Miso Chocolate Chip Cookies

The first time someone told me to put miso in chocolate chip cookies, I thought they were joking. Then I baked a batch and my entire apartment filled with this incredible caramel-meets-salt aroma that made it impossible to wait for them to cool. Now they're the only chocolate chip cookie recipe I actually make, and my friends keep texting me for the recipe weeks later.

I brought these to a potluck last winter and watched my friend Sarah take one bite, freeze mid-chew, then immediately ask if I'd share the recipe. She said they tasted like the best cookie she'd ever had from a fancy bakery, but better. Now every time there's a gathering, I get a text asking if those miso cookies are making an appearance.

Ingredients

• 2 1/4 cups (280 g) all-purpose flour: The foundation that gives these cookies their perfect chewy-crisp balance
• 1 teaspoon baking soda: Helps them spread just right while staying thick in the center
• 1/2 teaspoon baking powder: Adds that little extra lift for a tender texture
• 1/2 teaspoon fine sea salt: Enhances all the flavors and balances the sweetness
• 1 cup (225 g) unsalted butter, softened: Room temperature butter is non-negotiable here for that creamy base
• 1/3 cup (80 g) white miso paste: The secret ingredient that adds umami richness and makes these unforgettable
• 1 cup (200 g) light brown sugar, packed: Brings moisture and that deep caramel flavor
• 1/2 cup (100 g) granulated sugar: Creates crisp edges and helps the cookies spread
• 2 large eggs: Binds everything together and adds structure
• 2 teaspoons vanilla extract: Pure vanilla makes all the difference here
• 1 1/2 cups (260 g) semi-sweet chocolate chips or chopped chocolate: Chopped chocolate melts into pools while chips hold their shape
• Flaky sea salt, for sprinkling: Optional but that finishing salt on top takes these over the top

Instructions

Preheat and prep:

Heat your oven to 350°F (175°C) and line two baking sheets with parchment paper so nothing sticks.

Whisk the dry ingredients:

In a medium bowl, combine the flour, baking soda, baking powder, and salt until well blended.

Cream the butter mixture:

Beat the butter, miso, brown sugar, and granulated sugar together until fluffy and smooth, about 2 to 3 minutes.

Add eggs and vanilla:

Beat in the eggs one at a time, then mix in the vanilla until everything is incorporated.

Combine everything:

Gradually mix in the dry ingredients until just combined, then fold in the chocolate chips.

Scoop and sprinkle:

Drop dough balls onto the prepared sheets, leaving about 2 inches between each one, and add flaky salt on top if using.

Bake to perfection:

Bake for 11 to 13 minutes until edges are golden but centers still look slightly underbaked.

Cool completely:

Let them sit on the baking sheet for 5 minutes, then move them to a wire rack to finish cooling.

Save

My sister accidentally used red miso once and said the cookies tasted like chocolate chip soup, so please stick with white miso. The first time I made these, I ate three warm ones standing over the cooling rack and didn't even feel guilty about it.

Make Them Your Own

Sometimes I swap half the chocolate for chopped pecans or walnuts when I want extra crunch. The nuttiness plays so well with the miso that I've had people insist there's something else special in there besides the obvious ingredients.

Storage Secrets

These stay incredibly soft stored in an airtight container for up to five days. I've also frozen scooped dough balls and baked them straight from frozen, just adding another minute or two to the baking time for fresh cookies whenever the craving hits.

Serving Ideas

Warm these up for 10 seconds in the microwave and serve with vanilla ice cream for the most incredible dessert. The contrast between the hot, salty cookie and cold, creamy ice cream is absolute perfection.

• Try them with a glass of cold milk
• Pair with a light roast coffee that wont overpower the subtle miso flavor
• Crumble them over vanilla or coconut ice cream for a quick sundae

Save

These miso chocolate chip cookies have become my go-to for everything from late-night cravings to impressing dinner guests. Once you try them, regular chocolate chip cookies just feel incomplete.

Recipe FAQs

→ What does miso add to chocolate chip cookies?

White miso introduces subtle umami notes that enhance the chocolate's richness while balancing sweetness with a gentle salty undertone, creating deeper, more complex flavor.

→ Can I use red miso instead of white miso?

White (shiro) miso works best for its milder, sweeter profile. Red miso is stronger and more fermented, which could overpower the delicate balance of flavors.

→ Why chill the dough before baking?

Chilling for one hour solidifies the butter, resulting in thicker cookies with better texture. It also prevents excessive spreading during baking for perfectly shaped treats.

→ How do I know when the cookies are done?

Bake for 11–13 minutes until edges are golden brown while centers remain slightly soft. They'll finish cooking on the baking sheet during the 5-minute cooling period.

→ Can I freeze the dough?

Scoop dough onto a baking sheet and freeze until solid, then transfer to an airtight container. Bake frozen scoops for 13–15 minutes, adding 1–2 minutes to the original time.

→ What type of chocolate works best?

Semi-sweet chocolate chips or chopped baking chocolate provide ideal sweetness balance. High-quality chocolate with 60% cocoa creates superior melt and richer flavor.