Miso Chocolate Chip Cookies (Printable Version)

Buttery, chewy cookies with white miso creating a uniquely rich and addictive sweet-savory flavor profile.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 1/3 cup white miso paste
07 - 1 cup light brown sugar, packed
08 - 1/2 cup granulated sugar
09 - 2 large eggs
10 - 2 teaspoons vanilla extract

→ Add-ins

11 - 1 1/2 cups semi-sweet chocolate chips or chopped chocolate
12 - Flaky sea salt, for sprinkling (optional)

# How To Make It:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
03 - In a large bowl, beat the butter, miso, brown sugar, and granulated sugar together until creamy and smooth, about 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined.
06 - Fold in the chocolate chips or chopped chocolate.
07 - Scoop the dough (about 2 tablespoons per cookie) onto prepared baking sheets, spacing about 2 inches apart.
08 - Sprinkle with flaky sea salt if desired.
09 - Bake for 11-13 minutes, until the edges are golden and the centers are still slightly soft.
10 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • The miso creates this incredible umami undertone that makes regular chocolate chip cookies taste almost flat in comparison
  • These cookies stay perfectly chewy for days thanks to the extra moisture from the miso paste
  • The balance of salty and sweet hits that same pleasure center as salted caramel but with way more complexity
02 -
  • Room temperature ingredients are non-negotiable here. Cold butter will not cream properly with the miso and you will end up with dense cookies.
  • White miso can vary by brand. Taste yours first and if it seems particularly salty, reduce the added salt in the recipe slightly.
03 -
  • Weigh your miso paste if possible. The texture can vary wildly between brands and measuring by weight ensures consistent results every time.
  • If your kitchen is particularly warm, refrigerate the scooped dough balls for 15 minutes before baking. This prevents them from spreading too thin and losing that chewy texture.

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