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Miso Chocolate Chip Cookies
4.6 from 189 votes

Miso Chocolate Chip Cookies

Miso Chocolate Chip Cookies combine typical cookie dough ingredients with white sweet miso paste, adding subtle umami depth to the sweet, buttery dough filled with chunks of dark chocolate. Chilling the dough before baking helps develop flavor and shape.

Prep Time
15 mins
Cook Time
14 mins
Chilling Time
1 hr
Total Time
1 hr 29 mins
Servings: 10
Calories: 244 kcal
Course: Dessert, Baked Goods
Cuisine: American

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

    Cup of Yum
  1. In a large bowl, whisk together the flour, baking powder and baking soda. Set aside.
  2. 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.
  3. 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.
  4. 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).
  5. 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).
  6. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 244

% 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.