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Miso Tahini Chocolate Chunk Cookies
Miso Tahini Bourbon Chocolate Chunk Cookies take traditional chocolate chunk cookies to the next level. Balancing the nuttiness of Soom Tahini with umami, sweet, salty and mild flavors makes for a complex and satisfying treat.
Recipe courtesy of Shushy Turin-Shine. Connect with her on social @cookinginheelss.
1 stick (½ cup) butter
1 Tbsp miso
1 cup dark brown sugar
¼ cup light brown sugar
½ cup white sugar
1 Tbsp vanilla
1 Tbsp bourbon
½ cup Soom Premium Tahini
2 cups flour
½ tsp salt
1½ tsp baking powder
1½ tsp baking soda
12 oz. dark chocolate chunks
Sea salt, for topping
Preheat the oven to 350F.
In a medium saucepan, melt the butter and miso over low heat until dark brown and fragrant, about 15 minutes. Allow to cool.
In a large bowl, whip the browned miso butter with the dark brown sugar, light brown sugar, and white sugar until light and creamy.
Add in the eggs, vanilla extract, and bourbon and mix until integrated. Add the tahini and mix.
In a separate bowl, mix flour, salt, baking powder, and baking soda. Add it to the butter tahini mixture and mix until a dough forms. Fold in the chocolate chunks.
Scoop the cookie dough with a 2-inch ice cream scooper and cover. Refrigerate for 30 minutes.
Prepare 2 cookie sheets with parchment paper and place the scooped cookie dough about 2 inches apart. Bake for 12-15 minutes or until the cookies are golden brown and still a little raw in the middle. Sprinkle with sea salt.
Cool the cookies for 5 minutes and remove with a metal spatula to a cooling rack to cool completely.
Dietary Preferences: Kosher