Instructions

1. Make the cookies: In a medium bowl whisk together the flour, cocoa powder, baking soda and salt.
2. In a large bowl beat together the butter and sugars until no longer lumpy. Mix in the egg.
3. With the mixer on low speed, beat the flour mixture into the butter mixture about 1/2 at a time. I typically do a few stirs by hand first to ensure the flour doesn’t spray up. The batter will be thick. Stir in the chocolate chips.
4. Cover the bowl with plastic wrap and place in the fridge to chill for at least 3 hours or overnight.
5. When ready to bake, preheat the oven to 350F degrees and line cookie sheets with parchment paper or baking mats.
6. Form the dough into balls of about 1 tablespoon of batter each, or about 1 inch in diameter (about the size of a ping pong ball). Place the cookie dough balls 2 inches apart on the lined baking sheets. I like to use a cookie scoop for this. If the dough is too hard to form into balls, let it sit on the counter for 10-15 minutes to soften up first.
7. Bake the cookies 1 sheet at a time in the middle rack of the oven for 8-10 minutes, or until the tops look just set. Cool the cookies on the cookie sheet for at least 10 minutes before transferring to a cooling rack.
8. Make the frosting: In a large bowl, beat the butter and miso until fluffy.
9. Add in 1 1/2 cups powder sugar and salt. Beat on low speed, and increase to medium speed as the powder sugar starts to incorporate.
10. Beat in the rest of the powdered sugar if needed, and the cream 1 tablespoon at a time until the desired sweetness and thickness is reached.