Description
These Miso Chocolate Chip Cookies offer a unique twist on the classic favorite by incorporating white sweet miso paste, adding a subtle umami flavor that enhances the rich dark chocolate. Crispy on the edges and chewy in the center, these cookies are a delightful treat perfect for cookie lovers looking to try something new and delicious.
Ingredients
Units
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour (210 grams)
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
Wet Ingredients
- 5 tablespoons unsalted butter, at room temperature
- 2 tablespoons white sweet miso paste
- 1/2 cup light or dark brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1 large egg
Add-ins
- 4 ounces dark chocolate, chopped into shards
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and baking soda until combined. Set this mixture aside for later use.
- Cream Butter and Sweeteners: In the bowl of a stand-up mixer, add the unsalted butter, white sweet miso paste, light or dark brown sugar, granulated sugar, and vanilla extract. Using the mixer, beat these ingredients together on medium speed for about 3 minutes until the mixture becomes light and fluffy. (Alternatively, use a large bowl and an electric hand mixer.)
- Add Egg: Crack the egg into the mixture and beat just until it is fully incorporated, taking care not to over-mix.
- Combine Flour and Chocolate: Add the reserved dry ingredients to the wet mixture and mix once more just until no flour speckles remain. Then fold in the chopped dark chocolate chunks until evenly distributed.
- Portion Dough: Use a large cookie scoop (holding about 3 tablespoons) or a medium cookie scoop (1 1/2 tablespoons) to portion out the cookie dough into balls. Place the dough balls onto a baking sheet, ensuring they are spaced adequately to allow for spreading during baking.
- Chill Dough: Transfer the baking sheet with dough balls to the refrigerator and chill for 1 hour. This step helps the cookies maintain their shape and enhances flavor. Alternatively, you can freeze the cookie dough for later use following specific freezing instructions.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Bake Cookies: Place 6 chilled dough balls onto each prepared baking sheet, spacing them apart. Bake in the preheated oven for 12 to 14 minutes, or until the edges turn lightly golden brown. The cookies will appear slightly puffy when removed from the oven but will settle as they cool.
- Cool and Serve: Remove cookies from the baking sheets and let them cool on a wire rack. Optionally, sprinkle with flaky sea salt for an extra flavor kick before serving.
- Repeat Baking: Repeat the baking process with any remaining cookie dough until all cookies are baked.
Notes
- Cookie Scoop Sizes: Using a smaller ice cream scoop yields approximately 22 cookies, while a larger scoop (3 tablespoons) results in about 10 cookies.
- Miso Selection: White sweet miso paste works best for this recipe. The brand Cold Mountain is recommended for its quality and flavor. Miso paste is usually found in the refrigerated section near tofu in grocery stores.
- Storage: The cookie dough can be frozen either as a whole batch or in portions prior to chilling and baking.
- Equipment Needed: Large and medium cookie scoops, baking sheets, stand-up mixer or electric hand mixer, mixing bowls, silicone spatulas, measuring cups, and spoons.
Nutrition
- Serving Size: 1 cookie (approx. 24g)
- Calories: 244
- Sugar: 13g
- Sodium: 66mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 34mg
