Creating delicious Chocolate Miso Pan-Bang Cookies is a breeze. Follow these simple steps to ensure perfect results every time:

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream Butter and Sugars: In another mixing bowl, combine the softened butter, granulated sugar, brown sugar, and miso paste. Beat until the mixture is light and fluffy.
4. Add Egg and Vanilla: Stir in the egg and vanilla extract to the butter and sugar mixture until well combined.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid over-mixing.
6. Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips and optional nuts into the cookie dough.
7. Scoop Dough: Use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bang the Pan: After placing the cookie dough on the sheet, lift the pan about 6 inches off the counter and let it drop to create a pan-bang effect. This technique helps achieve a chewy middle.
9. Bake: Place the sheet in the preheated oven and bake for 12-15 minutes or until the edges are lightly golden.
10. Cool: Once baked, remove the cookies from the oven and let them cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.

These straightforward steps will guide you to create the most irresistible Chocolate Miso Pan-Bang Cookies effortlessly!