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

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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)

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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.