Miso Chocolate Chip Cookies Recipe

If you’ve never thought to combine miso in dessert, you’re in for a treat with this Miso Chocolate Chip Cookies Recipe. I absolutely love how the savory depth of miso paste plays beautifully against the sweetness of chocolate chips, adding that unexpected umami kick that makes these cookies stand out. Whether you’re baking for a cozy afternoon or an impressive addition to your holiday cookie box, these cookies will quickly become your go-to.

When I first tried this recipe, I was amazed at how the miso brought out rich caramel and roasted notes in the cookie without overpowering it. Plus, the chilling step makes the dough so easy to handle and gives you perfectly chewy edges with a soft center every time. I’m excited to share my tips and tricks so that your batch turns out just as wonderful as mine!

this …

Ingredients You’ll Need

Each ingredient in this Miso Chocolate Chip Cookies Recipe plays a role in creating those mouthwatering crispy edges and soft, flavorful centers. I love using white sweet miso for its mild tang, and balancing it with rich dark chocolate and a combination of sugars really makes the flavor pop. Here’s a peek at the essentials with some handy tips for getting the best results.

• All-purpose flour: The backbone of your cookie; make sure it’s measured correctly by spooning into your cup, not packed.
• Baking powder: Adds lift and lightness to balance the textures.
• Baking soda: Works with the acids in miso and brown sugar to give a nice spread and chewy bite.
• Unsalted butter: Room temperature is key here for easy creaming – avoid melting it or your dough can get greasy.
• White sweet miso paste: My secret weapon for that subtle umami flavor; you’ll often find it near tofu in the fridge aisle.
• Light or dark brown sugar: Adds moisture, chewiness, and depth of caramel flavor.
• Granulated sugar: For crisp edges and sweetness balance.
• Pure vanilla extract: Enhances all the flavors.
• Large egg: Binds everything while keeping the cookies tender.
• Dark chocolate: Chopped into shards for gooey pockets in each bite – I prefer 70% cocoa for richness.

Variations

One of the great things about the Miso Chocolate Chip Cookies Recipe is how easy it is to make it your own. I often experiment with different chocolate types or add-ins based on the season or what’s in the pantry. Feel free to tweak it — that’s part of the fun!

• Using white chocolate or milk chocolate chips: I tried this once for a sweeter, creamier cookie and my family went crazy for it!
• Adding toasted nuts: Pecans or walnuts add a lovely crunch and pair beautifully with miso’s savory notes.
• Gluten-free option: Swap in a cup-for-cup gluten-free baking flour blend — just watch the baking time as it can vary slightly.
• Vegan modification: I haven’t tried this myself yet, but replacing butter with coconut oil and the egg with a flax egg could work well.

How to Make Miso Chocolate Chip Cookies Recipe

Step 1: Prep Your Dry Ingredients

First things first, whisk together your all-purpose flour, baking powder, and baking soda in a large bowl. This ensures an even distribution of leavening agents so your cookies rise just right. Set this aside while you start on the wet ingredients.

Step 2: Cream Butter, Miso, Sugars and Vanilla

In the bowl of your stand mixer, add the softened unsalted butter, white sweet miso paste, light or dark brown sugar, granulated sugar, and vanilla extract. Beat these together until the mixture is light and fluffy — this usually takes about 3 minutes. The creaming step is crucial: it traps air for a tender, airy crumb in your cookies.

Step 3: Add Egg and Combine

Crack in the egg and mix just until combined. You don’t want to overbeat here — just enough so the dough comes together smoothly.

Step 4: Incorporate Flour and Chocolate

Slowly add the flour mixture into the wet ingredients, mixing just until you no longer see flour speckles. This will keep your cookies tender and prevent toughness. Finally, fold in the chopped dark chocolate shards evenly.

Step 5: Chill Your Dough

I’ve learned that chilling the dough for at least one hour in the fridge makes a huge difference — it firms up the butter and stops cookies from spreading too much. Plus, it lets the flavors meld beautifully. You can even freeze half the dough if you want to save some for later!

Step 6: Bake to Golden Perfection

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup. Scoop out dough balls — I like using a cookie scoop holding 1 1/2 tablespoons for perfect-sized cookies, but you can go bigger or smaller depending on your craving. Place them spaced at least 2 inches apart on the sheet, then bake for 12 to 14 minutes. You’ll want to pull them out when edges are lightly golden but centers are still soft — they firm up as they cool. Sprinkle flaky sea salt on top while warm if you like that salty-sweet finish.

How to Serve Miso Chocolate Chip Cookies Recipe

Garnishes

I always add a sprinkle of flaky sea salt right after baking — it perfectly balances sweetness and heightens those subtle miso flavors. Sometimes I dust lightly with a bit of cinnamon too, just for a cozy warmth that pairs nicely with tea or coffee.

Side Dishes

These cookies pair wonderfully with a cold glass of milk, green tea, or even a dark, robust coffee. For a dessert platter, I like to serve them alongside simple fresh fruit or vanilla ice cream for extra indulgence.

Creative Ways to Present

For holidays or special gatherings, I love stacking these cookies with parchment paper between and wrapping them in kraft paper tied with twine for a rustic look. Adding edible flowers or mini herb sprigs like rosemary gives a subtle aromatic surprise. It’s a simple touch but guests always notice!

Make Ahead and Storage

Storing Leftovers

I store leftover Miso Chocolate Chip Cookies in an airtight container at room temperature for up to 3 days. This keeps the cookies soft and chewy but still crisp along the edges. If you want to keep them longer, freezing works beautifully.

Freezing

I often freeze scooped dough balls individually on a baking sheet, then once frozen solid, transfer them all to a freezer-safe bag. This way, I bake fresh cookies whenever I want without the hassle of mixing a new batch. Frozen dough can last up to 3 months.

Reheating

To bring back that freshly baked warmth, pop your cookies in the oven at 300°F (150°C) for 5 minutes or microwave for about 15 seconds. This softens them perfectly without drying them out — just make sure not to overheat!

FAQs

Final Thoughts

This Miso Chocolate Chip Cookies Recipe has become a staple in my baking rotation, especially when I want to surprise friends with something a little unexpected but totally delicious. I love how the miso adds that secret savory note that keeps everyone guessing and coming back for more. If you’re looking to shake up your cookie game with something comforting yet sophisticated, give this recipe a whirl — you won’t regret it!

Print