Step 1

In a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until paler and fluffy, a few minutes. Add the egg, miso, and optional vanilla extract and mix until combined. Scrape down the sides of the bowl as needed.

Step 2

Tip or sift in all the dry ingredients and mix on low speed until fully incorporated, scraping down the sides of the bowl as needed. Toss in the chocolate and fold with a spatula to distribute throughout the dough.

Step 3

Line a baking sheet with parchment paper. Scoop large balls of dough onto the prepared baking sheet, leaving at least 2 inches between each ball. You should have enough for 6 cookie balls. It's up to you if you want to flatten them or not. I like them thick, rustic, and chunky. Freeze, uncovered, for about 30 minutes. Alternatively, freeze all of the dough before scooping them.

Step 4

Meanwhile preheat the oven to 350°F (180°C) with a rack in the center. Bake the cookies for about 18 minutes, until the centers are set and the edges are crispy. Remove from oven and add marshmallows and other toppings directly on the hot cookies. Let the cookies cool and set on the baking sheet directly. Enjoy!