Miso White Chocolate Chip Cookies

There’s a good chance that you’re giving me stroooong side-eye right now.

“Miso…in coookies?”

Yes, girl. In cookies. I didn’t exactly invent this idea but I have been seeing white and red miso being used in “hip, cool” bakeries so I figured I’d give it a go.

They add a lot of rich nuttiness to cookies, think peanut butter or almond butter. This cookie almost tastes like it has a mild nut butter in it rather than miso but not really. It’s hard to describe, but I will say it’s very savory. It goes SO well with white chocolate. And the salt just takes it over the edge.

Yesterday I showed a lil’ sneak peek on the Instagram and a lot of ppl were like WHITE MACADAMIA! And I was like well…sorta.

And they sort of remind me of them but more interesting. Remember when you’d go to the mall, eat a Mrs. Field cookie and look at lingerie in Victoria’s Secret and go to The Gap. I miss those dayz!

I actually always dreamed of getting those cookie cakes with my name written on them but then when the time came, I could never make the sacrifice because I LOVE CAKE.

This base cookie recipe is super chewy but crispy on the edges. I looooove it. It’s wildly adapted from the turtle cookies in The Year of Cozy.

I’m guessing it’s chilly where you are…and probably rainy. It’s like that here. This means that the oven should be on at all times. And these cookies should be inside that warm oven baking away, minutes from your belly.

Miso White Chocolate Chip Cookies

Print

4 from 1 vote

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Serving Size: 46 cookies (small cookies) or 22 (plentiful-sized cookies)

Ingredients

• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoon baking powder
• 1 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1 cup, plus 2 tablespoons, unsalted butter, room temp
• 1/4 cup white sweet miso paste
• 1 1/4 cups light or dark brown sugar
• 1 cup white sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 12 ounces white chocolate chips

Directions

• In a large bowl, mix together the flour, baking powder, baking soda and salt.
• In the bowl of a stand-up mixer, using the paddle attachment, beat the butter, miso and sugars together until the mixture turns a pale brown color, about 2 to 3 minutes. Crack in the eggs and pour in the vanilla. Beat once more until the eggs are fully incorporated. In 2 batches, add the flour mixture, beating just until the flour is fully incorporated. Pour in the white chocolate chips and mix once more for a few seconds.
• You can bake these right away, though I love letting them rest in the fridge overnight. When you're ready to bake, preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Using a tablespoon measure, scoop out balls of dough and roll them with your palms. Place them about 3-inches apart on the baking sheets. Bake one sheet at a time for 10 to 12 minutes or until the edges are lightly golden brown. Let the cookies cool on the baking sheets for 5 minutes. Transfer the cookies to a wire rack and let them cool to room temperature before serving (or eat them warm--live!). Repeat with the remaining dough.

Notes

Let's talk size: I used a small ice cream scoop and got 46 cookies. I've used a bigger ice cream scoop (#40) and have gotten 22 cookies.

Let's talk miso: I like this white miso and love the brand, Cold Mountain. Where do I find miso? You can usually find miso paste in the refrigerated section right next to the tofu.