Miso Chocolate Chip Cookies

These miso chocolate chip cookies are ultra soft and chewy and packed with chocolate. They finish with a pleasant umami flavor. These cookies are the perfect harmonious fusion of sweet and savory that will leave you craving more!

What is miso?

Miso is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and kōji and sometimes rice, barley, seaweed, or other ingredients. The enzymes in the kōji work together with the microorganisms in the environment to break down the structure of the beans and grains into amino acids, fatty acids, and simple sugars.

Miso is known for its rich, complex flavor profile, which is often described as umami. Umami is the fifth basic taste, alongside sweet, sour, salty, and bitter. It is a savory taste that adds depth and enhances the overall flavor of the food. Miso’s umami quality makes it a versatile ingredient in both traditional and modern cooking. (source: Wikipedia and Bon Appétit)

Why you’ll love this recipe:

Easy to make – Simply beat all the wet ingredients together, mix in the dry ingredients, fold in the chocolate, chill the dough for one hour (while you relax), and bake for just 10 minutes.
Miso magic – The addition of miso takes the traditional chocolate chip cookie to a whole new level. The miso adds richness, depth, and complexity. It helps balance the sweetness of the cookie, softens the bitterness of the chocolate, makes the cookie extra soft and chewy, and helps keep it that way.
Yin and yang of flavors and textures – These cookies are crispy around the edges and soft in the middle. They are sweet and savory, much like a salted chocolate chip cookie, but with miso instead of flaky sea salt.

Ingredients you’ll need:

unsalted butter
brown and granulated sugar
white miso paste
an egg
vanilla extract
AP flour
baking powder & baking soda
dark or semi-sweet chocolate chips, chunks, or bar

How to make miso chocolate chip cookies:

(the ingredient amounts are listed in the printable recipe card further below)

In a large mixing bowl, beat the butter, sugars, miso, and vanilla until light and fluffy.
Mix in the egg, then stir in the dry ingredients. Fold in the chocolate until just combined.
Scoop the cookie dough into a Tupperware container lined with wax paper. Cover and chill in the fridge for one hour.
Place the chilled cookie dough 2″ apart on a cookie sheet lined with parchment or a silicone baking sheet. Bake at 350F for 10 minutes.

FAQ:

Where can I find miso paste?

Miso paste is most often found in the refrigerated section of your grocery store, usually near the tofu. Shelf-stable miso paste can be found in the Asian aisle.

Can I use any type of miso for the miso chocolate chip cookies?

While you can experiment with different types of miso, I recommend using white or yellow miso for this recipe. These varieties have a more subtle flavor that won’t overpower the taste of the cookies.

Is miso paste the same as soybean paste?

No, miso paste is not the same as soybean paste, although they are both made from soybeans. Miso paste is a touch sweeter than soybean paste because of the added kōji starter.

Can I freeze the cookie dough or baked cookies?

Yes, both the cookie dough and baked cookies can be frozen. If freezing the unbaked dough, portion it into individual cookie-sized portions and place them on a baking sheet in the freezer. Once frozen, transfer the portions to an airtight container or freezer bag. Baked cookies can also be frozen in an airtight container. Thaw the dough or cookies in the refrigerator before baking or consuming.