Looking to up your cookie game? This recipe for miso chocolate chip cookies is quick, easy, and is so delicious. With the sweet flavors of chocolate chip cookies and the umami flavor from the white miso paste, these cookies are the perfect balance of flavor.
I really love miso in a sweet dish (check out my miso caramel). Miso flavor in cookies is a subtle flavor but it still adds a lot of depth. People often don’t think of miso for sweeter dishes because of its umami flavor being categorized as savory but miso can be used in a variety of ways and it goes great in cookies!
What do you need to make miso chocolate chip cookies?
Large Bowl
Parchment Paper (or a reusable baking mat)
Baking tray
Rubber Spatula
Medium bowl
What ingredients do you need for miso chocolate chip cookies?
Gluten Free All Purpose Flour: I use King Arthur gluten free Measure for Measure flour (it has xanthan gum in it). However this is a 1:1 recipe so regular flour works just fine.
Dark Brown Sugar: Brown sugar helps add to the richness of the cookie, almost a caramel flavor
White Sugar: The balance of sugars in the cookie makes it perfectly sweet
White Miso Paste: This is where the umami flavor is going to come from in the cookie. The saltiness pairs beautifully with the chocolate, but, you need to be sure to use a white miso so as to not overpower the flavor of the cookie
Unsalted Butter: The richness of any cookie dough. Using unsalted means you can control the amount of salt flavor going into your cookies.
Chocolate Chunks: I like to use milk chocolate chunks however you can use dark if you like
Egg: Egg is in the binding agent in the cookie dough
Vanilla: Vanilla extract helps enhance the flavor of the cookie
Baking Soda: This helps with the structure of the cookie
How do you make this chocolate chip cookie recipe?
Mix together your dry ingredients: in a large bowl add the flour, and baking soda and set aside.
Brown the butter: Browned butter enhancing the flavor of any cookie dough and it is super simple to make. If you want the butter to melt faster, use room temperature butter but honestly, cold butter is fine. Place the butter into a pan and put it on medium heat. The butter will begin to break down and you will see little brown bits form on the bottom, Swirl it around and remove it from the heat. Pour the butter into the medium sized bowl.
Add the sugars: and whisk. After the sugars and butter have been creamed together, add the egg and whisk together.
Add the vanilla: and miso paste and whisk until it has all come together.
Fold the wet ingredients: into the dry ingredients ⅓ at a time. At the ⅔ point, add the chocolate to the bowl and make sure everything is incorporated. One of the key things to this batter is to make sure to not overwork it. It is why I do not use my mixmaster for this recipe.
Roll the dough: into balls and place onto the baking sheet. Place in the fridge for at least 30 minutes. The dough may feel greasy, but that is entirely normal.
Set the oven to 350°: and bake the cookies after they have had enough time to sit and bake for 13-15 minutes. You want the cookies to turn golden brown.
Remove the trays from the oven: and let them sit for a few minutes on the sheets. If you want crispy edges but a gooey center, then you can eat them right away, otherwise, let them sit for a little bit.
How to store these cookies?
Store in an airtight container on the counter for a few day or place in an freezer safe bag and into the freezer for up to three months.
Why should you make these miso chocolate chip cookies?
Miso is such a fun and great ingredient to work with in your recipes and is available at most grocery stores. It can be such a great addition to baked goods, and I love to bake cookies with it. This recipe in my opinion is one of the best chocolate chip cookie recipes and I would never have initially thought miso cookies would top the list, but, they are that good! The soft centers of the cookie are so gooey and delicious and the chocolate bar bits in the cookie are only part of what makes these the best cookies. The depth of flavor from the browned butter and miso paste is the absolute best.
Tips and Tricks for this recipe:
Always follow the recipe card for the best results however, that doesn’t mean that you cannot make a few changes if you’d like.
You can use chocolate melts or dark chocolate chips if you’d like rather than chocolate chunks.
If you would like o use a sprinkle of flaky sea salt on top go ahead. I personally don’t add more salt because of the subtle saltiness from the miso but you can add more if you’d like.
LEAVE A RATING AND REVIEW!
Did you like this recipe? If you did, let me know! And let others know too by leaving a comment and star rating. Reviews are incredibly useful in helping other people find my site and make my recipes. Thank you so much!
Laura
CHECK OUT OTHER RECIPES
Easy Miso Chocolate Chip Cookies Recipe with Brown Butter!
Equipment
- 1 Large Bowl
- 1 Medium Bowl
- 1 Rubber Spatula
- 1 pan
Ingredients
- 9 tablespoon Unsalted Butter
- ¾ Cup Brown Sugar
- ¼ Cup White Sugar
- 1 Egg
- 4 tablespoon White Miso Paste
- 1 teaspoon Vanilla
- 1 ½ Cup Gluten Free Flour I use King Arthur Measure for Measure. This is a 1:1 recipe, so if you are not gluten free, you can make it with regular flour.
- ⅔ Cup Milk Chocolate Chunks
- ½ teaspoon Baking Soda
Instructions
- Mix together your dry ingredients: in a large bowl add the flour, and baking soda and set aside.
- Brown the butter: Browned butter enhancing the flavor of any cookie dough and it is super simple to make. If you want the butter to melt faster, use room temperature butter but honestly, cold butter is fine. Place the butter into a pan and put it on medium heat. The butter will begin to break down and you will see little brown bits form on the bottom, Swirl it around and remove it from the heat. Pour the butter into the medium sized bowl.
- Add the sugars: and whisk. After the sugars and butter have been creamed together, add the egg and whisk together.
- Add the vanilla: and miso paste and whisk until it has all come together.
- Fold the wet ingredients: into the dry ingredients ⅓ at a time. At the ⅔ point, add the chocolate to the bowl and make sure everything is incorporated. One of the key things to this batter is to make sure to not overwork it. It is why I do not use my mixmaster for this recipe.Roll the dough: into balls and place onto the baking sheet. Place in the fridge for at least 30 minutes. The dough may feel greasy, but that is entirely normal.
- Set the oven to 350°: and bake the cookies after they have had enough time to sit and bake for 13-15 minutes. You want the cookies to turn golden brown.
- Remove the trays from the oven: and let them sit for a few minutes on the sheets. If you want crispy edges but a gooey center, then you can eat them right away, otherwise, let them sit for a little bit.
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