Miso Chocolate Chip Cookies (Printable)
Buttery, chewy cookies with white miso adding a rich umami depth to classic chocolate chip goodness.
# Ingredient List:
→ 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
# Steps:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
02 - Whisk together the flour, baking soda, baking powder, and salt in a medium bowl until well blended. Set aside for later use.
03 - Beat the softened butter, miso paste, brown sugar, and granulated sugar together in a large bowl until creamy and smooth, approximately 2-3 minutes.
04 - Add the eggs one at a time, beating thoroughly after each addition. Mix in the vanilla extract until fully incorporated.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
06 - Gently fold in the chocolate chips or chopped chocolate until evenly distributed throughout the dough.
07 - Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
08 - Sprinkle the tops of the cookies with flaky sea salt if desired for a sweet and salty contrast.
09 - Bake for 11-13 minutes, or until the edges are golden brown while the centers remain slightly soft and underbaked.
10 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Tips:
01 -
- The miso creates this incredible depth that keeps you reaching for just one more
- They strike that perfect balance between crispy edges and chewy centers
- People will beg for the secret ingredient after their first bite
02 -
- White miso is essential here because darker varieties will make your cookies taste overwhelmingly funky
- Chilling the dough for an hour prevents excessive spreading and intensifies all the flavors
- These freeze beautifully and bake straight from frozen, just add another minute or two to the time
03 -
- Weighing your flour instead of scooping it ensures consistent results every single time
- Room temperature ingredients incorporate better and create the ideal texture