Miso Chocolate Chip Cookies
A unique and delicious twist on the classic chocolate chip cookie, featuring miso paste for a delightful sweet and savory balance and an incredibly chewy texture.
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tablespoon white or yellow miso paste
- 1 teaspoon vanilla extract
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 1.5 cups semi-sweet chocolate chips
Instructions
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg, followed by the miso paste and vanilla extract, mixing until well combined.
- Gradually add the all-purpose flour and baking soda, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Cover the cookie dough tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow flavors to deepen and dough to firm up.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop rounded tablespoons of chilled dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For best results, do not skip the refrigeration step; it allows the flavors to meld and the dough to firm up, preventing the cookies from spreading too much. Adjust miso quantity to your taste; start with 1 tablespoon for a subtle hint, and increase slightly if you prefer a more pronounced umami note. Use good quality chocolate chips for superior flavor. White or yellow miso works best for this recipe.