PERFECT CHOCOLATE CHUNK COOKIES with Miso | The most iconic American treat

INGREDIENTS
1 3/4 cups/ 248 g all purpose flour
1/2 teaspoon baking soda
14 tablespoons unsalted butter, divided in method
3/4 cup/ 150 g dark brown sugar
1/2 cup/ 100 g granulated sugar
2 teaspoons pure vanilla extract
1 tablespoon white or yellow Miso paste/ or 1/2 teaspoon sea salt
1 large egg and 1 large egg yolk
1 1/4 cups/ 200 g - 212 g dark chocolate and milk chocolate
3/4 cup pecans or walnuts, toasted and chopped ( optional)
Because most people scoop flour differently, I highly encourage the use of a digital scale when measuring ingredients to get consistent results, and I have provided weight measurements for that reason
Yogurt, sour cream, peanut butter, pumpkin purée, and the like are all examples of semi solids: ingredients that fall somewhere between a liquid and a solid. I always measure these types of ingredients in a liquid measuring cup, which gives a little more volume than a dry measuring cup because the cup is slightly bigger. If you are not using a scale to measure these ingredients, I highly recommend using a liquid measuring cup, so your baked goods will turn out correctly.