Miso Chocolate Chip Cookies (Print version)
Buttery, chewy chocolate chip cookies with a subtle umami boost from white miso for a uniquely rich 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 (optional)
# Method:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper to prevent sticking.
02 - In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until evenly distributed. Set aside for later use.
03 - In a large bowl, beat the butter, miso, brown sugar, and granulated sugar together until creamy and smooth, approximately 2-3 minutes.
04 - Add 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. Avoid overmixing to prevent tough cookies.
06 - Gently fold in the chocolate chips or chopped chocolate until evenly distributed throughout the dough.
07 - Scoop the dough using about 2 tablespoons per cookie onto prepared baking sheets, spacing approximately 2 inches apart to allow for spreading.
08 - Sprinkle with flaky sea salt if desired for a sweet and salty contrast.
09 - Bake for 11-13 minutes, until the edges are golden brown and the centers remain slightly soft for a chewy texture.
10 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert advice:
01 -
- That subtle savory hit keeps you coming back for just one more
- The texture is everything chewy edges, soft centers, pools of chocolate
- People will beg you for the secret ingredient
02 -
- White shiro miso is essential here because darker miso will overwhelm the chocolate
- Chilling the dough for an hour prevents excessive spreading if your kitchen runs warm
03 -
- Weighing your ingredients especially the flour gives you the most consistent results
- Room temperature ingredients blend together much more easily than cold ones