These easy, homemade Miso Chocolate Chip Cookies are SO chewy, chocolatey and delicious! The miso adds the perfect blend of salty and sweet!
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 sticks unsalted butter, room temperature
- 1/4 cup white miso paste
- 1 cup brown sugar (dark or light)
- 1 cup white sugar
- 1 large egg + 1 egg yolk
- 3/4 teaspoon pure vanilla extract
- 1 cup chocolate chips
- In a large mixing bowl, whisk together the flour, baking soda, and baking powder. Set aside.
- In a stand mixer, beat the butter, miso paste, and sugars until smooth.
- Working in batches, slowly add in the dry ingredients, mixing until fully combined. Stir in the chocolate chips.
- 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.
- Preheat the oven to 350 degrees.
- 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.
- Bake for 12 to 14 minutes, or until the edges start to turn golden brown. Let cool on a cooling rack.
- 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.
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