Miso Chocolate Chip Cookies (Printable Version)
Buttery, chewy cookies with white miso and semi-sweet chocolate chips, creating a rich umami flavor profile.
# What You Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
05 - 1 cup unsalted butter, softened
06 - 1/3 cup white miso paste
07 - 1 cup light brown sugar, packed
08 - 1/2 cup granulated sugar
09 - 2 large eggs
10 - 2 teaspoons vanilla extract
→ Add-ins
11 - 1 1/2 cups semi-sweet chocolate chips or chopped chocolate
12 - Flaky sea salt for sprinkling
# How-To:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well blended. Set aside.
03 - In a large bowl, beat the softened butter, white miso paste, brown sugar, and granulated sugar together until creamy and smooth, approximately 2-3 minutes.
04 - Add the eggs one at a time, beating thoroughly after each addition. Mix in the vanilla extract until fully incorporated.
05 - Gradually add the dry ingredient mixture to the wet mixture, mixing just until combined and no dry streaks remain. Avoid overmixing.
06 - Gently fold in the chocolate chips or chopped chocolate until evenly distributed throughout the dough.
07 - Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing cookies about 2 inches apart to allow for spreading.
08 - Sprinkle the tops of each cookie with flaky sea salt if desired for a sweet-salty finish.
09 - Bake for 11-13 minutes until the edges are golden brown and the centers appear slightly soft and underbaked.
10 - Let cookies rest on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely before serving.
# Expert Tips:
01 -
- The miso creates this incredible depth that makes people ask whats different but never guess the secret ingredient
- They stay chewy for days, developing this caramel-like intensity that regular cookies just cant achieve
02 -
- Room temperature ingredients are non-negotiable here, cold butter creates weird lumps that never fully incorporate
- The dough will smell more miso-forward than the finished cookies, dont panic, the baking process transforms everything
03 -
- Use white shiro miso instead of red or mixed, anything darker will overpower the delicate balance
- Chop a good chocolate bar instead of chips for those Instagram-worthy puddles and varied texture