Step 1

In a medium saucepan, add the pecans and lightly toast over medium heat for 3 minutes until fragrant. Lower the heat to low, add in the coconut oil and brown sugar. Cook for 10 minutes, stirring occasionally. Strain the coconut oil into a heat proof container. Let the coconut re-solidify in the fridge or leave at room temperature.

Step 2

Pre-heat oven to 325°. On a small baking sheet, add all the white chocolate. Place in oven and melt all the chocolate, mixing extremely well every 5 to 6 minutes, until caramelized. This should take about 20-40 minutes. Keep a watchful eye on the chocolate to make sure it doesn't burn. If your oven runs hot, lower the temperature to 300°. Once desired color, removed from oven and add in puffed rice, mix until combined. Pour onto a sheet of parchment paper and spread into a thin layer. Freeze for 20 minutes. Roughly chop chocolate, in varying sizes and store in fridge until ready to use.

Step 3

Add the brown butter (3/4c or 165g)* and both sugars to a bowl of a stand mixer. Mix on medium for 2-3 minutes, scraping down sides occasionally. Add in the aquafaba, and mix on medium for 3-5 minutes. In a small bowl, add the flours, baking powder, baking soda, coffee and salt. Whisk to combine. Add in the vanilla extract and miso to the brown butter mixture. Mix on medium for another minute until combined. Add in the dry ingredients, a half cup at a time, on low speed. Once all the dry ingredients are incorporated, add in the chopped caramelized white chocolate. Mix by hand or “pulse” the stand mixer, just to get the chocolate dispersed. Using a large cookie scoop, scoop out the dough onto a parchment lined baking sheet. Cover the cookie dough in plastic wrap and chill in the fridge for at least 2 hours. Preheat oven to 350° degrees. Place balls of cookie dough on a parchment lined baking sheet leaving 3 inches of space in between each cookie. Freeze the baking sheet with cookies for 10 minutes, this will help the cookies spread less so do not skip! Bake for 12-15 minutes until lightly golden around the edges. Let cool for 5-10 minutes, and then transfer to a cooling rack to completely cool.