1 cup packed brown sugar
½ cup unsalted butter, at room temperature
2 tablespoons white sugar
4 tablespoons shiro miso (white fermented soybean paste)
1 teaspoon vanilla extract
1 large egg
1 large egg yolk
1 tablespoon lemon juice
2 cups all-purpose flour
1 teaspoon sea salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup dark chocolate chips
½ cup chopped walnuts
Cream brown sugar, butter, and white sugar together in a stand mixer until light and fluffy, about 2 minutes. Add miso and mix for 30 seconds; scrape down the sides of the bowl. Add egg and vanilla extract; mix for 30 seconds. Add egg yolk and lemon juice; mix until all ingredients are incorporated, scraping down the sides of the bowl as necessary, about 2 minutes.
Mix flour, salt, baking powder, and baking soda together in a separate bowl. Add 1 cup flour mixture at a time to the wet ingredients, mixing for 30 to 45 seconds after each addition. Stir in chocolate chips and walnuts. Turn dough out onto a large sheet of parchment paper. Pull up the sides of the parchment paper and squeeze the batter together into a log. Wrap parchment paper around the log and place in the freezer for 1 hour.
About 15 minutes before baking the cookies, preheat the oven to 350 degrees F (182 degrees C). Line a baking sheet with parchment paper or a silicone pad.
Remove cookie dough from the freezer and cut or slice the log into 2 tablespoon-sized pieces. Shape each piece into a round ball and press flat with the palms of your hands to form a somewhat-thick disk, and place 2 inches apart on the prepared baking sheet.
Bake in batches in the preheated oven until edges are golden brown, 12 to 14 minutes. Remove pan from the oven and allow to sit for 3 minutes before removing cookies to a wire rack to cool completely.
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