Miso Chocolate Chip Cookies

2 1⁄2 cups all-purpose flour
3⁄4 teaspoon baking powder
1⁄2 teaspoon baking soda
1 teaspoon fine salt
3⁄4 cup butter, softened
1⁄4 cup white or yellow miso paste
3⁄4 cup brown sugar
3⁄4 cup white sugar
2 large eggs
1 1⁄2 teaspoons vanilla
1 1⁄2 cups Private Selection™ 43% Cacao Semi-Sweet Chocolate Chips

Directions

1. In medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
2. In large mixing bowl, use mixer on medium speed to beat together butter, miso, brown sugar and white sugar until fluffy. Add eggs, one at a time, beating well with each addition. Add vanilla; beat to combine.
3. Add dry ingredients to butter mixture; beat on low speed until combined. Stir in chocolate chips.
4. Portion dough into 1½” balls. Cover. Refrigerate at least 2 hours or up to 2 days. Dough can also be frozen for up to 2 months.
5. Preheat oven to 350°F. Line baking sheet with parchment paper.
6. On prepared baking sheet, arrange dough balls 3” apart.
7. Bake 13-17 minutes or until golden brown around edges. Tap each pan against the counter to deflate slightly.
8. Cool on pan 1-2 minutes before removing to wire rack to cool.
10. Step 9
11. Store in an airtight container at room temperature.