Chocolate

Miso Chocolate Chip Cookies

February 24, 2020
1 Rating
Photo by Christine So
Author Notes

Seriously, everyone needs to try this cookie. It's crispy on the edges, soft and chewy in the middle. You get this subtle saltiness from the miso that pairs so perfectly with the chocolate! —Christine So

  • Prep time 5 minutes
  • Cook time 14 minutes
  • Makes 24 medium-sized cookies
Ingredients
  • cups All purpose flour
  • teaspoons Baking powder
  • teaspoons Baking soda
  • 1⅛ cups Unsalted butter
  • 1/4 cup White miso
  • cups Light brown sugar or dark brown sugar
  • 1 cup White sugar
  • 2 eggs, large
  • 1 teaspoon Pure vanilla extract
  • 12 ounces Dark chocolate chip
  • 1 pinch Toasted black sesame seeds
In This Recipe
Directions
  1. In a large bowl, combine the flour, baking soda, baking powder.
  2. In the bowl of a stand mixer, using the paddle attachment, beat the butter, miso and sugars until the mixture appears a pale brown in color. Then crack in the eggs and pour in the vanilla. Beat until the eggs are completely incorporated. In 2 batches, add the flour mixture, beating just until the flour is fully incorporated. Pour in the dark chocolate chips and mix once more for a few seconds.
  3. Divide the batter into 3 equal amounts, roughly. Put each divided amount onto a sheet of parchment paper and shape into cookie dough logs. Let the cookie dough logs rest in the fridge overnight.
  4. Divide the batter into 3 equal amounts, roughly. Put each divided amount onto a sheet of parchment paper and shape into cookie dough logs. Let the cookie dough logs rest in the fridge overnight.
  5. Preheat your oven to 350°F. Cut the cookie dough log into 1/2-inch slices and place on a parchment lined sheet pan. Make sure you leave about 2-3 inches of space when placing the cookie slices on sheet pans. Bake cookies for about 10-14 minutes or until the edges start to get golden brown. Enjoy!

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