Description
These BEST Miso Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with the subtle umami of sweet white miso paste, creating an irresistible twist on the classic chocolate chip cookie. With a perfectly chewy interior, crispy edges, and deep, complex flavors, these cookies are sure to become a new favorite for any cookie lover.
Ingredients
Scale
Dry Ingredients
- 1 cup + 1 tbsp all purpose flour
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter
- ¼ cup light brown sugar
- ¼ cup dark brown sugar
- ¼ cup granulated sugar
- 1 egg (room temperature)
- 1 tsp vanilla extract
- 1 ½ tbsp white miso
Additional
- 4 oz dark chocolate (chopped or chips)
Instructions
- Browning the Butter: Melt the unsalted butter in a saucepan over high heat. Once melted, reduce the heat to low and cook the butter until it develops brown bits and a nutty aroma. Remove from heat immediately and set aside to cool slightly.
- Mix Dry Ingredients: In a separate bowl, whisk together the all purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt.
- Combine Sugars with Butter: In a large bowl or the bowl of a stand mixer, add the browned butter along with the light brown sugar, dark brown sugar, and granulated sugar. Mix until fully combined and smooth.
- Add Egg and Vanilla: Add the room temperature egg and vanilla extract to the sugar and butter mixture. Whisk or beat for 5-10 minutes until the mixture becomes light, creamy, and fluffy, which helps create a tender cookie texture.
- Incorporate Miso: Add the white miso paste and mix thoroughly until fully combined. This adds a subtle umami depth to the cookie dough.
- Add Dry Ingredients: Pour in the flour mixture and gently mix until just combined. Be careful not to overmix to avoid tough cookies.
- Fold in Chocolate: Gently fold the dark chocolate chunks or chips into the cookie dough until evenly distributed.
- Chill Dough: Cover the cookie dough and refrigerate for at least 1 hour. This step prevents the butter from melting too fast during baking and helps develop richer flavors and better texture.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Position one oven rack in the top third and another in the bottom third. Line two baking sheets with parchment paper.
- Scoop Cookies: Using a 2 tablespoon cookie scoop, portion the dough onto the prepared baking sheets, spacing cookies at least 2 inches apart to allow for spreading.
- Bake: Bake for 10-12 minutes until edges are light brown. Halfway through baking, swap the baking sheets between the top and bottom racks to ensure even baking. Alternatively, bake each sheet one at a time in the center of the oven.
- Cool: Allow the cookies to rest on the baking sheet for 10 minutes before transferring to a cooling rack for an additional 10 minutes. This helps the cookies set perfectly and finish cooling.
Notes
- Sweet white miso adds a unique savory complexity to the cookies, balancing the sweetness and enriching the flavor.
- Resting the dough in the fridge enhances flavor development and creates a better texture by slowing butter melt during baking.
- Swapping baking sheets midway through baking promotes even cooking and color on all cookies.
- Use high-quality dark chocolate for best taste and texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 279 kcal
- Sugar: 23 g
- Sodium: 276 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 51 mg
