Miso Chocolate Chip Cookies (Printable)

Buttery, chewy chocolate chip cookies with white miso's subtle umami boost for rich, addictive flavor.

# What you'll need:

01 - 2 1/4 cups all-purpose flour

02 - 1 teaspoon baking soda

03 - 1/2 teaspoon baking powder

04 - 1/2 teaspoon fine sea salt

05 - 1 cup unsalted butter, softened

06 - 1/3 cup white miso paste

07 - 1 cup light brown sugar, packed

08 - 1/2 cup granulated sugar

09 - 2 large eggs

10 - 2 teaspoons vanilla extract

11 - 1 1/2 cups semi-sweet chocolate chips or chopped chocolate

12 - Flaky sea salt, for sprinkling (optional)

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.

02 - Whisk together flour, baking soda, baking powder, and salt in a medium bowl. Set aside.

03 - Beat butter, miso, brown sugar, and granulated sugar in a large bowl until creamy and smooth, about 2-3 minutes.

04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

05 - Gradually add dry ingredients to wet mixture, mixing just until combined.

06 - Fold in chocolate chips or chopped chocolate.

07 - Scoop dough (about 2 tablespoons per cookie) onto prepared baking sheets, spacing about 2 inches apart.

08 - Sprinkle with flaky sea salt if desired.

09 - Bake for 11-13 minutes, until edges are golden and centers are still slightly soft.

10 - Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

01 -

The miso creates this incredible butterscotch depth that keeps everyone guessing
They stay chewy for days, though theyve never lasted that long in my house

02 -

Over-mixing the flour makes tough cookies, so stop as soon as the dry streaks disappear
The miso can vary in saltiness between brands, so start with the called amount and adjust next time

03 -

Room temperature ingredients incorporate better, so plan ahead and leave everything out for about an hour
Let the cookies cool on the baking sheet for those full five minutes, or they will crumble when you move them