Miso Buttered Toast Cookies

Steps

1. 1

   Brown a portion of the butter by setting a pan over medium heat and melting it until it turns a golden color and the milk solids at the bottom are toasty and fragrant. Set aside to cool.

2. 2

   Toast sourdough bread until deeply golden. Immediately spread with butter, then pulse in a food processor until they become breadcrumbs. Divide the crumbs, reserving some for the dough and some for coating.

3. 3

   In a stand mixer, combine the cooled brown butter with the remaining room-temperature butter, white sugar, brown sugar, and miso. Mix until creamy.

4. 4

   Add the eggs, vanilla extract, and molasses to the mixer. Continue mixing for another two minutes.

5. 5

   Add the flour, baking soda, baking powder, and salt. Mix until just combined.

6. 6

   Fold in the reserved internal breadcrumbs, blonde chocolate, and white chocolate.

7. 7

   Divide the dough into 10 portions (approximately 80 grams each) and roll each ball into the reserved exterior breadcrumbs.

8. 8

   Place the dough balls on a tray, cover, and refrigerate for at least 2 hours (ideally overnight) to hydrate the dough.

   Start 2-hour timer
9. 9

   Preheat the oven to 375ºF (190 °C) (190ºC (375 °F)) ten minutes before removing the dough from the fridge.

10. 10

    Stud the tops of the cookies with any remaining chocolate pieces and bake for about 10 minutes until lightly golden.

    Start 10-minute timer
11. 11

    Let the cookies cool on the baking sheet for a few minutes before serving.