The moment you bite into these delightful treats, you’ll understand why this Chocolate Miso Pan-Bang Cookies Recipe is a game-changer in the world of homemade cookies. Combining the rich umami depth of white miso with luscious dark chocolate, these cookies offer an unforgettable balance of sweet and savory that’s chewy on the inside, crisp and ripple edged on the outside. This recipe’s unique ‘pan-bang’ technique creates that signature rippled texture you’ll want to share with everyone you know. Trust me, once you make these cookies, they’ll be your new go-to for any occasion!
Ingredients You’ll Need
Don’t let the ingredient list intimidate you because it’s wonderfully straightforward, and each item plays a starring role in capturing the magic of this recipe. From the creamy butter that creates that tender texture, to the white miso that adds an irresistible savory twist, everything works together to bring these cookies to life.
- 1 cup unsalted butter, softened: Provides rich moisture and helps achieve a tender crumb.
- 1 1/4 cups granulated sugar: Balances sweetness with a touch of crunch.
- 1/4 cup brown sugar, packed: Adds chewiness and depth thanks to molasses content.
- 2 tablespoons white miso paste: Brings a subtle umami flavor that elevates the chocolate beautifully.
- 1 large egg: Acts as a binder, ensuring the dough holds together perfectly.
- 1 tablespoon vanilla extract: Enhances all flavors with a warm, sweet aroma.
- 2 cups all-purpose flour: The base of the cookie, creating structure.
- 1/2 teaspoon baking soda: Helps the cookies rise and gives them their signature softness.
- 1/2 teaspoon salt: Balances sweetness and brings out flavors.
- 6 oz chopped dark chocolate: Melts into gooey pockets and adds richness.
- 2 tablespoons coarse sugar: Sprinkle on top for a beautiful sparkle and crunch.
How to Make Chocolate Miso Pan-Bang Cookies Recipe
Step 1: Cream Butter, Sugars, and Miso
Start by beating the softened butter with granulated sugar, brown sugar, and white miso paste. This mixture will turn light and fluffy in about 2 to 3 minutes, creating a wonderfully creamy base that builds the cookie’s flavor and texture.
Step 2: Incorporate Egg and Vanilla
Beat in the egg and vanilla extract until everything is perfectly blended. This step ensures the moisture and flavor are well combined for a smooth dough that bakes evenly.
Step 3: Mix Dry Ingredients and Combine
In a separate bowl, whisk together the flour, baking soda, and salt, then gradually add to the wet ingredients. Mixing just until combined is key here to avoid a tough cookie.
Step 4: Shape and Chill the Dough
Scoop out generous 3-tablespoon sized balls of dough—about 12 in total—and place them on a parchment-lined baking sheet with space in between. Freeze the dough balls for 15 minutes to help the cookies hold their shape and develop that signature texture.
Step 5: Bake and Pan-Bang for Ripples
Preheat your oven to 350°F (175°C). Bake six cookies at a time for 8 minutes, then remove the tray and give it a sharp bang against the oven rack. Repeat banging every 2 minutes until the edges are rippled and golden brown, around 14 to 15 minutes total. This playful ‘pan-bang’ technique is what gives these cookies their extra-crispy edges and irresistibly crinkled look.
Step 6: Add the Chocolate Swirl and Sugar Finish
While cookies are still warm, press a small indent into the center of each and fill with melted dark chocolate. Use a spoon or piping bag to swirl the chocolate into the cookies, then sprinkle with coarse sugar. Let cool for 10 minutes before serving to let the chocolate set beautifully.
How to Serve Chocolate Miso Pan-Bang Cookies Recipe
Garnishes
These cookies shine best on their own, but you can add a touch of extra charm with a sprinkle of flaky sea salt or a dusting of cocoa powder. This will heighten the chocolate and miso flavors for a stunning presentation.
Side Dishes
Pair these cookies with a cup of strong coffee or a delicate green tea to balance out their rich flavor. For an indulgent treat, serve alongside a scoop of creamy vanilla or matcha ice cream.
Creative Ways to Present
Arrange these pan-bang cookies in a rustic wooden basket lined with parchment for a casual gathering, or stack them on a pretty platter for dessert at a dinner party. Adding edible flowers or fresh berries around the platter brings a colorful, fresh twist to the presentation.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and delightful for up to five days—perfect for sharing with friends or enjoying with a late-night cup of tea.
Freezing
If you want to make a batch ahead of time, freeze the shaped dough balls on a tray, then transfer them to a freezer bag for up to three months. Bake straight from frozen by adding a couple of extra baking minutes.
Reheating
To revive stored cookies, warm them in a 300°F (150°C) oven for 5 minutes or pop them in the microwave for 10-15 seconds. This will refresh the melty chocolate and soften the texture for a just-baked experience.
FAQs
What makes these cookies ‘pan-bang’ style?
The ‘pan-bang’ name comes from the unique baking step where you bang the cookie sheet against the oven rack. This technique creates the signature rippled texture and crispy edges that set these cookies apart.
Can I substitute miso paste with something else?
Miso paste adds a special umami flavor that’s hard to replicate. If you must substitute, a small amount of soy sauce or tahini could work, but expect a different flavor profile that won’t be quite as rich.
Why use white miso instead of red miso?
White miso is milder and sweeter, which perfectly balances the sweetness of the cookie. Red miso is stronger and saltier, which might overpower the chocolate’s smooth richness.
Can I use milk or white chocolate instead of dark chocolate?
Dark chocolate’s bitterness complements the salty miso beautifully, but milk or white chocolate can be used if you prefer a sweeter cookie. Just be aware the flavor balance will shift to a milder, sweeter taste.
How do I prevent my cookies from spreading too much?
Freezing the dough balls before baking is key to controlling spread. Also, make sure your butter isn’t too soft or melted. Following the recipe’s chilling steps helps maintain the perfect shape and texture.
Final Thoughts
If you love cookies with a twist, this Chocolate Miso Pan-Bang Cookies Recipe will quickly become a favorite in your baking repertoire. The surprising umami from the miso paired with melty dark chocolate and the playful pan-bang technique make for an unforgettable treat that’s as fun to make as it is to eat. Go ahead, give it a try and watch these cookies steal the show at your next gathering!
Print
Chocolate Miso Pan-Bang Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Description
These Chocolate Miso Pan-Bang Cookies combine the rich, savory flavors of white miso with the deep intensity of dark chocolate. The unique baking technique involves ‘banging’ the baking tray during baking to create perfectly rippled, golden edges. Soft yet crisp, these cookies offer a delightful balance of sweet and umami, making them a memorable treat for cookie lovers seeking something extraordinary.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1/4 cup brown sugar, packed
- 2 tablespoons white miso paste
- 1 large egg
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Chocolate Topping
- 6 oz chopped dark chocolate (for melting and swirling)
- 2 tablespoons coarse sugar (for sprinkling)
Instructions
- Make the Dough: In a large bowl, beat together the softened butter, granulated sugar, brown sugar, and white miso paste until the mixture is light and fluffy, about 2-3 minutes. This step ensures the miso flavor is well incorporated and the dough is aerated.
- Add Wet Ingredients: Beat in the large egg and vanilla extract until fully combined and smooth, ensuring even distribution throughout the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, mixing just until combined to avoid overworking the dough and developing gluten.
- Shape and Freeze Dough: Scoop out dough balls, about 3 tablespoons each (yielding 12 cookies). Place them spaced apart on a parchment-lined baking sheet. Freeze the dough balls for 15 minutes to help maintain shape during baking.
- Preheat and Bake: Preheat your oven to 350°F (175°C). Bake 6 cookies at a time for 8 minutes. Then, open the oven and firmly bang the baking tray against the oven rack to create ripples in the cookie edges. Continue baking and banging the tray every 2 minutes for an additional 6-7 minutes until the edges are golden and rippled, totaling 14-15 minutes of baking time.
- Add Chocolate Swirl Topping: While the cookies are still warm, use a spoon or piping bag to create a small indent in the center of each cookie. Fill the indent with melted dark chocolate and swirl it gently for a decorative effect. Sprinkle coarse sugar over the cookies for added texture and sweetness. Allow cookies to cool for 10 minutes before serving.
Notes
- Freezing the dough before baking is crucial to help the cookies keep their shape during baking and achieve the desired texture.
- The ‘pan-bang’ technique creates unique rippled edges that add to the cookie’s texture and visual appeal.
- Use good quality dark chocolate for melting to enhance the flavor contrast with the savory miso in the cookie dough.
- Coarse sugar adds a pleasing crunch and a sparkling finish to the cookies.
- Cookies can be stored in an airtight container at room temperature for up to 4 days.
