Chocolate

Miso Chocolate Chip Cookies

by:
February 24, 2020
3
1 Ratings
Miso Chocolate Chip Cookies
Photo by Christine So
  • Prep time 5 minutes
  • Cook time 14 minutes
  • Makes 24 Medium-sized cookies
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

What You'll Need
Ingredients
  • 3½ cups All purpose flour
  • 1½ teaspoons Baking powder
  • 1¼ teaspoons Baking soda
  • 1⅛ cups Unsalted butter
  • 1/4 cup White miso
  • 1¼ 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
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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2 Reviews

schowdhury
schowdhury December 20, 2020
These cookies were good, though the miso was really really subtle. I thought the cookies were going to be more salty from the miso and wouldn't need any salt on top - but found they still needed the extra on top. Also, does anyone know when the black sesame seeds get incorporated? Excited to put them in the mix! I used 85g per cookie for BIG cookies - they needed ~16 minutes (the chocolate I used scalded a bit but they were still soft). Will try 65g next time. Oh, I also added a tsp of corn starch and did the pan bang method to make the cookies less cakey and more chewy.
 
Leah H.
Leah H. June 21, 2020
I love the idea of marrying miso, butter, brown sugar, and chocolate but this was underwhelming. The cookies seemed cakey to me. Maybe too much flour or perhaps the baking powder. I will try this again with some tweaks. I prefer a crispy-chewy cookie to a cakey cookie.