Miso Chocolate Chip Cookies

4.53

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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 Chocolate Chip Cookies

“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

  1. Miso – I like using white miso but feel free to use red miso, if that’s what you have.
  2. 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.
  3. Egg – This gives any cookie lots of flavor and structure.
  4. 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

  1. Whisk together the dry ingredients. With this recipe we have all-purpose flour, baking powder and baking soda.
  2. 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.
  3. Crack in the egg. And then mix it just until combined.
  4. Add the dry ingredient mixture. And then mix it on low until you mostly don’t see any speckles of flour.
  5. Pour in the chopped chocolate and give it a last mix. 
  6. Scoop out balls of cookie dough and place them on a baking sheet. Transfer to the fridge to chill for 1 hour.
  7. 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.
Miso Chocolate Chip Cookies

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!
Miso Chocolate Chip Cookies

Recipe FAQs

Do these taste like miso?

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.

Can you skip the miso?

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: 

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!

4.53 from 55 votes

Miso Chocolate Chip Cookies

Prep: 15 minutes
Cook: 14 minutes
Chilling Time: 1 hour
Total: 1 hour 29 minutes
Servings: 10
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, (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 | 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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Cookies, Dessert
Cuisine: American
Like this Recipe? Please Rate & comment below!

Cozy Latin-Inspired Comfort Food Recipes

Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!

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110 Comments

  1. 5 stars
    Tasty! I used heaped tbsp’s of red miso but the final mixture ended up much too dry and crumbly, so I added an egg and baked for 13 minutes.

    90g soft brown sugar
    100g granulated sugar
    76g of butter = 5 tbsp
    2 large eggs instead of 1

    Excellent result.

  2. 4 stars
    Love these cookies! They are perfect if you are looking for something that’s not too sweet. Mine did not really spread much but I still think they are delicious and one of the best cookie doughs I’ve ever tasted!

  3. 2 stars
    Made these and ugh! You can’t taste the miso. They didn’t spread. The dough was crumbly but stuck together when scooped. Cooked for 15 minutes and they at least were edible. Won’t be using this recipe again…. SO disappointed