Search

Tahini-miso-cookies

Based on 7 ratings

Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

“An adaptation of NYT Cooking’s Peanut butter-miso cookies, these are butterscotch-y, subtly savory, and both crisp and chewy. #stayhomekeepcooking”

Difficulty

Easy 👌
15
min.
Preparation
15
min.
Baking
120
min.
Resting

Ingredients

Pieces:-18+
225 g flour
¾ tsp baking soda
½ tsp baking powder
115 g butter (room temperature)
220 g brown sugar
100 g sugar
80 g white miso paste
80 g tahini
egg
1½ tsp vanilla extract
100 g sesame seeds

Utensils

  • 3 bowls
  • hand mixer with beaters
  • rubber spatula
  • ice cream scoop
  • baking sheet
  • parchment paper
  • plastic wrap
  • oven
  • Step 1/4

    Add flour, baking soda, and baking powder a bowl and mix to combine, then set aside. Add butter, brown sugar, and sugar to a separate bowl and beat with a hand mixer until very light and fluffy, approx. 5 min.
    • 225 g flour
    • ¾ tsp baking soda
    • ½ tsp baking powder
    • 115 g butter (room temperature)
    • 220 g brown sugar
    • 100 g sugar
    • 2 bowls
    • hand mixer with beaters

    Add flour, baking soda, and baking powder a bowl and mix to combine, then set aside. Add butter, brown sugar, and sugar to a separate bowl and beat with a hand mixer until very light and fluffy, approx. 5 min.

  • Step 2/4

    Add miso and tahini to the butter-sugar mixture and mix until combined. Scrape down the sides of the bowl and mix again. Add egg and vanilla and mix just to combine, then add some of the flour mixture and mix in on low speed. Add remaining flour and mix just until combined.
    • 80 g white miso paste
    • 80 g tahini
    • egg
    • 1½ tsp vanilla extract
    • rubber spatula

    Add miso and tahini to the butter-sugar mixture and mix until combined. Scrape down the sides of the bowl and mix again. Add egg and vanilla and mix just to combine, then add some of the flour mixture and mix in on low speed. Add remaining flour and mix just until combined.

  • Step 3/4

    Add sesame seeds to a bowl. Use an ice cream scooper to scoop some of the cookie dough, then add to the bowl of sesame seeds and cover the ball. Transfer to a parchment-lined baking sheet. Repeat until all the cookie dough is gone, then cover the baking sheet with plastic wrap and chill dough for at least 2 hours, or overnight.
    • 100 g sesame seeds
    • bowl
    • ice cream scoop
    • baking sheet
    • parchment paper
    • plastic wrap

    Add sesame seeds to a bowl. Use an ice cream scooper to scoop some of the cookie dough, then add to the bowl of sesame seeds and cover the ball. Transfer to a parchment-lined baking sheet. Repeat until all the cookie dough is gone, then cover the baking sheet with plastic wrap and chill dough for at least 2 hours, or overnight.

  • Step 4/4

    • oven

    Preheat oven to 350F/180C. Remove some cookies from the baking sheet so there’s enough room for them to spread out while baking. Bake the cookies for approx. 8 min., then use a fork to gently flatten them a bit. Continue baking for 8 - 10 more mins. Let cool completely and enjoy!

More delicious ideas for you