These white miso chocolate chip cookies are the best of so many worlds. These cookies have a good balance of salt from the miso and sweetness from the brown sugar. I’ve made these cookies countless of times and it’s always been a hit with my friends!
😋 Taste and features
- Lightly crispy on the outside but soft and chewy chocolate chip cookies
- Savory and salty from miso
- A delicious twist on a classic American cookie
🛒 Ingredient notes
- Bread flour: Bread flour has a higher protein content than all purpose flour so it gives these cookies more chew.
- Miso: I use white miso as this has the most subtle flavor. There is no additional salt added to the dough as we get the saltiness from miso.
- Chocolate chips: I used semi-sweet chocolate chips but adding dark chocolate chips would be a great option as well.
Before you start: Heat the oven to 375F and prepare a sheet pan with parchment paper.
Step 1. Combine the flour and baking soda in a bowl and set aside.
Step 2. Cream butter, light brown sugar and white sugar until fluffy.
Step 3. Then mix in egg, white miso and vanilla into the mixture.
Step 4. Combine dry ingredients with wet mixture and then use a spatula to mix in chocolate chips.
Step 5. Roll out cookies into balls, place them in the fridge for 15 minutes before baking and then bake for 10-13 minutes. They should look slightly golden brown when you take them out.
Step 6. Wait for your miso chocolate chip cookies to cool before enjoying!
👩🍳 Top tips
- Use Room Temperature Butter: If you are planning on making these, take the butter out of the fridge 1-2 hours before you start baking as it’ll make a big difference in the cookie texture.
- Chill before Baking: I always like to chill the scooped cookie dough in the fridge for 15 minutes for an extra thick cookie.
- Weigh your Ingredients: It’s easy to pack in extra flour without using a scale but if you don’t have one on hand remember to lightly scoop and then use a flat edge to level off extra flour.
- Swap bread flour with all purpose flour: Just note that the cookies will be less chewy and more crumbly.
- Swap white miso with dark miso: Reduce it to 1 tbsp if you’re concerned about the flavor!
🧺 Storage tips
- Room Temperature: Store at room temperature wrapped in an an airtight container for up to 3 days.
- Fridge: Cool cookies completely and store them in an airtight container for up to 1 week.
- Cookie Dough: Roll cookie dough into individual balls before placing them in an airtight container or freezer safe bag. They will be good for up to 3 months but note the date of when it was made on the container! Thaw cookie dough for 20-30 minutes before baking.
- Baked Cookies: Cool cookies completely and then place them in an airtight container or freezer safe bag and put in the freezer for up to 3 months. They will be good for up to 3 months but note the date of when it was baked on the container! Thaw cookies at room temperature or microwave before eating.
🙋 Frequently asked questions
What is Miso?
Miso is made from fermented beans (typically from soybeans/rice/barley) and is a common ingredient in Asian cooking.
What type of miso should I use?
I like to use white (Shiro) miso for these cookies as this miso tends to be lighter and sweeter than the other varieties. I would recommend only using 1 tablespoon if you’re using a stronger miso variety.
🔎 Related recipes
Want more cookie recipes? Try these easy to make and always delicious recipes below!
The Best Miso Chocolate Chip Cookies
- 1 3/4 cups Bread Flour (220 Grams)
- 8 tbsp Unsalted Butter (113 Grams / 1 Stick)
- 2 tbsp White Miso (35 Grams)
- 1/4 cup Light Brown Sugar (50 Grams)
- 1/2 cup White Granulated Sugar (100 Grams)
- 1 Egg (Grade A Large)
- 1 tsp Baking Powder
- 2 tsp Vanilla Extract
- 1 cup Chocolate Chips (170 Grams)
- Heat oven to 375 F and place parchment paper on a tray.
- Combine the flour and baking soda in a bowl and set aside.
- Cream together the butter, light brown sugar and white sugar until smooth.
- Add the egg, white miso and vanilla into the mixture.
- Slowly add dry mixture into the wet mixture until just combined.
- Fold in the chocolate chips with a spatula.
- Use a cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet. If you have the time – I like to pop the cookie balls into the fridge for 10 minutes before baking to keep them from spreading too much.
- Bake for 10-13 minutes. They should be slightly puffed up when fresh from the oven and will settle and flatten as they cool.