Miso Chocolate Chip Cookies (Print View)

Buttery, chewy cookies with white miso adding rich umami depth to classic chocolate chip goodness.

# What You'll Need:

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

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

11 - 1 1/2 cups semi-sweet chocolate chips or chopped chocolate

12 - Flaky sea salt, for sprinkling

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.

02 - Whisk together flour, baking soda, baking powder, and salt in a medium bowl. Set aside.

03 - Beat butter, miso, brown sugar, and granulated sugar until creamy and smooth, about 2-3 minutes.

04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

05 - Gradually add dry ingredients to wet mixture, mixing just until combined.

06 - Fold in chocolate chips or chopped chocolate until evenly distributed.

07 - Scoop dough using about 2 tablespoons per cookie onto prepared baking sheets, spacing 2 inches apart.

08 - Sprinkle with flaky sea salt if desired.

09 - Bake for 11-13 minutes until edges are golden and centers remain slightly soft.

10 - Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

01 -

The miso creates this incredible caramel-like depth that makes regular chocolate chip cookies taste one dimensional
They stay chewy for days, developing even more flavor overnight

02 -

Chilling the dough for even 30 minutes changes everything, thicker cookies with deeper flavor
White miso is non-negotiable here, darker varieties make cookies taste like soup

03 -

Room temperature ingredients make the difference between cookies that spread beautifully and ones that stay in sad little mounds
Underbaking by 1 minute is always better than overbaking, they continue cooking on the hot pan