Miso White Chocolate–Macadamia Cookies

An excellent cookie! The first round that I baked stayed pretty tall and not flat like in the photo, so I smooshed the next batch down after scooping the dough. The semisweet chips round out the sweetness from the white chocolate chips really nicely. Can't wait to make these again!

Delicious!! I used all 72% dark chocolate chips since we don't like white chocolate.

Holy moly. So good. Only had red miso so used slightly less. This recipe is going to be responsible for some weight gain in this house! and worth it

LOVE them. At first I thought the batter was too loose and gloopy but after an hour or two in the fridge it tightened up and made terrific cookies! I don't have a scoop so I measured them out at ~62-65 grams each before I baked. I have a convection oven and I set it as recommended but they cooked faster, more like 11-12 minutes.

These are phenomenally good. Like, I probably won't make anything else ever again. Have made them twice now, following the recipe exactly, and they're perfect every time.

Great recipe. Don't forget to lightly push top of cookie down, and flaky salt. New favorite cookie

So delicious! The miso brown butter base of this cookie is so good. I didn't have any Macadamias so I swapped them out for chopped walnuts, and used all dark chocolate chunks instead of a mix of dark and white. Will definitely make again with different combinations.