Miso Chocolate Chip Cookies
A delicious twist on classic cookies that combines rich chocolate with the unexpected umami flavor of miso, resulting in a chewy texture and a unique taste.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Use room temperature butter for best results.
- 3/4 cup brown sugar, tightly packed Provides depth of flavor.
- 1/4 cup granulated sugar
- 1/2 cup white miso paste Adds umami flavor.
- 1 large egg Can be substituted with a flaxseed egg for a vegan version.
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Spoon the flour into the measuring cup and level it off.
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips Feel free to mix different varieties.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Cream these ingredients together until smooth and fluffy.
- Add the miso paste, egg, and vanilla extract to the bowl. Mix until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the chocolate chips with a spatula, ensuring they are evenly distributed throughout the dough.
- Using a tablespoon or cookie scoop, drop rounds of cookie dough onto the prepared baking sheet, spacing them about two inches apart.
Baking
- Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers appear slightly underbaked.
- Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
Notes
For serving, enjoy the cookies warm with milk or tea. Consider garnishing with flaky sea salt or serving with vanilla ice cream for an indulgent treat. Store in an airtight container for up to a week or freeze for longer storage.