Miso Espresso Salted Caramel Cookies

STEP 1: MAKE THE SALTED CARAMEL

Put the granulated sugar and water in a small saucepan over medium-high heat. Cook without stirring, swirling the pan now and then, until the syrup turns deep amber. Take the pan off the heat and carefully whisk in the warm heavy cream (it will bubble up), then the butter and fine sea salt. Return to low heat and simmer for 2 minutes, until the caramel coats a spoon thickly. Pour into a bowl and leave to cool and thicken.

STEP 2: MAKE THE GANACHE

Put the chopped dark chocolate in a heatproof bowl. Bring the heavy cream just to a simmer in a small saucepan and pour it over the chocolate. Leave for 1 minute, then stir until smooth. Set aside at room temperature until thick enough to pipe, then spoon into a small piping bag.

STEP 3: CANDY THE PEANUTS

Heat the granulated sugar and water in a small saucepan until bubbling. Add the peanuts and stir over medium heat for 3 to 4 minutes, until the sugar coats them and turns golden. Spread on parchment paper, leave to cool, then chop roughly.

STEP 4: MIX THE WET INGREDIENTS

Stir the instant espresso powder into the vanilla extract until dissolved. In a large bowl, whisk the cooled melted butter with the light brown sugar and granulated sugar for 1 minute. Whisk in the white miso until no lumps remain, then the espresso mixture and the eggs, until glossy. Add no extra salt: the miso seasons the dough.

STEP 5: FINISH THE DOUGH

Whisk the flour and baking soda together in a separate bowl, then fold into the wet mixture until no dry streaks remain. Fold in the chopped dark chocolate.

STEP 6: PORTION AND CHILL

Scoop 30 portions with the #20 cookie scoop, about 1½ oz each. Weigh a few on a kitchen scale and adjust so they all match. Chill on a tray for 30 minutes. Meanwhile, heat the oven to 375°F with racks in the upper and lower thirds, and line two large baking sheets with parchment paper.

STEP 7: BAKE

Place 7 or 8 portions on each sheet, 3 inches apart. Bake for 12 to 14 minutes, swapping the sheets halfway, until the edges are deep golden and set and the centers have lost their wet shine. Judge the first round by the edges and adjust the time for the second round if needed. Do not take them out early: an underbaked cookie cannot hold its toppings.

STEP 8: COOL COMPLETELY

Leave the cookies on the sheets for 10 minutes, then move them to wire racks and cool completely. Bake the remaining portions the same way on cooled, freshly lined sheets.

STEP 9: ADD THE CARAMEL

Only when the cookies are completely cold, spoon 1 teaspoon of thick caramel onto the center of each and spread it slightly.

STEP 10: PIPE THE GANACHE

Pipe a single thin line of ganache across the caramel on each cookie.

STEP 11: FINISH AND SET

Press three pieces of candied peanut into the ganache and add two or three flakes of flaky sea salt. Leave for 10 minutes to set before stacking or serving. Store airtight at room temperature in a single layer for up to 3 days.