Miso Chocolate Chip Cookies

The perfect union of sweet, and just a little bit salty.

Looking to add a little pizazz to your chocolate chip cookie? Enter Miso Chocolate Chip Cookies!

Say what? I know! When I first saw this recipe I knew I had to make it, and it did not disappoint. The recipe is inspired from Bon Appetit . I adapted it just a little bit, starting with halving the recipe from 36. I recommend lowering the temperature and giving some extra attention to these cookies by rotating their position in the oven. It’s not necessary, but oh so worth it!

Ingredients for Miso Chocolate Chip Cookies:

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt (you’ll get more salty, umami flavor from the miso paste!)
  • 1 stick unsalted butter, room temperature
  • 1/2 cup brown sugar
  • 6 tbsp granulated sugar
  • 2 Tbsp white miso paste
  • 1 large egg, room temperature
  • 1 tsp. vanilla extract
  • 1/2 cup chocolate chips

Directions:

Step 1

Preheat to 350° with racks at upper 1/3 and lower 1/3 positions. Whisk flour, baking soda, and salt in a medium bowl. Using an electric mixer on medium-high speed, beat butter, brown sugar, granulated sugar, and miso in a separate and large bowl, scraping down sides of bowl as needed, until light and fluffy, about 3 minutes. Really embrace the light and fluffy here, it’s beautiful. Add egg, beating well after addition and add vanilla. Using a wooden spoon, fold in dry ingredients, then stir in chocolate chips. Wrap and chill dough until firm, about 1 hour.

Step 2

Grease parchment-lined baking sheets, portion dough into balls in ~ 2 Tbsp and space at least 2″ apart.

Chocolate Chip Cookie Dough ready to bake!

Step 3

Bake cookies for 12-15 minutes. This will depend on your oven. I highly recommend rotating the cookies as they cook. Set timers, friends :). Start at the top front of the oven for 3 minutes. Bring down to bottom front for 3 minutes. Push to bottom back for 3 minutes and finally return to top front rack for final 3 minutes. Leave in until golden brown and crisp around edges, 12–15 minutes. About 13 minutes worked for my oven. Transfer cookies to wire racks or plate and let cool. Let baking sheets cool completely, then repeat process with any remaining dough. The dough is delicious, no shame if you don’t have many left. I had one.

Step 4: Enjoy the hell out of these Miso Chocolate Chip Cookies

Enjoy these bad boys. Savor each bite and give yourself a pat on the back for this culinary creation you just made, and the self-care you engaged in 🙂

If you’re having a hard time giving yourself permission to eat things like chocolate chip cookies, I see you. I invite you to check out my services, and blog posts about Intuitive Eating, the hunger/fullness scale, and the importance of self-care.

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