Husband and wife duo Harry Posner and Natalie Dial are the founders of California farm-to-table restaurant TOMAT in Westchester where they have an entire kitchen dedicated to pastry. Every morning their team makes the breakfast pastries and desserts from scratch, including miso chocolate chip cookies, which you can try making at home.
Read more about the couple, how they built their neighborhood restaurant and balance running a business with raising two young children in our L.A. Parent spotlight.
Ingredients
2 cups (4 sticks/ 1 lb) butter (room temp)
2 Tbsp white miso paste
¾ cups, packed, dark brown sugar
½ cup + 2 Tbsp granulated sugar
3 large eggs
1 Tbsp vanilla paste
â…“ cup + 1 Tbsp AP Flour
2½ tsp baking soda
3¾ tsp (1 Tbsp + ¾ tsp) baking powder
2 tsp course sea salt
8 oz. (about 1â…“ cups chopped) chocolate 60% (rough chop)
16 oz. (about 2â…” cups chopped) chocolate 70% (rough chop)
Process
- In a mixer fitted with paddle attachment—cream butter, miso paste, and sugars together until combined and light in color. Do not overmix.
- Add in eggs and vanilla, scraping bowl in between.
- Sift and add dry ingredients, do not overmix.
- Add in chocolate pieces (reserve a few bigger chunks for the top), allow dough to just come together.
- Scoop into 2 oz. (3 tbsp) balls and place on sheet pan lined with parchment paper.
- Top each ball with a bigger chocolate chunk.
- Chill in fridge for at least 1 hour before baking.
- Bake at 160C (320F) for 12-14 minutes or until edges of cookie are golden (commercial ovens are stronger, so you may need to bake a bit longer at home!).The cookies will continue to cook a bit as they cool on the sheet pan. Top each cookie with a pinch of flaky Maldon salt, if desired.
