Description
These miso chocolate chip cookies offer a unique twist on a classic treat, blending the rich sweetness of semi-sweet chocolate with the savory umami of white miso paste. Soft and chewy, they are perfect for satisfying your sweet tooth while introducing an unexpected flavor profile. Enjoy them fresh out of the oven or stored for later indulgence!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1/4 cup white miso paste
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped nuts (optional, such as walnuts or pecans)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened butter, granulated sugar, brown sugar, and white miso paste. Beat on medium speed until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
- Fold in the semi-sweet chocolate chips and chopped nuts (if using) until evenly distributed.
- Cover the bowl with plastic wrap or transfer to an airtight container. Chill in the refrigerator for at least 30 minutes (or longer for enhanced flavor).
- Line a baking sheet with parchment paper.
- Drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Optionally, sprinkle a little sea salt on top of each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to a week, or freeze for up to three months.
- For a warm treat, microwave cookies for about 10-15 seconds before enjoying.
Notes
- Chilling the dough is essential for thicker cookies that wont spread too much.
- Feel free to experiment with different types of nuts or omit them entirely based on your preference.
- Prep Time: 15 minutes
- Cook Time: 12 minutes