Miso Chocolate Chip Cookies

Have you ever used miso paste in a cookie? Me either, until now! So, here you go — Miso Chocolate Chip Cookies! Sweet, chocolatey, chewy, and delicious!

this recipe

When you think of miso, you may think of savory Asian dishes like soups, salad dressings, and marinades. But, it’s really great when used in sweet treats! Much like salted caramel or when sea salt is sprinkled on top of chocolate chip cookies, miso adds a bold and salty component to round out the sweeter profiles and add complexity.

You won’t really taste the miso in these Chocolate Chip Cookies. Miso does add a wonderful rich umami profile to the cookies. So yummy!

What is miso paste?

Miso is a fermented paste that adds a salty umami flavor to many Japanese dishes. The paste is typically a cultured mixture of soybeans, a grain (like rice or barley), salt, and koji (a mold).

Different types of miso can often be used interchangeably in recipes but with varying results. Generally, the darker the color, the stronger the taste. Light-colored miso is better for light dressings and sweets, while dark miso is best for long braises and stews.

Because miso is a fermented food, it’s a natural source of healthy probiotics (also known as “good bacteria”) and is beneficial for digestion.

WHERE TO BUY MISO: You can find miso paste at most grocery stores in the Asian section, or here on Amazon. Organic is always best.

When ready to bake the Miso Chocolate Chip Cookies, place them on a baking sheet lined with a silicone mat or parchment paper, spacing them out about 2 inches.

How to make these awesome cookies

1. In a large mixing bowl, whisk together the flour, baking soda, and baking powder. Set aside.
2. In a stand mixer, beat the butter, miso paste, and sugars until smooth.
3. Working in batches, slowly add in the dry ingredients, mixing until fully combined. Stir in the chocolate chips.
4. Divide the cookie batter into 3 equal amounts. Roll each dough into a log shape and wrap tightly with plastic wrap. Place in the refrigerator for at least 3 hours, or overnight.
5. Preheat the oven to 350 degrees. 
6. Unwrap the logs and place on a cutting board. Cut the cookie dough logs into 1/2-inch slices and place on a baking tray lined with a silicone baking mat or parchment paper. Space the cookies at least 2 inches apart.
7. Bake for 12 to 14 minutes, or until the edges start to turn golden brown. Let cool on a cooling rack.

Make sure you allow the baking sheet to cool in between batches and let the cookies rest on a cooling rack. Look how beautiful and golden brown these Miso Chocolate Chip Cookies look!

These Miso Chocolate Chip Cookies are the PERFECT blend of salty and sweet! Believe me, you can’t eat just one!

TIPS & TRICKS

• It’s best to refrigerate the cookie dough overnight, but at least 3 hours before baking.
• If you put room temperature dough into the oven the cookies will spread before they have time to set up. What you’ll be left with are very thin and fragile cookies. Allowing it to chill produces a firmer and drier dough which creates a nicer texture and better consistency.
• Cooling the cookies also makes them so much easier to slice!
• Make sure you allow the baking sheet to cool in between batches and place the baked cookies on a cooling rack. 

WANT MORE?

If you like this Miso Chocolate Chip Cookies recipe, you’re going to want these recipes:

• Classic Pumpkin Spice Cookies
• Chinese Almond Cookies
• Pumpkin Manju Sweets
• Gluten-Free Matcha Donuts
• Easy Chinese Egg Tarts

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