First, gather your ingredients and preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly. While the oven heats up, take a medium bowl and add flour, baking soda, baking powder, and salt. Use a whisk to combine these dry ingredients well, then set the bowl aside.
Next, in the bowl of a stand mixer fitted with the paddle attachment, add unsalted butter, light brown sugar, and white sugar. Beat on medium speed until the mixture is light and fluffy, which should take about 5 minutes. This step is crucial as it incorporates air into your batter, making your cookies tender and airy.
Once the butter and sugars are well combined, add in the white miso paste and chunky peanut butter. Mix for an additional minute, scraping down the sides of the bowl to ensure everything is well blended. You'll notice a creamy, rich texture forming.
Now, crack in the egg and pour in the vanilla extract. Mix on low speed until just combined. Be careful not to overmix, as this could lead to denser cookies. Just a quick stir to combine will do!
With the mixer on low, gradually add the dry flour mixture in three batches. Mix until just combined after each addition. You want to see some streaks of flour remaining; it's okay if it's not fully mixed at this point.
Now, carefully fold in the white chocolate chips using a spatula. This step ensures that the chips are evenly distributed throughout the dough, giving you sweet bites in every cookie.
Transfer the cookie dough to a container, cover it, and let it chill in the refrigerator for at least 2 hours or even up to 1 day if you're planning ahead. Chilling the dough helps the flavors develop and keeps the cookies from spreading too much in the oven.
After the dough has chilled, it’s time to bake! Line a rimmed baking sheet with parchment paper. In a shallow bowl, pour in the turbinado sugar. Scoop about 2 tablespoons of chilled cookie dough and roll it into a ball in your hands. Then roll the ball in the turbinado sugar until it’s well coated. This gives your cookies that beautiful sugary crust.
Slightly flatten the rolled ball and place it on the prepared baking sheet. Repeat this process with the remaining dough, spacing the cookies about 2 inches apart. To finish, sprinkle some black and white sesame seeds on top for garnish.
Finally, bake the cookies in the preheated oven for about 15 to 17 minutes, or until they are golden brown around the edges. The center may look a little soft, but they will firm up as they cool. Let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
