It's a matter of great debate among chocolate chip cookie lovers: Chewy and gooey? Cakelike and tender? Crisp and crunchy? (Or maybe you're one of those people who likes to eat just the dough? We see you.)
"THEEESE!! Gluten-free game chang-er," said one reader about Ali Slagle's miso chocolate chip cookies. While it's hard to believe that any cookie made without butter, flour or leaveners, can hold its own among the chocolate chip cookie greats, this one does and more.
A combination of miso, light brown sugar, nut butter and vanilla extract create crisp, chewy edges; soft, gooey middles and a rich salted caramel flavor. You can use any kind of nut or seed butter you have, keeping in mind that each type will create a slightly different cookie, with some having a more pronounced flavor (like peanut) than others. (Cashew is the least noticeable.)
Looking for more cookies? Find 24 more of our readers' most-loved chocolate chip cookie recipes at nytcooking.com.