Miso Chocolate Chip Cookies (Printable version)

Buttery, chewy cookies with white miso creating a uniquely rich sweet-salty flavor profile.

# Ingredient list:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 1/3 cup white miso paste
07 - 1 cup light brown sugar, packed
08 - 1/2 cup granulated sugar
09 - 2 large eggs
10 - 2 teaspoons vanilla extract

→ Add-ins

11 - 1 1/2 cups semi-sweet chocolate chips or chopped chocolate
12 - Flaky sea salt, for sprinkling

# Directions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
03 - In a large bowl, beat the butter, miso, brown sugar, and granulated sugar together until creamy and smooth, about 2–3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined.
06 - Fold in the chocolate chips or chopped chocolate.
07 - Scoop the dough, about 2 tablespoons per cookie, onto prepared baking sheets, spacing about 2 inches apart.
08 - Sprinkle with flaky sea salt if desired.
09 - Bake for 11–13 minutes, until the edges are golden and the centers are still slightly soft.
10 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • The miso deepens the caramel notes in the brown sugar while balancing the sweetness
  • They stay chewy for days instead of turning into hard rocks like regular cookies
  • That subtle saltiness makes them absolutely impossible to stop eating
02 -
  • Room temperature ingredients combine more easily, so take your butter and eggs out about an hour before baking
  • The dough can be refrigerated for up to 24 hours, which actually intensifies the flavor and helps the cookies bake thicker
  • These freeze beautifully as dough balls or baked cookies, just add an extra minute to the baking time if frozen
03 -
  • Use a kitchen scale if you have one, flour measurements can be wildly inconsistent by volume
  • Scoop your dough balls all at once before baking the first batch, this ensures uniform sizing
  • The miso paste can be stiff, let it sit at room temperature for 10 minutes to soften it up

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