Name: Miso Chocolate Chip Cookies
Yield: Makes 36
Ingredients: 2¾ cups (344 g) all-purpose flour; 1 tsp. baking soda; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; 1 cup unsalted butter (2 sticks), room temperature; 1 cup (packed; 200 g) light brown sugar; ¾ cup (150 g) granulated sugar; ¼ cup white miso; 2 large eggs; 2 tsp. vanilla extract; 2 cups bittersweet chocolate chips

Photo by Laura Murray

A salty-sweet chocolate chip cookie from chefs Marcus Samuelsson and Tiana Gee, which was originally on the menu at Samuelsson’s Harlem spot Ginny’s Supper Club.

Recipe notes

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