Miso Chocolate Chip Cookies (Printable)
Buttery, chewy cookies with white miso adding rich umami depth to classic chocolate chip goodness.
# 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)
# How-To Steps:
01 - Preheat 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 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.
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 Tips:
01 -
- The miso creates a salted caramel undertone that makes regular cookies taste one dimensional
- These strike that perfect balance between crispy edges and chewy centers every single time
02 -
- White shiro miso gives the best balance of sweetness and salt without overpowering the chocolate
- Chilling the dough for an hour before baking prevents excessive spreading and creates thicker cookies
03 -
- Room temperature ingredients create the best texture so plan ahead and set everything out an hour before baking
- Underbaking slightly is key to achieving that irresistibly chewy center everyone loves