My miso chocolate chip cookies are soft and chewy, and absolutely delicious. Made with brown butter and miso paste, the cookies take just 30 minutes to chill(or up to overnight) for perfect texture and flavor. And the best part: you don't even need a mixer to make these cookies!
This recipe was originally published in May 2021. It has since been updated with new photos.
You won't believe how the secret ingredient, miso paste, gives these homemade chocolate chip cookies a hint of saltiness that enhances the flavor. It's like sprinkling a little salt on a cookie, but with a nutty twist.
You might be used to miso paste in savory dishes, but I promise you, they have a place in baking! These miso chocolate chip cookies give the perfect balance of sweet and savory - these cookies are seriously next level.
When developing homemade cookie recipes, I always want to make them as simple as possible. As much as I love my trusty stand mixer, there is nothing better than to see a recipe card that says I only need a whisk and a spoon - score! This chewy miso cookie recipe is made in one bowl (ok, and one pan if we want to be pedantic), and you don't need any fancy equipment.
Chilling Cookie Dough
When I was testing this recipe, I found that chilling the cookie dough balls for even 30 minutes made a big difference. Zero time in the fridge (especially if you're making these in the summer!) = sad, flat cookies.
I know, you probably want to put these in the oven asap, but it's worth the wait! I like to use that time to clean up the kitchen.
Never Made Brown Butter? If you've never made brown butter, take a look at my step-by-step post on how to make browned butter.
Miso Paste is the Secret Ingredient!
White miso paste is fermented soybeans and rice, and it packs so much flavor. Think of your favorite sweet and savory dessert; we want that perfect balance of something salty with something sweet, and that's exactly what we get with the miso paste.
I used a chopped-up dark chocolate bar because I love the puddles of chocolate you get with them, but you could also use chocolate chips in a pinch.
Step 1: Brown your butter. Place the butter in a small saucepan and melt over medium low heat. Once melted, begin to stir with a rubber spatula. Heat until it begins to foam and you can see small milk solids at the bottom of the pan. Once it smells toasty and those dairy solids have turned light or golden brown, take off the heat. Pour into a mixing bowl and let cool.
Test Kitchen Tip 👩🏻🍳 keep an eye on the brown butter, you don't want to burn it! As soon as it smells nutty and toasted and the milk solids have turned golden brown, take it off the heat. Make sure you also scrape all those little pieces into your bowl!
Step 2: In a large bowl whisk the flour with the salt and baking soda and baking powder. I have also tested this recipe by pouring these dry ingredients straight into the wet ingredients and it also works - so feel free to skip this part!
Step 3: Once the browned butter is cool, mix in the white sugar, light brown sugar, vanilla extract and miso paste until smooth. Mix in the egg and egg yolk.
Step 4: Pour the wet ingredients into the dry ingredients and fold with a rubber spatula until combined. Pour in the chocolate chunks (but keep about ¼ cup to the side!) and stir.
Step 5: Scoop out the cookie dough using a medium or large cookie scoop, it all depends how large you want the cookies to be! The ones you can see here are 2 tablespoons. Place on a parchment lined baking sheet or plate and chill for 30 minutes.
Step 6: Preheat the oven to 350°Fahrenheit/175°Celsius. Take the cookies out of the fridge and place 6 on a baking sheet lined with parchment paper. Place the reserved chocolate chunks on top of the cookie dough balls. Bake for 10-12 minutes. Let the cookies cool on the baking tray for 10 minutes before removing to a wire cooling rack to cool completely.
Bakery Style Chocolate Chip Cookies
Want those perfect, soft and chewy miso chocolate chip cookies that look like they came straight from a fancy bakery? Here's a few tips for you!
- Weighing Scale - I always recommend using a weighing scale! It is so easy to add too much flour, leaving you with dry and crumbly cookies.
- Decrease Miso Paste - I used 2 tablespoons of miso paste here, but you can decrease it to 1 tablespoon if you prefer.
- Puddles of Chocolate - to get that bakery style look with puddles of chocolate, add chocolate chunks to the top of each cookie dough ball before baking! You can also add extra as soon as they come out of the oven.
Made This Recipe?
Make sure to leave a ⭐️ rating and review below! You can tag me on Instagram @alpineella or follow along on Pinterest, Facebook and TikTok!
Thank you!
Ella
Recipe
Soft & Chewy Brown Butter Miso Chocolate Chip Cookies
Ingredients
- 1 ½ sticks (170 grams) unsalted butter
- 2 ½ cups (300 grams) all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 2 tablespoon white miso paste
- 1 cup (200 grams) light brown sugar
- ½ cup (100 grams) granulated sugar
- 1 egg
- 1 egg yolk
- 2 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 8 oz (226 grams) dark chocolate chopped
Instructions
- Whisk together your flour, baking soda, and baking powder in a medium bowl. Set aside.2 ½ cups (300 grams) all-purpose flour, ¾ tsp baking powder, ½ tsp baking soda
- In a small saucepan over medium-low heat, melt the butter. Once melted, increase the heat to medium and let the butter begin to foam. Keep cooking and stirring with a spatula, until the butter begins to brown and gives off a nutty smell (2-3 minutes). Pour into a medium bowl and let cool completely.1 ½ sticks (170 grams) unsalted butter
- Add in the sugars, miso paste, vanilla and salt to the butter mixture. Whisk to combine.2 tbsp white miso paste, 1 cup (200 grams) light brown sugar, ½ cup (100 grams) granulated sugar, 2 tsp vanilla extract, 1 tsp kosher salt
- Add in the egg and egg yolk and whisk until smooth and glossy.1 egg, 1 egg yolk
- Pour in the dry ingredients and use a rubber spatula to combine until there are no more streaks of flour.
- Add in your chopped chocolate, but keep about ¼ cup of chopped chocolate to the side.8 oz (226 grams) dark chocolate
- Scoop out the cookie dough using a 2 tablespoon ice cream scooper and place on a lined tray. Once finished, gently press the extra chocolate on top of the cookie dough balls - this will give you those puddles of chocolate! Chill for at least 30 minutes or up to overnight.
- Preheat your oven to 350°F/175°C and line 3 baking trays with parchment paper.
- Bake the cookies 6 at a time for 10-12 minutes.
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Chase says
This recipe is a game changer! Brown butter has always been a staple in my baking but the addition of the miso paste really elevated this cookie! It’s sweet, salty, nutty, and all-around delicious.
Ella says
Thank you so much for your review, I'm so glad you like the recipe!
Gabrielle says
These cookies are so delicious! They are my new go to for chocolate chip cookies and now regular chocolate chip cookies taste so bland in comparison!
Ella says
thanks so much for your review!
Roberta Dall'Alba says
What can I say? These are perfect 😭😭 I ate two (ops) when they were still warm.
I had some caramel/milk chocolate chips (by Valhrona) to use up so I used those + some dark chocolate. HEAVEN
Ella says
Thank you so much for your review!
Hung says
How many grams of brown butter should I use in the recipe?
Ella says
Hi, I didn't weigh or measure out the butter once I had browned it! But, when you brown butter it usually decreases in weight by 15-20%.
Sharon says
OMG. Just made these and am in cookie heaven. My ideal cookie is thick, soft, and flavorful, and these tick all those boxes. I have already eaten too many still slightly warm cookies.
This seems to be a forgiving recipe, which I like (I am neither a master baker nor the most precise person, so I probably did not do everything perfectly, and they still came out amazing).
The health-conscious part of me is admittedly interested in a healthier version of this recipe (e.g. whole wheat flour, less butter and sugar). But if the goal is a cookie with perfect flavor and texture, I wouldn't change a thing 🙂 Thank you!
Ella says
Thank you so much for your lovely review!
Meriam Waqas says
Made these today with some success. Overall, the recipe is well laid out and the cookies came out really nice. However, the cookies did brown on the bottom faster than on the top. I had to bake them for about 15 minutes and had very dark bottoms. The chips didn’t really melt into pools. I think I need to play around with the recipe a bit, maybe let the dough balls sit out for a few minutes after chilling and prior to sticking them into the oven. The texture is really lovely. Soft and chewy on top and in the middle, with a bit of a crunchy bottom. I think I’m also interested in trying some whole wheat flour, and maybe a more complex miso.
Thanks for the recipe! These are going to be a staple for me!
Ella says
Thank you so much for your review!