Miso Chocolate Chip Cookies
Well, well, well… Emily is back in the kitchen again. It’s been a hot minute. I know it seems a little cruel to be posting my miso chocolate chip cookie recipe during Lent, but here we are. I made these for Mardi Gras as a last hurrah before I had to face 40 days in the desert with no sweets *quietly sobs tears of sugar.* Perhaps I’m being a little melodramatic, but to part from these delicious cookies for the next 40 days is quite challenging. I just need to keep reminding myself that it’s all for the glory of God.
These cookies are the holy grail of chocolate chip cookies. I’m not kidding. They are truly a slice of heaven. What makes it so good? I’ll let you in on my secret. Miso. Yup. That soup that you have with your sushi has the same key ingredient as these beautiful chocolate chip cookies. You’re probably thinking that I’m nuts, and maybe you’re right… But believe me when I tell you that this is a true crowd pleaser.
So, let’s get to the good part — making the cookies!! The recipe is pretty simple. You will be pleasantly surprised that they are so easy to make. It’s the perfect recipe to pull out of your toolbox if you’re looking to bring something fun to a party. I mean, who doesn’t love chocolate chip cookies?
What Makes the Perfect Chocolate Chip Cookie
This is not your typical cookie dough. Understanding the components of how to make the perfect cookie is important to the baking process. These ingredients are critical to making the perfect cookie that achieves a complex, nutty, and buttery flavor.
- Browned Butter
- Browning the butter adds a rich and nutty flavor to the cookie.
- Sugar
- This recipe uses both brown and white sugar. The brown sugar adds a level of complexity to the cookie by enhancing the caramel flavor. I recommend using more brown sugar than white to add to the chewiness of the cookie.
- Eggs
- The eggs add moisture and chewiness to the cookie.
- Baking Soda
- Baking soda makes the cookies stay softer and chewier for longer. They also help the cookie spread more evenly to achieve the perfect cookie thickness.
- White Miso
- White miso is meant to enhance the sweetness of the cookie, used for the same reason as salt in most baked goods.
Miso Chocolate Chip Cookies
Ingredients
- 9 tbsp unsalted butter
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 egg room temperature
- 2 tbsp white miso
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1 1/2 cup all purpose flour
- 1/2 tsp baking soda
- 1 1/2 cup dark chocolate chunks
- flaky sea salt for topping
Instructions
- On medium high heat, melt the butter in a saucepan until it turns brown. Once the butter starts to brown, take it immediately off the heat and let it rest to cool.
- When the butter is slightly cool, pour the butter into a mixing bowl and add the brown and white sugar. Mix until well combined.
- Add the other wet ingredients (vanilla extract, miso, and egg) into the bowl of sugar and butter and mix until it is a uniform and glossy mixture with no lumps.
- In a separate bowl, sift the all-purpose flour, salt, and baking soda together and whisk to combine.
- Fold in half of the dry ingredients into the bowl of wet ingredients with a rubber spatula. Once it is well combined, fold in the remaining half of the dry ingredients. Stir until it becomes a uniform dough.
- Gently fold in the chocolate chips into the dough mixture until it is well combined.
- Scoop the cookie dough into balls and let them sit in the fridge for at least 3 hours (preferably overnight).
- Preheat your oven to 350 degrees Fahrenheit.
- Place the chilled cookie dough balls onto an aluminum baking tray lined with parchment paper or baking slipmat. Press the cookie dough into a thick disk shape (like a hockey puck) to allow it to spread.
- Bake the cookies for 11-13 minutes or until the edges are golden brown and the center is puffed up. Be careful not to overbake! We want the center to be chewy.
- Once the cookies are baked, pull them out of the oven and firmly tap the tray several times onto a flat surface to spread and flatten the cookies. Afterwards, use a slotted spatula to carefully transfer the cookies over to a wire rack to cool.
- Sprinkle some flaky sea salt on top of the cookies for a finishing touch.
Notes
- I like to make my dough a day ahead, rest it overnight, and bake it in the morning. The flavor profile of the cookie is exponentially better when you allow your dough to rest longer. It’s the perfect warm treat to enjoy early in the morning with a cold glass of milk!
- Do not overbake the cookies! Overbaking your cookies will result in a crumbly and dry cookie. When in doubt, underbake. Every oven is different, so I recommend monitoring them closely. You’ll be surprised by how fast they finish baking!
Interested in more easy and delicious recipes to make from home? Check out my recipes here. Subscribe to my newsletter for regular updates whenever I add a new recipe.
Emily
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