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Miso White Chocolate Macadamia Cookies AKA Sausalitos

This is a fabulous combination of sweet and salty!

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 3/4 cup macadamia nuts
  • 1/2 cup unsalted butter (1 stick)
  • 1/4 cup granulated white sugar
  • 1/2 cup dark brown sugar, slightly packed
  • 1/2 tsp. Kosher salt Or 1 tsp. Diamond Crystal salt
  • 1 lge. egg At room temperature
  • 2 Tbsp. white miso
  • 1/2 cup chocolate chips Either bittersweet or semi-sweet. I used semi-sweet Ghiardelli.
  • 1/2 cup white chocolate chips
  • 1 tsp. vanilla Always use good quality vanilla; like Nielsen Massey.
  • Flaky sea salt Like Maldon or Fleur de Sol

Instructions

  • Whisk the flour and baking soda in a small bowl to combine. Set aside.
  • Toast the nuts in a dry small skillet over medium-low heat, stirring often until golden; about 5 minutes. Transfer the nuts to a cutting board. Let cool. Very coarsely chop. You want to keep the pieces quite large.
  • Heat the butter in same skillet over medium heat, swirling and scraping the bottom of the pan often with a rubber spatula until it foams and browns; about 4 minutes. Scrape into a heatproof bowl. Add the miso and let cool.
  • Add the brown and white sugars, and kosher salt to the brown butter. Whisk, breaking up any clumps of miso until sugars are dissolved. Whisk in an egg and vanilla. Working in 3 batches sift and add the dry ingredients, folding after each addition until no dry spots remain. Add nuts, and both white and dark chocolate chips and fold until just combined. Cover and chill dough for at least 1 hour and up to a day.
    Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Using a #20 scoop (or about 3 Tbsp.) portion out the dough about 2 inches apart.
  • Bake cookies, rotating half way through baking until golden around the edges, 14 to 16 minutes. Remove from the oven and, using a spatula, lightly press down on cookies. Let cookies cool on the baking sheet for about 5-10 minutes. At this point the cookies are fragile and can break if you remove them too soon. Transfer to a wire rack and top with the flaky sea salt.

Notes

Bon Appetit instructs you to add the sea salt to the cookies before baking. I wanted to see and taste the salt so added after they were baked.