Description
These BEST Miso Chocolate Chip Cookies feature a delightful combination of browned butter and sweet white miso paste that elevates classic chocolate chip cookies to a new level. The miso adds a subtle umami depth and a beautiful caramel-like flavor, creating soft, chewy cookies with crisp edges and rich chocolate chunks.
Ingredients
Scale
Dry Ingredients
- 1 cup + 1 tbsp all purpose flour
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter
- ¼ cup light brown sugar
- ¼ cup dark brown sugar
- ¼ cup granulated sugar
- 1 egg (room temperature)
- 1 tsp vanilla extract
- 1 ½ tbsp white miso paste
Additional Ingredients
- 4 oz dark chocolate (chopped or chunks)
Instructions
- Brown the Butter: Melt the butter in a saucepan over high heat. Once melted, reduce the heat to low and cook until you see brown bits forming and the butter smells nutty, indicating it has browned. Remove from heat and set aside to cool slightly.
- Mix Dry Ingredients: In a separate bowl, whisk together the all purpose flour, baking soda, and salt until well combined. Set aside for later.
- Cream Sugars and Butter: In a large bowl or the bowl of a stand mixer, combine the browned butter with the light brown sugar, dark brown sugar, and granulated sugar. Mix until the sugars are incorporated and the mixture is uniform.
- Add Egg and Vanilla: Add the egg and vanilla extract to the butter-sugar mixture. Whisk or beat for 5-10 minutes until the mixture is light, fluffy, and creamy. This aerates the batter for a better texture.
- Incorporate Miso: Mix in the white miso paste until fully combined, which adds a subtle umami flavor and depth.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients. Gently mix just until the flour disappears and the dough comes together, being careful not to overmix to avoid tough cookies.
- Add Chocolate Chips: Fold in the dark chocolate chunks, ensuring even distribution without overworking the dough.
- Chill Dough: Cover and refrigerate the cookie dough for at least 1 hour. This helps solidify the butter to prevent cookies from spreading too much during baking and enhances flavor development.
- Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (177°C). Position one oven rack in the top third and another in the bottom third. Line two baking sheets with parchment paper.
- Scoop Cookies: Using a 2 tablespoon cookie scoop, portion evenly spaced scoops of dough onto the prepared sheets, leaving about 2 inches between each cookie to allow for spreading.
- Bake and Rotate: Bake the cookies for 10-12 minutes until edges turn light brown. Halfway through baking, swap the positions of the baking sheets between the top and bottom racks to ensure even baking across all cookies.
- Cool: Let the cookies rest on the baking sheets for 10 minutes once out of the oven, then transfer them to a cooling rack to cool completely for another 10 minutes before serving.
Notes
- The unique flavor of sweet white miso paste adds a delicious umami contrast to the brown butter and chocolate, giving these cookies a complex depth.
- Resting the dough in the fridge for at least an hour is key to controlling cookie spread and improving texture.
- Swapping the baking sheets during baking helps ensure even cooking and prevents uneven browning.
- You can use chopped dark chocolate or chocolate chips according to preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 279 kcal
- Sugar: 23 g
- Sodium: 276 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 51 mg
