Description
Deliciously unique miso chocolate chip cookies combine the umami richness of white miso paste with classic chocolate chips for a delightfully chewy and flavorful treat. These cookies offer a perfect balance of sweet and savory notes, baked to golden perfection with a hint of flaky sea salt on top.
Ingredients
Units
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour (210 grams)
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
Wet Ingredients
- 5 tablespoons unsalted butter, at room temperature
- 2 tablespoons white sweet miso paste
- 1/2 cup light or dark brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1 large egg
Add-ins
- 4 ounces dark chocolate, chopped into shards
- Flaky sea salt (optional, for sprinkling)
Instructions
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and baking soda. Set this mixture aside for later use.
- Cream wet ingredients: Using a stand mixer or electric hand mixer, combine the unsalted butter, white sweet miso paste, brown sugar, granulated sugar, and vanilla extract. Beat the mixture until it becomes light and fluffy, which should take about 3 minutes.
- Add the egg: Crack in the large egg and beat just until combined, ensuring not to overmix.
- Incorporate flour: Add the flour mixture to the wet ingredients and mix just until no flour streaks remain. Avoid overworking the dough.
- Fold in chocolate: Gently fold the chopped dark chocolate shards into the dough one last time to evenly distribute them.
- Scoop & Chill: Using a cookie scoop (large scoop holding 3 tablespoons or medium scoop holding 1 1/2 tablespoons), portion the dough onto a baking sheet. Transfer the scooped dough balls to the refrigerator and chill for 1 hour to help them set.
- Preheat oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Bake: Place 6 dough balls spaced apart on the prepared baking sheet and bake in the oven for 12 to 14 minutes, or until the cookie edges turn lightly golden. The cookies will look slightly puffy when fresh out but will flatten as they cool.
- Repeat baking: Remove baked cookies, then bake the remaining dough balls in another batch following the same steps.
- Finish & serve: If desired, sprinkle the baked cookies with flaky sea salt to enhance the flavor. Allow them to cool before serving.
Notes
- Cookie Scoop Sizes: A small ice cream scoop yields approximately 22 cookies, while a larger 3 tablespoon scoop makes about 10 cookies.
- Miso Tips: White miso paste, such as the Cold Mountain brand, is recommended. It can usually be found in the refrigerated section near tofu or as shelf-stable varieties.
- Dough can be fully frozen for future baking; chilling the dough is essential for optimal texture and flavor.
- Flaky sea salt is optional but adds a lovely finishing touch and flavor contrast.
Nutrition
- Serving Size: 1 cookie (approximate, based on 10 cookies)
- Calories: 244
- Sugar: 13g
- Sodium: 66mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 34mg
