Description
Beautiful Asian inspired cookies from Kat Lieu’s newest cookbook 108 Asian Cookies
Ingredients
Units
Scale
- 1/2 cup Unsalted Butter
- 1/3 cup + 1 tbsp Brown Sugar
- 1/4 cup White Sugar
- 1 1/4 cup All Purpose Flour
- 1/4 cup Black Sesame Seeds
- 1/2 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/4 cup Black Sesame Paste
- 1 Egg
- 1 Tbsp Japanese Whisky or Maple Syrup
- 1 tsp Red Miso Paste
- 6 oz White Chocolate Bar, chopped
- Sea Salt Flakes, optional
Instructions
- Brown butter in a heavy bottomed saucepan, over medium heat, whisking continuiolys until the butter foams, and then the milk solids begin to brown. The butter is golden, and brown, not black bits on the bottom. You’re looking for a nutty aroma. Transfer the butter to a heatproof mixing bowl, set aside to cool.
- In a separate large bowl, whisk together flour, black sesame seeds, bakingsoda, and bakingpowder. Set aside.
- Add the black sesame paste, egg, Japanese whisky (or maple syrup), and miso to the cooled browned butter and mix until consistent. You can also mix this with a hand mixer or stand mixer with a paddle attachment if desired.
- Add the dry ingredients/flour mixture and mix until a uniform dough forms. Fold in the chopped white chocolate chunks.
- Cover the dough and refrigerate about 30 minutes, or you can leave it overnight.
- While the dough chills, preheat the oven to 350 degrees to ensure it has come up to temperature properly. Place the baking racks on the upper-middle, and lower-middle placements.
- Line two baking sheets with parchment paper.
- Scoop 2 tablespoons of dough, and form a ball. You can also use a large cookie scoop. Make about 12-15 balls of cookie dough. Place onto lined baking sheets. Press any chunks of white chocolate that have fallen out, back into the top of the cookie dough balls.
- Bake the cookies about 15 minutes, switching the baking sheets onto the opposite rack halfway through baking. The white chocolate edges will turn golden brown.
- Remove and set on a cooling rack. Sprinkle with sea salt if desired.
- Allow the cookies to cool on the baking sheets about 15 minutes, then transfer to wire rack with a spatula to cool completely.
Notes
Recipe from Kat Lieu’s 108 Asian Cookies Cookbook