Miso Chocolate Chip Cookies
Soft in the center and crispy around the edges these miso chocolate chip cookies give comfort in every bite. A sweet and savory twist on a classic recipe, these cookies bring a unique blend of indulgence to the table.
Thanks to the blend of both white and brown sugar, the chocolate chip cookies have a texture you’ll want over and over again. Gooey is on the inside from the chocolate chips, but with a crisp, crunchy exterior, they’re cookies you can’t stop munching on.
Miso is a Japanese seasoning made from soybeans and brings with it a unique savory taste. When blended into chocolate chip cookies the contrasting flavors are delicious. Pair that with the perfect blend of textures and once you whip these miso cookies up once, you’ll be making them by request for everything.
Ingredients
- 1 cup melted butter
- 1 tablespoon white miso
- 3⁄4 cup sugar
- 1⁄2 cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 3⁄4 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup chocolate chips
- 3⁄4 cup chopped chocolate
Preparation time: 15-20 minutes (including ingredient preparation and cookie
formation)
Chilling time: At least 1-3 hours (before shaping the cookies).
Baking time: Around 15 minutes per batch of cookies.
Cooling time: About 10 (after removing the cookies from the oven).
Serves: 22 cookies
Directions
In a bowl, mix the melted butter with the miso until well combined.
Add the white sugar, brown sugar and vanilla extract, mixing until fully incorporated.
Add the egg, and mix again.
Incorporate the dry ingredients: flour, baking powder, salt, chocolate chips and chopped chocolate, mixing until a uniform dough forms.
Cover the dough and refrigerate for at least 1 to 3 hours.
Preheat the oven to 350°F (180°C).
Line a baking sheet with parchment paper.
Use a #20 scoop to form dough balls and place them on the baking sheet, leaving space between each.
Bake for 15 minutes or until the edges are golden brown.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Variations and Substitutions
Chocolate chips: Change the chocolate chips you use to alter the taste. Try using white chocolate chips or even butterscotch chips for new flavors.
Brown butter: Take the cookies up a notch by browning the butter (and allowing it to cool!) before mixing it in. This gives a whole new depth of richness.
Crunchy texture: Over the top of the cookies or mixed into the batter, try adding some chopped pecans.
Flakey sea salt: Sprinkle large-flaked sea salt on top of the cookies to bring out a more savory flavor.
Caramel: Though already indulgent, drizzling caramel sauce over the cookies can be a way to make them into an even bigger dessert.
How to Make The Best Miso Chocolate Chip Cookies
Try not to overheat the butter and burn it. If melting it in the microwave, do this in intervals and take your time.
Know that the kind of miso paste you choose will alter the taste of the chocolate chip cookies. White miso tends to have a milder and sweeter flavor in comparison to red.
Don’t overlook chilling the dough as this is where the butter solidifies and helps the cookies maintain their shape while baking.
For the best texture, mix chocolate chunks and chocolate sprinkles. The chunks melt more easily and give a gooey taste while the sprinkles hold their shape.
To make your cookies uniform in size use a #20 scoop or portion the balls into two tablespoons of dough per cookie. Also, know that the cookies expand. So, as you portion them try to space them out about five centimeters apart, so they don’t stick together.
The miso cookies will seem under-done when you remove them from the oven. They’re done baking when the edges just start to turn golden, but the centers will still be soft. They’ll finish cooking on the baking sheet as they cool and this is what helps keep their delicious texture.
You can save yourself time in the kitchen if you need to by freezing the cookie balls once portioned and baking them later. To do this, bake them straight from the freezer but add 1-3 minutes to the cooking time. the texture will be a bit thicker if you batch them like this.
Store the miso chocolate chip cookies once cooled in an airtight container. On the counter, they’ll stay fresh for up to five days. You can freeze the cookies as well for up to two months. Just be sure to separate layers between pieces of parchment paper. Let them thaw on the counter when you’re ready for them.
Miso Chocolate Chip Cookies
Ingredients
- 1 cup melted butter
- 1 tbsp white miso
- 3⁄4 cup Sugar
- 1⁄2 cup brown sugar
- 1 egg
- 2 tsp vanilla extract
- 2 3⁄4 cups all-purpose flour
- 1⁄2 tsp baking powder
- 1⁄4 tsp salt
- 1⁄2 cup chocolate chips
- 3⁄4 cup chopped chocolate
Instructions
- In a bowl, mix the melted butter with the miso until well combined.
- Add the white sugar, brown sugar and vanilla extract, mixing until fully incorporated.
- Add the egg, and mix again.
- Incorporate the dry ingredients: flour, baking powder, salt, chocolate chips and chopped chocolate, mixing until a uniform dough forms.
- Cover the dough and refrigerate for at least 1 to 3 hours.
- Preheat the oven to 350°F (180°C).
- Line a baking sheet with parchment paper.
- Use a #20 scoop to form dough balls and place them on the baking sheet, leaving space between each.
- Bake for 15 minutes or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Melted Butter: When melting the butter, make sure not to overheat it, as this can affect the texture of the cookies. Melt the butter over low heat or in the microwave in short intervals, stirring occasionally.
- Choose a good miso: Use white miso, as it is milder and sweeter.
- Sugar for a better texture: Combining white and brown sugar helps achieve cookies that are crispy on the edges and soft in the center.
- Chilling the Dough: Refrigerating the dough before baking helps solidify the butter and prevents the cookies from spreading too much during baking. This also allows the flavors to develop further, resulting in tastier cookies with an improved texture.
- Use good-quality chocolate: Mixing chocolate chunks and sprinkles gives a better texture and flavor, as the chunks melt more easily and the sprinkles hold their shape.
- Cookie size: If you don’t have a #20 scoop, use approximately 2 tablespoons of dough per cookie for a similar size.
- Baking Time: Bake the cookies just until the edges are lightly golden. The
center of the cookies may seem slightly underdone when you take them out of the oven, but they will continue to cook on the hot baking sheet after being removed from the oven. This helps to keep the cookies soft and chewy inside. - Correct spacing: Leave at least 5 cm (2 inches) between each cookie on the baking sheet to prevent them from sticking together as they expand.
- Store well: Keep cookies in an airtight container at room temperature for up to 5 days, or freeze the dough into balls for baking in batches.
