Ingredients:

  • ½ cup unsalted butter (113g)
  • 1 ¼ cup all-purpose flour (150g)
  • ½ teaspoon baking soda (2g)
  • ½ teaspoon ground cinnamon (2g)
  • ¼ teaspoon salt (1.5g)
  • 1 cup light brown sugar (200g)
  • 1 egg yolk
  • ½ teaspoon vanilla extract (2.5ml)
  • 1 small banana, mashed (1/4 cup or 60g)
  • 2 tablespoons white miso (30g)
  • ¼ cup pistachio kernels, roughly chopped (35g)
  • 2 oz dark chocolate, chopped (56g)

Instructions:

  1. Preheat the oven to 350°F (177°C).
  2. Melt the unsalted butter in a saucepan over medium heat. Reduce heat to medium-low and cook until brown bits form. Remove from heat and set aside.
  3. In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Set aside.
  4. In a large bowl, combine the browned butter and light brown sugar, whisking until smooth. Add the egg yolk and whisk until well incorporated. Mix in vanilla extract, mashed banana, and white miso until light and fluffy.
  5. Gradually fold the dry ingredients into the wet mixture until just combined.
  6. Gently fold in the pistachios and dark chocolate until evenly distributed.
  7. Line two baking sheets with parchment paper.
  8. Use a medium cookie scoop to portion the dough onto the prepared baking sheets, leaving space between each cookie.
  9. Bake in the preheated oven for 12-14 minutes, until the edges are golden brown.
  10. Allow cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.