Name: Miso White Chocolate-Macadamia Cookies
Yield: Makes 10–12
Ingredients: 1¼ cups (156 g) all-purpose flour; ½ tsp. baking soda; ¾ cup macadamia nuts; ½ cup (1 stick) unsalted butter; ½ cup (100 g) dark brown sugar; ¼ cup (50 g) granulated sugar; 2 Tbsp. white miso; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; 1 large egg, room temperature; 1 tsp. vanilla extract; ½ cup semisweet or bittersweet chocolate chips; ½ cup white chocolate chips; Flaky sea salt

Closeup of several miso white chocolate macadamia cookies topped with flaky salt

Photograph by Isa Zapata, Food Styling by Judy Kim, Prop Styling by Nicole Louie

This extra-chewy and nutty chocolate chip cookie is really an ode to a favorite store-bought treat: the Pepperidge Farm Sausalito, featuring milk chocolate chips and macadamia nuts. (As a kid I devoured them while watching ABC’s TGIF lineup.) My slightly more adult spin stays true to its core essence, while scaling back the sugar to a not-too-sweet level. I’ve also added brown butter and a dollop of miso to provide depth and balance. Don’t forget to toast your macadamia nuts to bring out all their buttery flavor.