These Miso Chocolate Chip Cookies are the best of so many worlds. The ends are slightly crispy and chewy with a super soft center. The miso adds a wonderful, unexpected savory element to this sweet chocolate chip cookie.
“Miso…in coookies?” Yes, girl. In cookies. I didn’t exactly invent this idea but using white and red miso being used in baked good has been on trend for the last few years. And for good reason.
Miso adds a lovely, rich nuttiness to cookies. At first bite, the flavor is very subtle. You have to think about it and then you’re like “Ohhhh yeah. There it is.”
Why Miso in Cookies
It gives a wonderful savory element to these cookies. I’ve put miso in desserts before too! And it’s always been such a great pairing with chocolate.
How to Make Miso Chocolate Chip Cookies
- Whisk together the dry ingredients. With this recipe we have all-purpose flour, baking powder and baking soda.
- Cream together the unsalted butter, miso, brown sugar, granulated sugar and vanilla. I like to do this for 3 to 4 minutes, until super light and fluffy.
- Crack in the egg. And then mix it just until combined.
- Add the dry ingredient mixture. And then mix it on low until you mostly don’t see any speckles of flour.
- Pour in the chopped chocolate and give it a last mix.
- Scoop out balls of cookie dough and place them on a baking sheet. Transfer to the fridge to chill for 1 hour.
- And then bake them off, 6 at a time. Top them with a bit of salt, if you like!
How to Freeze Chocolate Chip Cookies for Later
I wrote a whole post on it! But in the sake of brevity, here’s an easy way I do it:
- Transfer balls of dough on a baking sheet to the freezer.
- Freeze until very cold, about 1 hour.
- Transfer to a freezer-safe bag and freeze for up to 3 months.
- When you’re reading to bake them, you can do so straight from the freezer! It might take a minute or two longer.
If you make these Miso Chocolate Chip Cookies, let me know on Instagram!
Looking for more dessert recipes? Here are some favorites:
- Chai Masala Chocolate Chip Cookies
- Berry Crinkle Cookies
- Sesame Oil Chocolate Chip Cookies
- Alfajores
- Soft Lime Poppy Seed Cookies
- Homemade Thin Mints
- Miso Brownies
Miso Chocolate Chip Cookies
This Miso Chocolate Chip Cookie recipe is the best of so many worlds. The ends are slightly crispy and chewy with a super soft center. The miso adds a wonderful, unexpected savory element to this sweet chocolate chip cookie.
Serving Size:
Ingredients
- 1 3/4 cups all-purpose flour (210 grams)
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 5 tablespoons unsalted butter at room temperature
- 2 tablespoons white sweet miso paste
- 1/2 cup light or dark brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- 4 ounces dark chocolate chopped into shards
Instructions
- In a large bowl, whisk together the flour, baking powder and baking soda. Set aside.
- Add the unsalted butter, miso, sugars and vanilla extract to the bowl of a stand-up mixer. (Alternatively, you can do this in a large bowl and use an electric hand mixer.) Cream the ingredients together until light and fluffy, about 3 minutes.
- Crack in the egg and beat just until it’s combined. Add the flour and mix once more just until you no flour speckles appear. Add the chopped chocolate and mix one last time.
- You can either use a large cookie scoop (that holds 3 tablespoons of cookie dough) or a medium cookie scoop (that holds 1 1/2 tablespoons cookie dough).
- Scoop out balls of cookie dough onto a baking sheet and transfer to the fridge to chill for 1 hour. You can also freeze the entire portion of cookie dough or half of it (instructions to do so in this post).
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Transfer 6 balls of dough onto the prepared baking sheet, spacing them a part because these do spread. Place in the oven and bake for about 12 to 14 minutes, until the edges are lightly golden brown. When they come out of the oven, they’ll be slightly puffy but will fall when cooled. Repeat the baking process with the remaining 4 cookies.
- Sprinkle with flaky sea salt, if you like!
Notes
Let’s talk cookie scoop sizes:
I used a small ice cream scoop and got 22 cookies. I’ve used a bigger ice cream scoop (3 tablespoons) and got 10 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.
For this post, I used shelf stabilized miso and it was wonderful!
Equipment:
Large Cookie Scoop | Medium Cookie Scoop | Baking Sheets | KitchenAid Mixer | Stainless Steel Bowls | Silicon Spatulas | Measuring Cups | Measuring Spoons |
Nutrition
Serving: 10g | Calories: 244kcal (12%) | Carbohydrates: 32g (11%) | Protein: 4g (8%) | Fat: 11g (17%) | Saturated Fat: 7g (44%) | Cholesterol: 34mg (11%) | Sodium: 66mg (3%) | Potassium: 142mg (4%) | Fiber: 2g (8%) | Sugar: 13g (14%) | Vitamin A: 202IU (4%) | Calcium: 29mg (3%) | Iron: 2mg (11%)
Dough was crumbly and should have read the comments first. No spread and very dense. I had to take them out at the 14 minute mark and smack them on the counter to spread. Please update your recipe.
I have made this several times and can agree that I’ve had some trouble with the dough. I always use a scale when baking too. I ended up altering with some trial and error, using about 195-200 grams of flour the last few times, and 6 tbsp butter. Overall, the flavor is perfectly balanced and it’s been a great use of the extra miso I have in my house. Adore the amount of chocolate in the recipe, too 🙂
Sorry to comment again – the flavor of these was GREAT but mine turned out much puffier than the photos – any idea why &/or how to fix? Thanks!
next time be sure to weigh the flour! that makes all the difference! 🙂
I was really excited to try these, I used a white miso, the flavour didn’t come through much at all. But I did use 85% chocolate so that might be why. Overall, they did not spread at all and were quite dry, hard and cakey once cool. I did not weigh the flour, perhaps that is where I went wrong. As written (by volume), the ratio of flour to butter is way too high, I should’ve known. Won’t be making these again.
yep definitely weigh the flour. with cookies it makes all the difference!
I’ve been on a savory miso kick & I’m so excited to make these to try the sweet side! How long would you recommend keeping the dough in the fridge vs freezing? For example, if I am planning to make them 5 days ahead, should I freeze the dough or just keep it in the fridge? Thank you!
Excellent cookies! I used a scoop that got me a dozen cookies and they took 15 minutes in my oven. Will definitely make these again.
I love these cookies! The miso adds a delicious subtle depth to the cookie. I used a flax egg and vegan butter and they were amazing.
Alright… I made these and either something went horribly wrong when I read the ingredients or…. idek. They were so crumbly as dough that I had to mold them together with my hands. They didn’t spread at all while baking and came out burnt on top and raw in the middle (even lower in the oven). Didn’t do anything I expect cookies to do. It seems like maybe there was too much flour but I definitely measured it right? I used white miso paste but it was not sweet, that’s the only difference on my end? Sigh.
oh no!! did you happen to weigh the flour?
Nope, maybe I should but I’m super wounded at the moment haha.
Mine came out extremely crumbly as well. A tablespoon of milk fixed the dough though! If I make these again, I’ll decrease the flour to 1 1/4, instead of her 1 3/4 which is a lot of flour for a small batch of cookies. The small batch cookies I make all the time for the last 20 years calls for only 1 cup and 2 tablespoons of flour.
made these today! very good, the miso flavor dose come through strongly in the dough before you add the chocolate chunks, but don’t be put off. Would make again, excellent for when you have lots of miso as it’s easy to double the recipe.
We had some chocolate salt which I sprinkled on top for an extra boost- delicious.