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Miso Chocolate Chip Cookies
These chewy miso chocolate chip cookies are the perfect balance of salty and sweet. The addition of miso adds a wonderfully salty, umami note, which elevates classic chocolate chip cookies to another level. You have to try them!
- Prep Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12
- Category: Desserts and Sweets
Ingredients
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150 g unsalted butter, melted
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2 tbsps white miso paste
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100 g light brown sugar
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75 g white granulated sugar
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1 large egg, beaten
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1 tsp vanilla extract
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175 g plain flour
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½ tsp baking soda
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150 g chocolate chips (I use 50% dark, 50% milk)
Instructions
- Melt the butter in a small saucepan over low heat. Add the miso paste, remove the saucepan from the heat, and whisk until well-incorporated and emulsified. It’ll look like it won’t come together, but after a couple of minutes of continuous whisking, it will.
- Place the caster sugar and light brown sugar in a large mixing bowl. Add the miso butter and whisk until smooth.
- Add the egg and vanilla extract and whisk until light and creamy, then add the flour and baking powder and mix until smooth. Be careful not to overmix the cookie dough; overmixing causes gluten development, which makes for cakey (rather than chewy) cookies. The dough will be soft but thick.
- Using a wooden spoon or rubber spatula, fold the chocolate into the cookie dough. Cover and chill for at least 1 hour, or preferably for a couple of hours. Chilling is mandatory! The longer the cookie dough rests, the more complex its flavour will be and the less it’ll spread as it bakes, which makes for a deliciously chewy cookie.
- Heat your oven to 180℃/ 160℃ fan. Line two large baking trays with greaseproof paper.
- Form the cookie dough into balls (about 1 heaped tablespoon of dough each). Arrange the cookies in a single layer across both baking sheets, leaving plenty of space for the cookies to spread.
- Bake for 13 to 15 minutes, or until the edges have just started to brown. The cookies will look a little soft, but don’t worry – they will continue to bake on the baking tray.
- Let the cookies cool on the baking tray for 10 minutes, then transfer them to a wire rack to cool completely. Here’s the hardest part: wait for the cookies to cool completely then serve and enjoy!
I tried this recipe for my bookclub this morning. They were amazing and much appreciated by my friends
The miso twist for a good addition to a regular chocolate chip cookie.
Thank you Zena
It’s my absolute pleasure! I’m so glad you enjoyed them 🙂