Peanut Butter Miso Organic Cookie Dough
Cookie Dough
Choose size
Order by Wednesday 6pm for this Friday's delivery.
These cookies were the result of a happy accident. (The best things always are, aren’t they?) When the peanut butter ran out, similarly creamy white miso stepped in. The other ingredients were tweaked to offset the miso’s savory character, and what came out of the oven was salty and sweet, crunchy and chewy. The miso's bracing brackishness is not at all what you'd expect — it mellows beautifully into the dough, so each cookie is ready to shine the moment they arrive. A roll in organic Demerara sugar adds a subtle crunch that pairs perfectly with the tender center.
What they're made of
Freshly milled organic flour, organic baking soda, organic baking powder, organic unsalted butter, organic free trade cane sugar, organic free trade light brown sugar, organic non-GMO white miso paste, organic non-GMO chunky peanut butter, local farm raised eggs, organic non-GMO vanilla extract, organic free trade Demerara sugar Pro Tip: Love a thin, crispy cookie? Halfway through baking, pull the sheet out and slam it on the counter a few times — this knocks the air out and flattens the dough. Slide it back in the oven and let it finish. Crispy edges, chewy center, no extra effort.
Preheat your oven to 350°F — while it's warming up, roll each dough ball in the organic Demerara sugar (a little container is included for this) until coated. Place them on a lined baking sheet about 3 inches apart (parchment paper or a nonstick mat both work). Bake about 15 minutes until the edges are crisp and the centers are slightly puffed but still a little underdone. Pull the sheet out and give it a good slam on the counter to flatten and crinkle them, then slide it back in for 3–4 more minutes. One more slam when they come out. Let them cool on the sheet for a few minutes, then move to a rack.
Mixed
By hand in a licensed commercial kitchen on the East End.
Delivered
Cold, in a kraft box, every Friday across the Hamptons.
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