If you had asked me a few years ago what I thought of when someone mentioned Bon Appetit, I would have said it was complicated foodie recipes for people who cared more about talking about food than they did actually eating food. Harsh, but for the longest time, it seemed so unapproachable and needlessly fussy. Then I started watching the YouTube videos being put out by the BA Test Kitchen and I had to admit I was wrong. Are there people there who take themselves a little too seriously? Absolutely, but there are plenty of others who genuinely enjoy food and are interested in exploring all that our current culinary renaissance has to offer.
This weekend I decided to dip my toe in the BA baking pool and try out a pretty straightforward cookie recipe that I’ve been eyeing for a while now. Miso-Almond Butter Cookies.
- 1¼ cups whole wheat flour
- ½ tsp. baking soda
- 10 Tbsp. unsalted butter
- 1 cup (packed) dark brown sugar
- 1 large egg
- ⅓ cup smooth almond butter
- ¼ cup miso
- 1 tsp. vanilla extract
- 1 cup bittersweet chocolate chips or wafers (*see note)
- Flaky sea salt
- Place racks in upper and lower thirds of oven; preheat to 350°. Whisk flour and baking soda in a medium bowl.
- Melt butter in a small saucepan over medium heat, swirling occasionally, until it foams, then browns, 5–6 minutes. Transfer to a medium bowl and let cool 5 minutes. Add brown sugar and stir until well combined, about 1 minute. Add egg and continue to stir until mixture is smooth, about 1 minute longer. Add almond butter, miso, and vanilla and stir until well combined. Mix in dry ingredients, scraping down sides of bowl as needed, until combined. *If you aren’t feeling the chocolate dip (instructions below), now is the time to stir in ½ cup chocolate chips. Let dough rest 10 minutes.
- Scoop 2-tablespoonfuls of dough and roll into a ball (you should have 16 balls). Arrange on 2 parchment-lined baking sheets, spacing 2″ apart. Make a crosshatch pattern with a fork across tops of dough (if fork sticks to dough, dip into water before continuing). Bake cookies, rotating sheets halfway through, until lightly browned and firm around the edges, 12–14 minutes. Let cool.
- Melt chocolate in a microwave in 20-second blasts, stirring in between, until completely smooth. Dip 1 side of each cookie into chocolate and return to baking sheets. Let sit at room temperature until chocolate hardens, about 2 hours. Sprinkle with sea salt.
I think I built these cookies up a little too much in my mind. I was certain that they were going to be unusual, but hands down the most incredible cookie I’ve ever tasted… but they turned out to be merely okay. Probably a little better than okay, but still, I was kind of disappointed.
They were unique though; I don’t think I’ve ever had a cookie that toys with the savory, sweet balance in quite the same way. The miso added an earthiness that worked really well with the almond butter. I expected the browned butter to play a stronger roll in the flavor profile, but I think it just brought out the depth of the miso flavor and added a little more richness to the cookie overall. I let the cookies cool overnight before dipping them in chocolate, and my personal opinion is that they are better without the chocolate. I would like to pair them with some really great vanilla ice cream and maybe turn the two into an ice cream sandwich. Andy, on the other hand, thought the chocolate was the perfect addition and was of the opinion that it “made the cookie.”
Overall I am pleased that I gave the recipe a try. It took away a little of the intimidation that I felt from the BA recipes, and although the cookies weren’t my favorite, it was really nice to experience something I’d never tried before. Maybe I’ll do a deep dive and come up with another cookie recipe I just have to try.