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–+ servings
a silver 1/8 baking tray placed on a table stacked with 9 miso chocolate chip cookies with large chunks of dark chocolate

Miso Chocolate Chip Cookies

The best chocolate chip cookies with a chewy center and crispy edges adorned with globs of melted chocolate. Notes of vanilla bean, butter, and a hint of savoriness from miso.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American, Asian
Servings 12 4 Inch Cookies or 8 6 Inch Cookies

Ingredients
 

  • 1/2 cup unsalted Grade AA butter softened
  • 1/4 cup white sugar
  • 3/4 cup Dominos dark brown sugar (or 3/4 cup light brown sugar and 1 tbsp of molasses - this may alter the texture of the cookie however)
  • 1/2 tsp fine sea salt
  • 1 tbsp white miso avoid yellow and red miso
  • 1.5 tsp premium vanilla extract
  • 1 whole large egg
  • 1 ¼ cups all-purpose flour
  • ½ tsp baking soda
  • 6 oz chocolate coarsely chopped
  • 1 tsp flakey salt optional

Instructions
 

  • Prep | Leave the butter out at room temperature for at least two hours until it is softened. If you forget, do not attempt to microwave the butter. Melted butter results in cookie puddles!
    Preheat the oven to 350°F / 177°C and prepare the center rack 15 minutes before baking.
  • Cookie Dough | In a bowl, combine the softened butter, white sugar, and brown sugar. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. If using a hand mixer, whisk for 10 minutes.
    Add in the vanilla extract, miso, and egg, and continue to beat on high speed until the mixture is uniform. Then, add in the flour, baking soda, salt, and half of the chopped chocolate. Gently mix the ingredients together using a spatula until the flour is mostly incorporated into the dough, preventing it from scattering. Finally, mix with a mixer for one minute.
  • Bake | Line a 9x13 baking tray with parchment paper.
    Using a 5 cm cookie scoop, scoop 6 level scoops of cookie dough onto the tray, spacing them 3 inches apart. Top each mound with additional pieces of chopped chocolate flat side down.
    Bake for 10-14 minutes or until the edges of the cookies are lightly golden brown but the center is still slightly undercooked/doughy. The cookies will set after cooling.
    Sprinkle the cookies with a little flakey salt if desired.
    Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5-10 minutes.
    Once cooled, you can store the cookies in an airtight container or wrap them individually in sheets of foil. For best results, keep the cookies in a single layer in the container or on a flat surface, and let them set overnight before serving to ensure a soft-baked texture. Enjoy!
    If you've tried this recipe, please let me know what you think in the comments below! Your feedback is greatly appreciated and it helps me improve my recipes for future cooking adventures. And if you enjoyed it, don't forget to give it a thumbs up or share it with your friends! You can help my channel by tagging @vocabularyoffood in your cooks. <3

Notes

Enjoy same day, store at room temp in an air tight container for up to 3 days, or freeze in a double layered freezer-safe zip lock bags for up to 6 months. Zap in the microwave for 5 sec before serving.
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