Miso Chocolate Chip Cookies

The first time I bit into a miso chocolate chip cookie, I actually paused mid-chew. Someone brought them to a potluck and I spent the whole evening trying to figure out what made them taste so impossibly good, like salted caramel but deeper somehow. When they finally confessed about the miso, I went home and reordered my entire pantry priorities.

I made these for my father who claims to hate anything fancy or experimental in desserts. He ate three in a row while reading the newspaper, then looked up and asked if I could bake them for his poker night. The miso addition somehow makes them feel nostalgic while being completely new at the same time.

Ingredients

• All-purpose flour: The structure that holds everything together without being too dense
• Baking soda and powder: This duo gives you those irresistible puffy centers with slightly crispy edges
• Fine sea salt: Enhances the miso and chocolate without overpowering either
• Unsalted butter: Starting with unsalted lets you control exactly how salty these get
• White miso paste: The star player that adds umami richness and keeps cookies chewy longer
• Light brown sugar: Creates moisture and that gorgeous caramel-like flavor
• Granulated sugar: Helps the edges crisp up beautifully while centers stay soft
• Eggs: Bind the dough and contribute to that perfect chewy texture
• Vanilla extract: Rounds out all the flavors so nothing feels too sharp
• Semi-sweet chocolate: The classic choice that balances the miso perfectly
• Flaky sea salt: Optional but highly recommended for that bakery finish

Instructions

Prep your oven and pans:

Set your oven to 350°F and line two baking sheets with parchment paper so nothing sticks later.

Whisk the dry ingredients together:

In a medium bowl, combine the flour, baking soda, baking powder, and salt until evenly blended.

Cream the butter and miso:

Beat the butter, miso, brown sugar, and granulated sugar together until the mixture looks smooth and creamy, about 2 to 3 minutes.

Add the eggs and vanilla:

Drop in the eggs one at a time, beating well after each addition, then mix in the vanilla until fully incorporated.

Combine wet and dry ingredients:

Gradually pour the flour mixture into the butter mixture, mixing just until you no longer see streaks of flour.

Fold in the chocolate:

Gently stir in the chocolate chips or chopped chocolate until distributed throughout the dough.

Scoop onto baking sheets:

Drop about 2 tablespoons of dough per cookie onto the prepared sheets, leaving about 2 inches of space between each.

Add flaky salt if you want:

Sprinkle a pinch of flaky sea salt on top of each cookie dough mound for that extra something.

Bake to golden perfection:

Bake for 11 to 13 minutes until the edges are turning golden brown but the centers still look slightly soft.

Cool completely:

Let the cookies rest on the baking sheet for 5 minutes, then move them to a wire rack until completely cool.

Save

These cookies have become my go-to for new neighbors and tough dinner crowds alike. Something about that salty sweet combination makes people feel instantly at home, like they are eating something familiar and completely new simultaneously.

Making Them Your Own

I have tried swapping in different chocolates and found that chopped dark chocolate creates these gorgeous puddles while milk chocolate makes them almost caramellike in sweetness. Toasted walnuts or pecans add a crunch that plays really nicely against the chewy dough.

Storage Wisdom

These actually improve after a day in an airtight container as the flavors meld together and the texture settles into something even more substantial. They freeze beautifully too, just wrap them well and they will taste freshly baked for weeks.

Serving Suggestions

The miso adds a sophistication that pairs surprisingly well with light roast coffee or even a glass of cold milk. I have served them alongside vanilla ice cream for an impromptu dessert that feels elevated but completely comforting.

• Warm them slightly before serving for maximum chocolate melt
• Try sandwiching vanilla ice cream between two for an incredible cookie experience
• Dust with powdered sugar if you want them to look extra fancy for guests

Save

There is something magical about taking a classic everyone knows and adding just one ingredient that transforms it into something completely unforgettable. These miso chocolate chip cookies have earned a permanent spot in my baking rotation.

Recipe FAQs

→ What does miso add to chocolate chip cookies?

White miso introduces a subtle salty, savory note that enhances the buttery richness and deepens the chocolate flavor. It creates a more complex taste profile compared to traditional versions.

→ Can I substitute the white miso?

Red miso works but provides a stronger, more pronounced flavor. For the best balance, stick with white (shiro) miso, which offers a milder sweetness that complements the chocolate without overpowering.

→ Why chill the dough before baking?

Chilling for one hour prevents excessive spreading, resulting in thicker cookies with chewy centers and crisp edges. It also allows flavors to meld and develop deeper complexity.

→ How should I store these cookies?

Keep in an airtight container at room temperature for up to 5 days. The texture remains delightfully chewy, and the flavors continue to develop over time.

→ Can I freeze the dough?

Scoop portions onto a baking sheet, freeze until firm, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time for fresh, warm cookies anytime.

→ What type of chocolate works best?

Semi-sweet chocolate chips or chopped baking chocolate provide ideal sweetness. For intense chocolate flavor, try dark chocolate chunks that balance the miso's saltiness perfectly.