Recipes Chocolate Chip Cookies with Red Miso Buttercream 5.0 (5,640) Add your rating & review Chef Erik Bruner-Yang adds umami to the classic sugar-salt combination by spreading these crisp-chewy chocolate-chip cookies with a rich, sweet-savory miso buttercream that's flecked with minced lemon verbena. By Erik Bruner-Yang Erik Bruner-Yang F&W Star Chef » See All F&W Chef Superstars Restaurants: Toki Underground, Maketto (Washington, DC) Experience: Sticky Rice (Washington, DC) What recipe are you most famous for? Taipei curry chicken ramen. It’s a hybrid of Japanese curry, Japanese ramen and Taiwanese fried chicken. What’s your favorite cookbook of all time? Probably the original Morimoto cookbook. And I love the Uchi cookbook. Is there a culinary skill or type of dish that you wish you were better at? Provençal French cooking. I think Japanese cooking and French cooking are so in tune in terms of technique. What’s your current food obsession? Laotian food. There’s this awesome restaurant here, in the suburbs, called Bangkok Golden, and the woman who’s the chef, chef Seng, she just makes the best Laotian food. It’s spicy, it’s fishy, it’s fermented—it’s everything you never knew you liked. What’s your favorite best-bang-for-the-buck ingredient? Any dried fish: dried fish flakes, whole dried sardines, salt cod. What is the most cherished souvenir you’ve brought back from a trip? I always take spoons from restaurants. I’m a spoon thief. I just like to have them, and I remember where they’re all from. What’s your dream project? I want to open a spaghetti and meatball place in Taipei. I really just want to cook spaghetti and meatballs in a 500-square-foot space in Taiwan. That’s my retirement plan. What ingredient will people be talking about in five years? Kaffir lime. It’s just so awesome. You can use it for meats, vegetables, salad, pastry. It’s hard to get it here, but if you invest the time into growing your own it’s pretty incredible. You can grow them inside your house. Food & Wine's Editorial Guidelines Updated on February 15, 2023 Print Rate It Share Share Tweet Pin Email Photo: © Marcus Nilsson Active Time: 45 mins Total Time: 1 hrs 45 mins Yield: 3 1/2 dozen cookies, 1 1/2 cups Red Miso Buttercream Ingredients 2 sticks unsalted butter, softened 1 cup granulated sugar 1 cup light brown sugar 2 large eggs 2 teaspoons pure vanilla extract 1 teaspoon baking soda 2 teaspoons hot water 3 cups all-purpose flour 1/2 teaspoon salt 2 cups chopped bittersweet chocolate Red Miso Buttercream 1 stick unsalted butter, softened 1 tablespoon red miso 1/4 cup confectioners' sugar 1/2 teaspoon pure vanilla extract 1 teaspoon very finely chopped fresh lemon verbena Directions Make the cookies Preheat the oven to 350°F and line three baking sheets with parchment paper. In a standing electric mixer fitted with the paddle, beat the butter until creamy, 1 minute. Add the granulated sugar and brown sugar and beat at medium speed until light and fluffy, 3 minutes. Beat in the eggs and vanilla. In a bowl, dissolve the baking soda in the hot water and stir into the batter. At low speed, beat in the flour and salt until incorporated. Add the chocolate and beat just to distribute evenly. Scoop 1 1/2-inch balls of dough onto the lined baking sheets, spacing them 1 1/2 inches apart. Bake in the center of the oven, one baking sheet at a time, for 16 minutes, until golden; shift the baking sheet from front to back halfway through. Let the cookies cool. Serve with the Red Miso Buttercream. Meanwhile, make the Red Miso Buttercream In a medium bowl, using a handheld electric mixer, beat the butter with the red miso at medium speed until smooth. Beat in the confectioners’ sugar and vanilla extract. Then stir in the lemon verbena and serve. Make ahead The cookies can be stored in an airtight container for up to 5 days. The miso buttercream can be refrigerated for up to 5 days; allow to soften at room temperature before serving. Rate it Print