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 ¼ 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:
Make sure to tag me on Instagram @alpineella and leave a review below if you’ve made these macarons! If you want more baking ideas, you can follow me on Pinterest.
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
- 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 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.
- 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 teaspoon kosher salt = ½ teaspoon fine salt)
- I use European style butter in my recipes.
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!
thanks so much for your review!
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
Thank you so much for your review!
How many grams of brown butter should I use in the recipe?
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%.
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!
Thank you so much for your lovely review!
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!
Thank you so much for your review!