Chocolate Miso Pan-Bang Cookies

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Imagine biting into a cookie with the crispy edges of a croissant, the deep cocoa notes of a brownie, and an irresistible salty-sweet umami that lingers. That’s exactly what you get with these Chocolate Miso Pan-Bang Cookies. This is not your ordinary chocolate chip treat. The secret lies in the pan-banging method that creates those signature ripples and the addition of white miso, which gives every bite a savory depth that balances the sweetness beautifully.

These cookies are perfect for adventurous bakers looking for a gourmet twist on classic flavors. The dramatic ridges created by the pan-bang technique aren’t just eye-catching—they make for a layered texture that’s crispy on the outside and chewy in the center. Whether you’re serving them with coffee or as an impressive dessert at your next gathering, they’ll disappear fast.

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What Kind of Miso Should I Use?

White miso (also called shiro miso) is the best choice for this recipe. It’s the mildest variety and adds a gentle, slightly sweet umami that complements chocolate rather than overpowering it. Avoid red or brown miso, which can be too strong and salty for cookies.

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Ingredients for the Chocolate Miso Pan-Bang Cookies

White Miso Paste: Brings a delicate, salty-sweet umami to balance the richness of the chocolate.

Dark Brown Sugar: Adds a deep molasses flavor and chewy texture.

Granulated Sugar: Helps crisp the edges and sweeten the dough.

Unsalted Butter: Creates that classic rich cookie base and supports the pan-bang technique.

Eggs: Provide structure and moisture.

Vanilla Extract: Enhances the chocolate’s depth.

All-Purpose Flour: The foundation of the dough—just enough to hold those ripples together.

Baking Soda: Ensures proper spreading and lift.

Dark Chocolate Chunks: Rich and bittersweet, they melt into gooey puddles.

Sesame Seeds: Optional, but they add a toasted crunch and aesthetic pop.

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How To Make the Chocolate Miso Pan-Bang Cookies

Step 1: Cream the Butter, Sugars, and Miso

Start by beating the butter, white miso, dark brown sugar, and granulated sugar until creamy and fluffy. This step is crucial for flavor and structure.

Step 2: Add Wet Ingredients

Mix in the eggs and vanilla extract, beating until well combined and smooth.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together flour and baking soda. Gradually add to the wet mixture until a dough forms.

Step 4: Fold in Chocolate

Gently stir in dark chocolate chunks. Try to distribute them evenly without over-mixing the dough.

Step 5: Shape and Chill

Scoop the dough into large balls and chill for 30 minutes. This helps control spreading.

Step 6: Bake and Bang

Place dough balls spaced far apart on a parchment-lined tray. Bake at 375°F (190°C). At the 8-minute mark, open the oven and firmly bang the tray against the rack. Repeat every 2 minutes until cookies are done (about 12-14 minutes). This creates the signature ripples.

Step 7: Finish and Cool

Once baked, immediately sprinkle with sesame seeds. Let cool on the pan before transferring.

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Serving and Storing Chocolate Miso Pan-Bang Cookies

These cookies are best served fresh while still slightly warm, allowing the chocolate to remain molten and the edges crisp. Pair them with a cold glass of milk or a hot espresso for a bakery-style experience at home.

To store, keep them in an airtight container at room temperature for up to 4 days. You can also freeze the cookie dough balls and bake straight from frozen with just a few extra minutes added to the baking time.

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What to Serve With Chocolate Miso Pan-Bang Cookies?

Salted Caramel Latte

The caramel and salt combo harmonizes with the miso perfectly.

Matcha Ice Cream

Creamy and slightly bitter matcha provides a refreshing contrast.

Bourbon Vanilla Whipped Cream

Add a dollop on top for an elevated dessert plate.

Roasted Strawberry Compote

Its tangy sweetness complements the deep chocolate flavor.

Black Sesame Hot Chocolate

For double the toasty sesame experience.

Espresso Affogato

A scoop of vanilla ice cream and a shot of espresso alongside one of these cookies is dreamy.

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Want More Cookie Ideas with a Twist?

If you loved these Chocolate Miso Pan-Bang Cookies, you’ll want to try more daring and delightful cookie creations. Check out:

• Chocolate Cherry Cookies Recipe for a fruity-chocolate indulgence.
• Moist and Chewy Banana Oatmeal Raisin Cookies when you’re craving something hearty and nostalgic.
• Salted Caramel Cupcakes to lean even deeper into that sweet-salty flavor balance.
• Strawberry Cream Cheese Crumble Cookies for a creamy-tart delight.
• Caramel Cheesecake Cookies when you’re craving a luscious dessert hybrid.

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Save This Pin For Later

Save this delicious idea to your favorite Pinterest board so it’s easy to find when you’re ready to whip it up again.

Tried it with a twist? Maybe some tahini swirls or flaky sea salt on top? I’d love to hear how it turned out—drop your tips or questions in the comments below.

Need more inspiration? Explore my daily kitchen creations on SavorQueen.com on Pinterest. Your next favorite might be waiting there.

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