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 information
Yield
Makes 36
Ingredients
Preparation
Step 1
Whisk flour, baking soda, and salt in a medium bowl. Using an electric mixer on medium-high speed, beat butter, brown sugar, granulated sugar, and miso in a large bowl, scraping down sides of bowl as needed, until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition and adding vanilla with the final egg. Using a wooden spoon, stir in dry ingredients, then stir in chocolate chips. Chill dough until firm, about 1 hour.
Step 2
Place racks in upper and lower thirds of oven; preheat to 375°. Using a 1-oz. scoop (2 Tbsp.), portion dough into balls and divide between 2 large parchment-lined baking sheets, spacing at least 2" apart. (You will have dough leftover.)
Step 3
Bake cookies, rotating top to bottom and front to back, until golden brown and crisp around edges, 12–15 minutes. Transfer cookies to wire racks and let cool. Let baking sheets cool completely, then repeat process with remaining dough.
Do Ahead: Cookies can be baked 3 days ahead. Store airtight at room temperature.
Recipe notes
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