Almond Butter Miso Cookies

Directions

• In a medium bowl, combine flour, baking soda and baking powder, and whisk until incorporated. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, mix butter, light brown sugar and granulated sugar at medium speed until light and fluffy, about 5 minutes.
• Add miso and almond butter to the mixing bowl, and continue to mix at medium speed, about 1 minute. Scrape down sides of the bowl to make sure all of the ingredients are evenly incorporated, and mix a bit more if needed. Add egg and vanilla extract, and mix until just combined.
• Add ⅓ of the flour mixture to the mixing bowl, and mix on low speed until flour mixture is incorporated. Repeat with remaining flour mixture in two batches until all of it is incorporated.
• Transfer dough to a container or plastic wrap. Refrigerate for 2 hours and up to overnight: the longer the dough is refrigerated, the more mellow the flavors will be.
• Place ½ cup Demerara sugar into a small bowl. Using a cookie scoop or a spoon (approximately 1½ tablespoons), form a ball of dough and roll. Drop the dough ball into the bowl of Demerara or Turbinado sugar, and coat. Transfer each ball to a parchment-lined baking sheet, arranging them about 3 inches apart. Repeat with all of the dough.
• When ready to bake, heat oven to 350 degrees. Bake cookies for about 15 minutes, until crisp at the edges and slightly puffed in the middle. They should still be a bit underdone in the center. Pull out the baking sheet and hit it against a counter. Place back into the oven to finish for about 3 to 4 minutes. When cookies are firm at the edges and slightly puffed in the center, pull them out and again hit the baking sheet against the counter. The cookies should appear flat and crinkly at the center.
• Let the cookies cool on a baking sheet for a few minutes, then transfer to a cooling rack. Store fully cooled cookies in an airtight container; they should retain their chewy texture for a few days.