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–+ servings
Miso Chocolate Chip Cookies

Miso Chocolate Chip Cookies

With a sweet and slightly savory taste these miso chocolate chip cookies also have a gooey center and crisp edges to make for the ultimate indulgence.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling time: 1 hour
Total Time 1 hour 35 minutes
Servings 22 Cookies
Calories 232 kcal

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.

Nutrition

Calories: 232kcalCarbohydrates: 30gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 30mgSodium: 137mgPotassium: 60mgFiber: 1gSugar: 17gVitamin A: 269IUCalcium: 20mgIron: 1mg
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