Miso Chocolate Chip Cookies (Printable)
Buttery, chewy cookies with white miso and chocolate chips for a uniquely rich umami flavor profile.
# What You'll 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
# Directions:
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 to 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 until evenly distributed.
07 - Scoop the dough, about 2 tablespoons per cookie, onto prepared baking sheets, spacing about 2 inches apart. Sprinkle with flaky sea salt if desired.
08 - Bake for 11 to 13 minutes, until the edges are golden and the centers are still slightly soft.
09 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The miso creates a salted caramel undertone that makes these cookies genuinely impossible to stop eating
- They strike that perfect balance between crispy edges and chewy centers every single time
02 -
- The dough will feel softer than regular cookie dough because miso adds moisture. This is completely normal.
- White miso can vary by brand. Taste your dough and adjust slightly if your brand is particularly salty.
03 -
- Let your butter soften on the counter for at least 2 hours. Do not microwave it or the texture will be off.
- Room temperature ingredients blend together more easily creating a more uniform cookie texture.