Baking is my favorite form of science. The calm I get from following protocols, meticulously assembling ingredients and heat in the correct order to produce a sweet reward is one of my favorite ways to find balance. Farming seaweed and being an avid baker means I can get pretty pushy with seaweed-based desserts (the eye-rolls from friends and family when I ambush them with said pastries are priceless). But this particular recipe is a unanimous hit with friends, strangers, and brutally honest family members alike, so I feel pretty alright about convincing you to put seaweed flakes in your cookies. The miso paired with brown butter is a beautiful compliment to the toasty ocean flavor of dried dulse. The slight acidity of a higher-percentage dark chocolate rounds it all out to produce a nuanced yet highly gobble-able chocolate chipper.
This recipe is modified from Butternut Bakery.
Dulse, Brown Butter, + Miso Chocolate Chunk Cookies
1/2 cup (110g) unsalted butter
1 1/2 Tablespoons white miso paste
1/2 cup (100g) granulated sugar
1/2 cup (100g) dark brown sugar, packed
1 tsp vanilla extract
1 large egg
1 1/4 cup (165g) all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
5 Tablespoons toasted Dulse, crushed
6 oz 70-80% cocoa dark chocolate, chopped
Add the butter to a saucepan over medium heat. Melt down and heat until browned.
Pour the browned butter into a measuring glass and add the miso paste. Whisk to combine and set aside.
Preheat the oven to 350F and line a large baking sheet with parchment paper.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
In a large mixing bowl, add the sugar, dark brown sugar, and cooled miso brown butter. Whisk to combine.
Add in the egg and vanilla and whisk vigorously until the mixture turns pale and creamy.
Pour in the dry ingredients and use a rubber spatula to fold the two together. Right before the dry ingredients are fully mixed in, add in the chopped chocolate and fold to fully combine.
Add crushed Dulse and fold until just combined.
Use a large 2 oz scoop or 1/4 measuring cup and scoop out the cookies.
Optional: Add a Tablespoon more crushed Dulse to a small dish. Then gently press the tops of the cookie dough balls into the seaweed so they cover the very tops of each cookie.
Place 4 cookies on the baking sheet spaced a few inches apart. Bake for 11-13 minutes, or until the edges are a light golden brown and the centers look barely underdone.
Allow the cookies to rest on the baking sheet for about 5 minutes, then transfer to a cooling rack and bake the remaining cookies.
Let the cookies cool for about 20-30 minutes.
