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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. I’ve indulged in this trend too like with my Miso Brownies and Miso Caramel Apple Pie.
Why Miso in Cookies
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.”
Ingredients for Miso Chocolate Chip Cookies
- Miso – I like using white miso but feel free to use red miso, if that’s what you have.
- Chocolate – I like to use chopped chocolate in this recipe. It doesn’t give us those gooey chocolate pulls but it does give these cookies a speckled chocolate flavor that I just love.
- Egg – This gives any cookie lots of flavor and structure.
- Vanilla – It makes almost everything better but in this instance it really complements the miso.
For the rest of the ingredients, please see the recipe card below!
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
- 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.
Tips and Tricks
- Weigh the flour – For the best results with cookies, I have found that weighing the flour is really necessary. A lot of times 1 cup (fluffed) in a measuring cup will result in almost 135g. This can result in a puffy, dry cookie. So weigh the flour for the most best tasting cookie.
- Room temperature ingredients – When baking all of the ingredients at room temperature yield a more cohesive cookie dough, yielding a better tasting cookie.
- Brown sugar – If you find yourself with hard brown sugar, not to worry. I have a post on How to Soften Brown Sugar that’s perfect for all things cookies and baking!
This is probably the most asked question and the answer is not really. These have a nutty savoriness to them that tastes delicious but the miso is undetectable.
This cookie was recipe tested for the use of miso. If you want another good chocolate chip cookie, try my Brown Butter Chocolate Chip Cookies!
Looking for more dessert recipes? Here are some favorites:
- Chai Masala Chocolate Chip Cookies
- Berry Crinkle Cookies
- Sesame Oil Chocolate Chip Cookies
- Soft Lime Poppy Seed Cookies
- Homemade Thin Mints
- Miso Brownies
If you tried these Miso Chocolate Chip Cookies or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Miso Chocolate Chip Cookies
- 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
- 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!
Nutrition information is automatically calculated, so should only be used as an approximation.