Directions

1. Preheat the oven to 350F.

2. In a medium saucepan, melt the butter and miso over low heat until dark brown and fragrant, about 15 minutes. Allow to cool.

3. In a large bowl, whip the browned miso butter with the dark brown sugar, light brown sugar, and white sugar until light and creamy.

4. Add in the eggs, vanilla extract, and bourbon and mix until integrated. Add the tahini and mix.

5. 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.

6. Prepare 2 cookie sheets with parchment paper and use a 2-inch ice cream scooper to scoop and shape cookies. Place the scooped cookie dough about 2 inches apart and cover to refrigerate for 30 minutes.

7. Once chilled, bake for 12-15 minutes or until the cookies are golden brown and still a little raw in the middle. Sprinkle with sea salt.

8. Cool the cookies for 5 minutes and remove with a metal spatula to a cooling rack to cool completely.