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.
Miso Chocolate Chip Cookies
Serving Size: 10
Calories: 244kcal
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.
Ingredients
- 1 3/4 cups all-purpose flour
- 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
Directions
- 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 |
Serving: 10g | Calories: 244kcal | Carbohydrates: 32g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 66mg | Potassium: 142mg | Fiber: 2g | Sugar: 13g | Vitamin A: 202IU | Calcium: 29mg | Iron: 2mg
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59 Comments
Omg, these are superb. I made a bunch and just froze ’em, and they’re super dangerous to have on hand whenever I feel like I want dessert.
I do have a question though for those who have frozen them…mine don’t flatten out and they stay puffy; how do I avoid this? Not that I mind…the poofy cookies are still tasty, I just don’t know how to cook them all the way through without burning it. Thanks y’all!
These are BOMB. Wow texture is amazing, taste is amazing!!!!
what happened to the recipe that was on here for the miso white chocolate chip cookies? that recipe was really good and for some reason I’m getting redirected to this recipe.
Can you use red miso? Or would that be totally gross
should be ok!