Miso Chocolate Chip Cookies (Printable Version)
Buttery cookies with white miso and chocolate chips offer a rich, chewy texture and subtle savory depth.
# Ingredient List:
→ 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
# Step-by-Step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
03 - Beat butter, miso, brown sugar, and granulated sugar together until creamy and smooth, about 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Gradually add dry ingredients to wet mixture, mixing just until combined.
06 - Fold in chocolate chips or chopped chocolate.
07 - Scoop dough (about 2 tablespoons per cookie) onto prepared baking sheets, spacing 2 inches apart.
08 - Sprinkle with flaky sea salt if desired.
09 - Bake for 11-13 minutes until edges are golden and centers are slightly soft.
10 - Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Tips from hearthlykitchen:
01 -
- That salty sweet combination hits something primal in your brain that makes these impossible to stop eating
- The miso creates this incredible depth that regular chocolate chip cookies just dont have
- They stay chewy for days which is saying something in my house
02 -
- White miso is essential here red miso will make them taste like meat
- Chilling the dough for even 30 minutes prevents them from spreading too thin
- These are best eaten warm but keep surprisingly well in an airtight container
03 -
- Room temperature ingredients make all the difference in how the dough comes together
- Weighing your flour is the most reliable way to get consistent results every time