Description
This Chocolate Miso Pan-Bang Cookies recipe delivers rippled, crispy edges with soft centers, a rich chocolate flavor deepened by savory white miso, and an irresistible texture from the pan-banging technique. It’s a unique twist on classic cookies, perfect for dessert lovers who enjoy sweet and salty flavor combinations.
Ingredients
1 cup unsalted butter
2 tablespoons white miso paste
1 cup brown sugar
½ cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
¾ teaspoon baking soda
1½ cups bittersweet chocolate chunks
Flaky sea salt for topping (optional)
Instructions
1. Cream the butter and miso together until smooth, then add brown sugar and granulated sugar and beat until fluffy.
2. Add egg and vanilla extract, mixing until fully incorporated.
3. Gradually add the flour and baking soda, mixing just until combined.
4. Fold in the chocolate chunks evenly throughout the dough.
5. Chill the dough for 30 to 60 minutes. Scoop into ¼ cup-sized balls and space apart on a baking sheet.
6. Bake at 350°F (180°C) for 10 minutes. Open the oven and bang the pan on the rack to create ripples.
7. Repeat banging every 2 minutes until cookies are golden with ripples, about 14–16 minutes total.
8. Let cookies cool 5 minutes on the pan before transferring to a rack. Sprinkle with flaky sea salt if using.
Notes
Use white miso for the perfect mild umami balance in these cookies.
Chill the dough before baking to prevent overspreading.
Don’t skip the pan-banging—it’s key for those signature ripples!
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cookie
- Calories: 310
- Sugar: 20g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg