These soft and chewy chocolate chip cookies have a secret ingredient…miso paste! Miso paste gives these chocolate chip cookies a subtle salty flavor. Just like adding a bit of salt to the top of a cookie, the miso paste adds some nuttiness and saltiness to the cookies. I cannot stop eating them! PLUS you don’t need a mixer for this recipe.
Tell me about this recipe!
- I think it’s pretty obvious if you look at my cookie recipes that I love adding brown butter, but I can’t help it! Brown butter makes every cookie a thousand times better, and gives it a rich, nutty, and toasted flavour. Plus by browning the butter, it means you don’t need to whip up room temperature butter. Win-win!
- Just like my tahini chocolate chip cookies, these cookies have a salty element to them. I love adding salted ingredients to my baked goods, and the miso paste gives a bit of a savoury element to the cookies.
- No mixer required! That’s right, all you need is one bowl and a rubber spatula. Easy clean up!
- Chocolate: in this recipe, I used chopped chocolate. Not to be controversial, but I actually prefer using chips in my cookies.. I can’t help it, there is just a better ratio of cookie to chips! If like me you prefer using chocolate chips, just sub in the same amount of chips.
- Miso Paste: I use white miso paste in this recipe. White miso paste is fermented soy beans and rice, and has a slightly sweeter taste compared to red and yellow miso paste. It packs so much flavour! You can read more about miso paste over on Food52.
- Butter: I use European style butter in all of my recipes!
Making the Recipe
One: First off, brown your butter! Place your butter in a medium saucepan over medium-low heat and let it melt. Once melted, let it continue to cook until it begins to foam. Eventually, after 5-6 minutes, you should start getting a toasted and nutty smell. Stir the melted butter with a rubber spatula and you should see the milk solids at the bottom have turned a light brown. Take off the heat and pour into a bowl, let it cool completely.
Two: Add your sugars, vanilla extract, miso paste and salt to the cooled butter.
Three: Use your rubber spatula to combine the ingredients.
Four: Add in your egg and egg yolk. I always crack my eggs into a jug, this saves me the trouble of fishing out egg shells!
Five: Combine the mixture until it is smooth and glossy.
Six: Add in all of your dry ingredients. For a second it’ll feel like it’ll never come together, but I promise it will!
Seven: Chop your chocolate and set aside 1/4 cup of the chocolate. Pour the rest of the chocolate into the cookie dough and fold it in.
Eight: Use a 2 tablespoon cookie scooper (or ice cream scooper) to scoop out 16 cookies. Place them on a lined baking tray, and gently press the chocolate you kept to the side on to the cookie dough balls. This is what will give us those puddles of chocolate!
Nine: Chill the cookies for at least half an hour, or overnight. Preheat your oven to 350 degrees and bake six cookies at a time for 10-12 minutes.
Frequently Asked Questions
The cookie scoot! As soon as your cookies have come out of the oven, use a large, round cookie cutter (which is bigger than the cookie) and carefully place it over each cookie. With your hand, scoot the cookie into shape. I just move my hand in a circular motion and it should even out any weird edges on your cookie!
Yes! After you have chilled the cookie dough for 30 minutes, place them in a freezer bag and freeze for up to 2 months. When you’re ready to bake, follow the same baking instructions. You may have to bake them for just a minute or two extra.
Keep them in an airtight container for up to 5 days.
Other Cookie Recipes to Try:
Miso Chocolate Chip Cookies
- 1 ½ sticks unsalted butter
- 2 ½ cups all-purpose flour
- ¾ tsp baking powder
- ½ tsp baking soda
- 2 tbsp white miso paste
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1 tsp kosher salt
- 8 oz dark chocolate chopped
- Preheat your oven to 350°F/175°C and line 3 baking trays with parchment paper.
- Whisk together your flour, baking soda, and baking powder in a medium bowl. Set aside.
- 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.
- Add in the sugars, miso paste, vanilla and salt to the butter mixture. Whisk to combine.
- Add in the egg and egg yolk and whisk until smooth and glossy.
- 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.
- Scoop out the cookie dough using a 2 tbsp 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.
- Bake the cookies 6 at a time for 10-12 minutes.
- If you prefer using chips, sub out the same weight of chocolate for bittersweet or semisweet chocolate chips. I also enjoy doing 4 oz semisweet chips and 4 oz bittersweet chips.
- I’m using kosher salt, but if you only have fine salt then half the amounts listed (1 tsp kosher salt = 1/2 tsp fine salt)
- I use European style butter in my recipes.