Start to finish: 50 minutes, plus chilling and cooling
Makes 1 1/2 dozen cookies
Ingredients:
252 grams (1¾ cups plus 3 tablespoons) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
8 tablespoons (1 stick) salted butter, room temperature
199 grams (1 cup) packed dark brown sugar
122 grams (1/2 cup plus 1 tablespoon) white sugar
88 grams (¼ cup plus 2 tablespoons) chunky peanut butter (see note), room temperature
75 grams (¼ cup) white miso
2 teaspoons toasted sesame oil or roasted peanut oil
1 large egg
2 teaspoons vanilla extract
62 grams (⅓ cup) turbinado sugar
Method:
In a medium bowl, whisk together the flour, baking powder and baking soda. In a stand mixer with the paddle attachment, beat the butter, brown sugar and white sugar on medium-high until well combined, about 3 minutes. Add the peanut butter, miso and oil, then beat, scraping the bowl once or twice, until light and fluffy, about 2 minutes. Add the egg and vanilla and beat again, then scrape the bowl.
With the mixer on low, gradually add the flour mixture. Mix, scraping the bowl as needed, just until the dough is evenly moistened, 1 to 2 minutes. Using a spatula, mix the dough by hand to ensure no pockets of flour remain; the dough will be very soft. Press a sheet of plastic wrap against the surface of the dough and refrigerate for at least 2 hours or up to 24 hours.
When ready to bake, heat the oven to 350°F with a rack in the middle position. Line two baking sheets with kitchen parchment. Put the turbinado sugar in a small bowl. Divide the dough into 18 portions, about 3 tablespoons each, then roll into 1 1/2-inch balls. Dip each in the turbinado sugar to coat one side; set sugared side up on the prepared baking sheet, nine per sheet. Bake one sheet for 10 minutes.
Remove the baking sheet from the oven and firmly rap it twice against the counter to deflate the cookies. Bake for another 5 to 7 minutes, or until the cookies have fissured and are golden at the edges. Cool the cookies on the baking sheet on a wire rack for 10 minutes. Using a metal spatula, transfer the cookies to the cooling rack and cool completely. Meanwhile, repeat with the second batch of cookies.