The BEST Miso Chocolate Chip Cookies
Flavored with sweet white miso paste, these easy brown butter miso chocolate chip cookies are quite literally one of the best cookies I've ever made.
Servings: 8 cookies
Calories: 279kcal
Equipment
Ingredients
- 1 cup +1 tbsp all purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 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
- 4 oz dark chocolate
Instructions
- First, melt butter in a saucepan over high heat. Once melted lower the heat to low and cook until brown bits start to appear. Remove from the heat and set aside.
- Combine all purpose flour, baking soda, and salt in a bowl. Mix and set aside.
- Combine the browned butter, light brown sugar, dark brown sugar, and granulated sugar in a large bowl or the bowl of a stand mixer. Mix until combined.
- Add the egg and vanilla extract. Whisk for 5-10 minutes until the mixture becomes light and creamy.
- Add the white miso and mix until combined.
- Add the dry ingredients from step 2. Mix until just combined. Don't over mix the batter.
- Finally, add the dark chocolate and mix until just combined.
- Let the dough rest in the fridge for at least 1 hour. This helps the prevent the butter from melting too quickly in the oven and helps improve the flavor and texture of the cookie.
- Preheat the oven to 350 degrees F (177 degrees C). Move one oven rack to the top third and another one to the bottom third of the oven.
- Prepare 2 baking sheets by covering them with parchment paper.
- Use a 2 tablespoon (medium sized) cookie scoop to scoop your cookie dough onto the prepared baking sheet. Make sure there are 2 inches of space between each cookie.
- Bake for 10-12 minutes until the edges are light brown. Halfway through the baking process, move the baking sheet on the bottom rack to the top rack and the one on the top rack to the bottom rack. This ensures even baking for all cookies. You can also bake each baking sheet separately in the center of the oven.
- Rest for 10 minutes on the baking sheet and then another 10 minutes on the cooling rack before serving.
Video
Notes
- How do I make my cookies flat? How do I make them more chunky? This will depend on how much time you allow the dough to rest in the fridge. The more you chill the dough in the fridge, the chunkier the cookie will be. If you don’t chill the dough at all, the cookie will be very flat.
- For the best flavor chill for at least 24 hours. This is one of the biggest changes I've made in my method for baking cookies. The longer the cookie dough rests, the better the flavor and texture will be. This cookie dough can rest in the fridge for up to 72 hours. Personally, I do it for 24 hours because I simply can't wait any longer! If you can wait 24 hours, I would recommend at least 1 hour, but the longer the better.
- For more tips and tricks, see my tips section in the blog post.
- Storage Instructions. Cookies can be stored in an airtight container up to 3 days at room temperature and up to 6 months in the freezer.
Nutrition
Serving: 1cookie | Calories: 279kcal | Carbohydrates: 27g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 276mg | Potassium: 138mg | Fiber: 2g | Sugar: 23g | Vitamin A: 393IU | Calcium: 30mg | Iron: 2mg