Miso Chocolate Chip Cookies

4.56 from 59 votes

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.

Prep Time15

Cook Time14

Chilling Time1

Total Time1 29

Course: Cookies, Dessert

Cuisine: American

Servings:

Author: Adrianna Adarme

Cost: $8

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:

Nutrition