. Fold in nuts and both kinds of chocolate. Cover and refrigerate for at least 30 minutes.
Heat oven to 350°F with racks in the upper and lower thirds. Line two baking sheets. Scoop about 3 tablespoons dough per cookie, leaving at least 2 inches between portions. Sprinkle with flaky salt.
Bake for 14–16 minutes, rotating and switching trays halfway through, until the edges are set. Gently press the warm tops with a spatula if needed to flatten. Cool on the trays for 5–10 minutes, then transfer to a rack.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Miso Double-Chocolate Macadamia Cookies
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Ingredients
156 g all-purpose flour about 1 1/4 cups for the base batch- ½ tsp baking soda
- ¾ cup macadamia nuts
- ½ cup butter
- 100 g dark brown sugar
- 50 g granulated sugar
- 2 tbsp white miso
- 1 tsp Diamond Crystal kosher salt or half as much Morton
- 1 large egg at room temperature for mixing
- 1 tsp vanilla extract
- ½ cup semisweet or bittersweet chocolate chips
- ½ cup white chocolate chips
- flaky salt to finish
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Whisk flour and baking soda in a bowl. Toast macadamias in a dry skillet over medium-low heat for about 5 minutes, stirring. Cool briefly and chop coarsely.
- Melt butter in a small saucepan and cook, stirring, until the milk solids brown and smell nutty, about 4 minutes. Pour into a heatproof mixing bowl and cool for 1 minute.
- Whisk both sugars, miso and kosher salt into the butter. Whisk in egg and vanilla until combined.
- Fold in the flour mixture in two or three additions. Fold in nuts and both kinds of chocolate. Cover and refrigerate for at least 30 minutes.
- Heat oven to 350°F with racks in the upper and lower thirds. Line two baking sheets. Scoop about 3 tablespoons dough per cookie, leaving at least 2 inches between portions. Sprinkle with flaky salt.
- Bake for 14–16 minutes, rotating and switching trays halfway through, until the edges are set. Gently press the warm tops with a spatula if needed to flatten. Cool on the trays for 5–10 minutes, then transfer to a rack.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Why chill the dough?
Chilling firms the butter-rich dough so it can be portioned into large scoops.
How large are the cookies?
Use approximately 3 tablespoons dough per cookie and leave room for spreading.
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