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Miso Chocolate Chip Cookies Recipe

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4.1 from 1 review

Delightfully rich and unique miso chocolate chip cookies featuring browned butter and white miso paste for a savory depth of flavor. These cookies combine traditional bittersweet and semi-sweet chocolates for a perfect balance of sweet and umami in every bite.

  • Total Time: 1 hour 40 minutes
  • Yield: 17 cookies

Ingredients

Wet Ingredients

  • 14 tablespoons unsalted butter
  • 3 tablespoons white miso paste
  • 1 large egg (room temperature)
  • 1 large egg yolk (room temperature)
  • 2 teaspoons vanilla paste or extract

Dry Ingredients

  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup + 2 tablespoons light brown sugar (packed)
  • 1/2 cup granulated sugar

Chocolate

  • 1 cup bittersweet chocolate wafers (plus more for topping)
  • 1/2 cup chopped semi-sweet chocolate bar

Instructions

  1. Brown the Butter: Cook the unsalted butter in a stainless steel pan over medium heat until it smells nutty and milk solids turn brown. The butter will foam, crackle, and pop during this process. Scrape the browned butter into a large bowl, whisk in the white miso paste roughly (it will remain clumpy), and allow the mixture to cool completely to room temperature to prevent greasy cookies.
  2. Prepare Baking Sheets and Oven: Preheat the oven to 350°F (180°C). Line three baking sheets with parchment paper to ensure even baking and easy removal of cookies.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt. Set aside for folding into the wet ingredients.
  4. Combine Butter and Sugars: Once the browned butter and miso mixture is cooled, whisk in the granulated sugar and light brown sugar until fully incorporated. Then whisk in the egg, egg yolk, and vanilla extract or paste to create a thick batter.
  5. Incorporate Dry Ingredients and Chocolate: Fold the dry flour mixture gently into the wet ingredients until nearly combined, then fold in the bittersweet chocolate wafers and chopped semi-sweet chocolate pieces. Allow the dough to rest for 15 minutes to firm up for easier scooping.
  6. Scoop and Bake: Using a three-tablespoon scoop, roll each ball of dough between your hands and place six on each prepared baking sheet. Bake for 9 to 10 minutes until edges are lightly browned. Let the baking sheets cool on a wire rack for 10 minutes, then transfer the cookies to the wire rack with a spatula to cool completely.

Notes

  • Ensure butter and miso mixture is fully cooled to room temperature before mixing with sugars to prevent greasy and spreading cookies.
  • Measure flour correctly—spoon into the measuring cup and level off rather than scooping directly—to maintain proper cookie texture.
  • Resting the dough before baking firms it up for better shaping and baking consistency.
  • For added texture and flavor, sprinkle extra chocolate wafers on top of cookies before baking if desired.
  • Author: Monica
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes per batch (about 30 minutes total baking time across 3 trays)
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion (Japanese influenced American cookies)

Find it online: https://monicarecipes.com/miso-chocolate-chip-cookies-recipe/