These miso chocolate chip cookies are seriously amazing. They're soft, chewy and have a special ingredient: miso paste! 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 the cookies a hint of saltiness that enhances the flavor. It's like sprinkling a little bit of salt on top of 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!
Just like my butterscotch chocolate chip cookies, these cookies are loaded up with flavor thanks to brown butter and they're made without a mixer.
Why you'll love these miso chocolate chip cookies!
- Adding miso paste and brown butter is going to bring so much depth to the flavor of these chocolate chip cookies.
- I've chopped up a chocolate bar instead of using chocolate chips, giving big puddles of melted chocolate in each cookie!
- These cookies are super soft and chewy with crispy edges!
- You don't need any fancy equipment for these cookies, just some bowls, a whisk and a rubber spatula.
- Flour: I've tested this recipe with all purpose flour.
- Miso Paste: White miso paste is fermented soy beans and rice, and has a slightly sweeter taste compared to red miso and yellow miso paste. It packs so much flavour! You can read more about miso paste over on Food52.
- Butter: I always use unsalted butter so I can control the amount of salt in the cookies.
- Chocolate: I used a chopped up dark chocolate bar, but you can also use chocolate chips if you prefer!
Substitutions & Variations
- Swap out chocolate chunks for chocolate chips.
- Use any type of chocolate you like here, milk chocolate, semisweet chocolate or white chocolate!
- If you aren't too sure about miso paste, decrease the amount to 1 tablespoon.
- If you don't want to brown the butter, just melt it. If you do this the dough will be a bit wetter, so make sure you chill the cookie dough for at least an hour so the cookies don't spread too much.
Step by Step Process
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.
Step 2: In a large bowl whisk the flour with the salt and baking soda and baking powder.
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 using a large cookie scoop, so 2 tablespoons. Place on a parchment lined baking sheet or plate and chill for 1 hour.
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.
Expert Tips & Tricks
- 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.
- Brown Butter - 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!
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!
Miso paste is usually found near the tofu in the refrigerated section at the grocery store.
I really recommend chilling the cookie dough. Because this recipe uses melted butter, the cookies might spread in the oven without any chill time. You also want to chill them as it will help amp up the flavor!
Miso Chocolate Chip Cookies
- 1 ½ sticks unsalted butter
- 2 ½ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 2 tablespoon white miso paste
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 8 oz dark chocolate chopped
- 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 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.