It's a good cookie, but not as good as BA's Browned Butter cookies, so why not just make those? 350 degrees for the same time as in the recipe resulted in perfectly browned but not burnt cookies. The cookies burned every time at 375, which affected the flavor, and resulted in a drier cookie. Why did i just preheat my oven in order to chill my dough for an hour. They came out very soft, so I left the cookies on the baking tray for 5 min to cook a little longer in the residual heat, and then moved them off the tray. I also followed what the other comments said and baked for 12-13 min at 350 instead of 375. The cookies tasted very good, but I couldn't taste the miso at all. My question exactly : why are we told to pre-heat the oven at the start of the recipe, and then told to put the dough in the fridge for an hour? Why do far too many recipes tell us to pre-heat the oven, rather than using the smarter, more energy-conserving directive of 'place baking sheet into pre-heated 375 degree oven?' I’ll probably try them again with a little less flour and baking soda and a lower oven temp. The miso flavour is very very minimal but there is a slight saltiness to them from the miso. Or maybe the baking temperature or time? I did 350F for 13minutes and the cookies turned out cakey in the middle and crunchy on the outside. I think the ratios must be off for these. They spread so I think would be great for ice cream sandwiches as well. Listened to other reviewers and did 350 temp and kept in oven less time. (Of course, the smaller amounts, like baking soda, are universally measured using spoons, which are standard globally, so those are okay as is.) Thanks for including weights for some of the ingredients, but you left out equivalents for the butter and the chocolate chips. With all that said, these were delicious cookies and I will be making again.Īs others have mentioned, the instruction to 'preheat to 375°' belongs at the beginning of 'Step 2', since 'Step 1' ends with a hold of 'about 1 hour'.Īlso, to avoid confusion, the oven temperature should explicitly say '375☏', as well as including at least the international oven equivalent of '190☌' ('gas mark 5' for UK cooks is optional). This recipe makes a lot! Basically two batches. I would take note of what type of cookie pan you have and factor that into the timing) I added extra miso and it was still a subtle flavor. I left the cookies on the Nordic Ware pan in for about 15 minutes and 12 on the darker pan. I have two very different cookie sheets (one is vintage, thick dark metal, which browns everything much faster, and the other was a silver colored Nordic Ware sheet with a herringbone pattern).

I baked at 350 degrees and they came out great. Could not taste the miso and overall the texture was too crunchy.Īs some reviewers have mentioned, these cookies do have a somewhat odd cakey texture. Followed recipe exactly aside from preheating oven while cookies were chilling, as others suggested, but they were WAY overcooked. I don’t know why I continue trying Bon appetite recipes, especially baked goods, as they ALWAYS disappoint!!! These cookies were aweful. Let baking sheets cool completely, then repeat process with remaining dough.ĭo ahead: Cookies can be baked 3 days ahead. Transfer cookies to wire racks and let cool. (You will have dough leftover.) Step 3īake cookies, rotating top to bottom and front to back, until golden brown and crisp around edges, 12–15 minutes. scoop (2 Tbsp.), portion dough into balls and divide between 2 large parchment-lined baking sheets, spacing at least 2' apart. Using a wooden spoon, stir in dry ingredients, then stir in chocolate chips. Add eggs one at a time, beating well after each addition and adding vanilla with the final egg. 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. Whisk flour, baking soda, and salt in a medium bowl. Place racks in upper and lower thirds of oven preheat to 375°.

Moso chocolate