Miso Chocolate Chip Cookies
User Reviews
4.6
189 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Chilling Time
1 hr
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Total Time
1 hr 29 mins
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Servings
10
-
Calories
244 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Miso Chocolate Chip Cookies
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This Miso Chocolate Chip Cookie recipe is the best of so many worlds. The ends are slightly crispy and chewy with a super soft center. The miso adds a wonderful, unexpected savory element to this sweet chocolate chip cookie.
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Ingredients
- 1 3/4 cups all-purpose flour (210 grams)
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 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
- 4 ounces dark chocolate chopped into shards
Instructions
- In a large bowl, whisk together the flour, baking powder and baking soda. Set aside.
- Add the unsalted butter, miso, sugars and vanilla extract to the bowl of a stand-up mixer. (Alternatively, you can do this in a large bowl and use an electric hand mixer.) Cream the ingredients together until light and fluffy, about 3 minutes.
- Crack in the egg and beat just until it’s combined. Add the flour and mix once more just until you no flour speckles appear. Add the chopped chocolate and mix one last time.
- You can either use a large cookie scoop (that holds 3 tablespoons of cookie dough) or a medium cookie scoop (that holds 1 1/2 tablespoons cookie dough).
- Scoop out balls of cookie dough onto a baking sheet and transfer to the fridge to chill for 1 hour. You can also freeze the entire portion of cookie dough or half of it (instructions to do so in this post).
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Transfer 6 balls of dough onto the prepared baking sheet, spacing them a part because these do spread. Place in the oven and bake for about 12 to 14 minutes, until the edges are lightly golden brown. When they come out of the oven, they’ll be slightly puffy but will fall when cooled. Repeat the baking process with the remaining 4 cookies.
- Sprinkle with flaky sea salt, if you like!
Notes
- Let's talk cookie scoop sizes:
- I used a small ice cream scoop and got 22 cookies. I've used a bigger ice cream scoop (3 tablespoons) and got 10 cookies.
- Let's talk miso:
- I like this white miso and love the brand, Cold Mountain. Where do I find miso? You can usually find miso paste in the refrigerated section right next to the tofu.
- For this post, I used shelf stabilized miso and it was wonderful!
- Equipment:
- Large Cookie Scoop | Medium Cookie Scoop | Baking Sheets | KitchenAid Mixer | Stainless Steel Bowls | Silicon Spatulas | Measuring Cups | Measuring Spoons |
Nutrition Information
Show Details
Serving
10g
Calories
244kcal
(12%)
Carbohydrates
32g
(11%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Cholesterol
34mg
(11%)
Sodium
66mg
(3%)
Potassium
142mg
(4%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
202IU
(4%)
Calcium
29mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Serving | 10g | |
| Calories | 244kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 34mg | 11% |
| Sodium | 66mg | 3% |
| Potassium | 142mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 202IU | 4% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
189 reviews
Excellent
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