Miso Chocolate Chip Cookies (Printable version)

Buttery, chewy cookies with white miso adding a rich umami depth to classic chocolate chip perfection.

# What you need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 1/3 cup white miso paste
07 - 1 cup light brown sugar, packed
08 - 1/2 cup granulated sugar
09 - 2 large eggs
10 - 2 teaspoons vanilla extract

→ Add-ins

11 - 1 1/2 cups semi-sweet chocolate chips or chopped chocolate
12 - Flaky sea salt, for sprinkling

# How To:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
03 - In a large bowl, beat the butter, miso, brown sugar, and granulated sugar together until creamy and smooth, about 2 to 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined.
06 - Fold in the chocolate chips or chopped chocolate.
07 - Scoop the dough, about 2 tablespoons per cookie, onto prepared baking sheets, spacing about 2 inches apart.
08 - Sprinkle with flaky sea salt if desired.
09 - Bake for 11 to 13 minutes, until the edges are golden and the centers are still slightly soft.
10 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • That salty-sweet thing happening will make you forget regular chocolate chip cookies exist
  • The miso actually makes them chewier and keeps them soft for days
02 -
  • Use white shiro miso because red miso will make your cookies taste too strong and funky
  • Chilling the dough for an hour gives you thicker cookies with better texture
03 -
  • Let your butter soften at room temperature for at least an hour to avoid overmixing
  • Weigh your ingredients if you can because flour measurements vary wildly by how you scoop

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