Miso Chocolate Chip Cookies (Printable)

Buttery chewy cookies with white miso and chocolate chips for rich umami flavor.

# What You'll 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 Make It:

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 2-3 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 11-13 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 -
  • The miso creates this salty-sweet depth that makes regular chocolate chip cookies taste flat by comparison
  • They stay chewy for days instead of turning into hockey pucks
  • People will spend half the time eating them and the other time trying to guess what your secret ingredient is
02 -
  • White miso is crucial here because darker varieties will make your cookies taste intensely savory and weird
  • Chilling the dough for an hour before baking gives you thicker, chewier cookies with better flavor development
  • These are done when the edges are set but the centers still look soft because they keep cooking on the hot pan
03 -
  • Room temperature ingredients mix together better and create the right texture
  • Use a cookie scoop for evenly sized cookies that bake at the same rate
  • The dough freezes beautifully for up to three months, so double the batch and always have some ready

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