Miso Chocolate Chip Cookies
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
14 mins
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Chilling Time
1 hr
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Total Time
1 hr 29 mins
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Servings
10
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Calories
244 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Miso Chocolate Chip Cookies
Description
These cookies start by mixing dry ingredients including flour, baking powder, and baking soda. Separately, butter, miso paste, brown and granulated sugars, and vanilla extract are creamed together to a light, fluffy consistency. An egg is added before stirring in the dry ingredients and folding in dark chocolate shards for rich chocolate texture.
The dough is scooped into balls and chilled for an hour or frozen for longer storage to enhance flavor melding and prevent spreading during baking. They bake at 350 °F until edges are set and centers are tender.
The inclusion of miso paste introduces a savory nuance balancing the sweetness, creating a complex flavor profile. Different cookie scoop sizes yield varying numbers of cookies. White sweet miso is commonly found in refrigerated sections near tofu.
Ingredients
- 1 3/4 cups all-purpose flour (210 grams)
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 5 tablespoons butter at room temperature, unsalted
- 2 tablespoons white sweet miso paste
- 1/2 cup light brown sugar or dark brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract pure
- 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
- Cookie scoop size affects the number of cookies: a small scoop yields about 22, a larger one about 10.
- Use white sweet miso paste, preferably brands like Cold Mountain, found near tofu in the refrigerated section.
- Dough can be chilled or frozen before baking to develop flavor and control spread.
- Recommend tools include cookie scoops, baking sheets lined with parchment, and stand or hand mixers for best results.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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