White miso paste is the way to go when adding miso into your desserts. It's has the right amount of miso flavor without it being too strong. It's salty, a little sweet, and milder in flavor compared to the darker miso pastes out there. I use the shin skirakiku white miso paste because I love the flavor of it. Rule of thumb, if you like it as a soup you'll love it in your sweets. Pretty much like wine.
Adding miso paste to your sweets, replaces adding in any salt but also gives your sweets this delicious flavor. It's nothing crazy and you won't even know that it's miso. To me it was like that secret ingredient that bakeries use but they never tell you what it is. In your mind you're like I LOVE these cookies but the hell is that flavor?! Well, I don't know about other people's cookies but in my cookies it's miso paste.
Miso Dark Chocolate Cherry Cookies
Makes 20 - 2 inch cookies
INGREDIENTS:
1/2 cup of brown sugar
1/4 cup of white sugar
1 stick of unsalted softened butter
1 egg
1 teaspoon of vanilla extract
3 tablespoons of white miso paste
1 1/2 cups of all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 cup of chocolate wafers
3/4 cup of dried cherries
INSTRUCTIONS:
1.) Preheat the oven to 375 degrees Fahrenheit.
2.) In a standing mixer, beat together the sugar and butter until light in color. Approx 5 minutes.
3.) Add in 1 egg, vanilla extract, and white miso paste until fully combined.
4.) With the mixer off, add in the flour, baking soda, and baking powder. Beat on low just to combine but you still want a little bit of flour.
5.) Next add in your chocolate wafers and dried cherries. Beat until combined.
6.) Chill the dough for 15 minutes.
7.) Using a 2 tbsp cookie scoop, scoop out cookie dough and place each cookie dough ball about 2 inches apart on to a parchment lined baking tray.
8.) Bake for 10-12 minutes! They last for 5 days but trust me they will be gone that day. :)