Description
These miso chocolate chip cookies are ultra soft and chewy, packed with chocolate and finish with a pleasant umami flavor.
Ingredients
- 1 3/4Â cups (210g) all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 5 tbsp (71g) unsalted butter, room temperature
- 2 tbsp white miso paste
- 1/2Â cup (100g) light or dark brown sugar
- 1/2Â cup (100g) granulated sugar
- 1/2 tsp vanilla extract
- 1 large egg
- 4 oz dark chocolate or semi-sweet chocolate, chopped small (or 2/3 cup chocolate chips or chunks)
- toasted sesame seeds for garnishing (optional)
Instructions
- Toss together the flour, baking powder, and baking salt in a medium bowl. Set aside.
- In a large mixing bowl, beat the butter, sugars, miso, and vanilla until light and fluffy (about 3 minutes).
- Mix in the egg. Stir in the dry ingredients until almost combined. Fold in the chocolate until just combined.
- Scoop the cookie dough into a Tupperware container lined with wax paper using a medium cookie scoop or tablespoon. Cover and chill in the fridge for at least one hour or up to 3 days.
- When ready to bake, preheat the oven to 350F and line two cookie sheets with parchment paper or silicone baking mats. Place the chilled cookie dough 2″ apart onto the prepared baking sheets.
- Bake for 10-12 minutes or until the edges are lightly browned. Sprinkle with sesame seeds if using as soon as the cookies come out of the oven.
Notes
Leftover cookies can be stored in an airtight container at room temperature for up to 3 days.