David's Cookie Recipe

This recipe is HEAVILY modified from the original recipe at America's Test Kitchen.

Hardware

Ingredients

Wet Ingredients

1 3/4 sticks. Split this into 2 piles, 1 pile of 10 tablespoons, 1 pile of 4 tablespoons

I use a lot of molasses plus white sugar instead of using brown sugar, which can get rock hard in the pantry

It's really hard to overdo the vanilla here, so go crazy

If you use kosher salt, then season to taste

Don't add this if you have a soy allergy!

I use a mix of semisweet and bittersweet chips. Also use more than you think. Also, chopping up a chocolate bar to go in as well really helps

Dry Ingredients

Method

  1. In a large bowl place 4 tablespoons of butter, sliced into smaller chunks.
  2. Brown the remaining 10 tablespoons of butter in a pan, taking care not to burn. Once browned, add the browned butter to the bowl with the cold butter. Mix gently to stir to bring down the temperature.
  3. Mix in the sugar, molasses, salt, vanilla, miso, egg, and egg yolk, and whisk until smooth (30 seconds).
  4. Let the mixture stand for 3 minutes, then whisk for 30 seconds. Repeat 2 more times until the mixture is thicker and shinier.
  5. Add the flour, baking powder, and chocolate. With a spatula, carefully fold until no dry spots of flour remain.
  6. Chill in the fridge for at least 30 minutes. Longer is better here, up to 3 days.

Baking

  1. Preheat your oven to 350°F. This temperature will be extremely specific to your oven.
  2. Use a cookie scoop to portion out the dough onto a baking sheet lined with parchment paper. I prefer smaller (1-2 tablespoon) cookies, but the choice is yours.
  3. Bake for 10-12 minutes, rotating halfway through. This time will be extremely specific to your oven.
  4. Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.