Name: Miso Chocolate Chip Cookie
Prep time: 15 min
Cook time: 12 min
Total time: 82 min
Ingredients: 7 tablespoons unsalted butter, room temperature; ⅓ cup sugar; ⅔ cup light brown sugar; 1½ tablespoons white miso paste; 1½ teaspoons pure vanilla extract; ¼ teaspoon kosher salt, Diamond Crystal brand; 1 large egg; 1¼ cup all-purpose flour; ½ teaspoon baking soda; 5 ounces dark chocolate chunks, chopped into small pieces; Maldon salt flakes for topping, optional

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These easy-to-make and chewy miso chocolate chip cookies are the perfect balance of sweet and savory. Made with dark chocolate and white miso paste.

If you are in the mood for cookies, then check out my White Chocolate Chip Cookies recipe, next!

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If you think you’ve had the perfect cookie, you haven’t tried my miso chocolate chip cookies, yet. What I love about this recipe is it’s straightforward, easy to make, clean ingredients, doughy and comes out perfectly ever single time.

This recipe is everything a cookie should be; a lovely balance of chewy and crispy textures along with dark chocolate chunks woven into the dough. Each bite loaded with comforting, delicious flavor.

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Yes, trust me on this. The addition of white miso paste in chocolate chip cookies adds a savory element that doesn’t dismiss the sweet essence of the cookie, rather, balances out the flavor. The result: a beautiful balance of sweet and mildly salty–a true treat.

Type of Miso Paste to Use For This Recipe

For this recipe, white miso paste is the best option as it’s light in flavor while still bringing the savory aspect. White miso paste is also slightly sweet which is ideal for this chocolate miso cookie recipe.

See here for the miso I use, which can be found at most Japanese or Asian markets.

How To Make Miso Chocolate Chip Cookies

This is a small batch recipe, yielding one dozen chewy and delicious cookies.

Cream unsalted butter, sugar, miso paste and vanilla. Mix until light and fluffy
Add egg and mix until well incorporated.
Sift flour and baking soda and fold with a spatula just until mixed.
Fold dark chocolate chunks into dough.
Chill dough in the refrigerator for 1 hour.
Spoon onto a baking sheet using a cookie scooper (2 tablespoons-sized scoop).
Bake for 12-14 minutes in a preheated 350°F oven, until edges are a light golden brown.
Leave cookies on baking sheet until completely cooled.

Simply place pre-portioned scooped dough onto a parchment paper-lined baking sheet. Place baking sheet in the freezer for 30 minutes, until dough slightly freezer. Keep in mind that freezing cookie dough will cause them to spread less, but it won’t affect the taste.

Transfer slightly frozen dough to a freezer-safe bag and freeze for up to 6 weeks.

Thaw frozen cookie dough for 2 hours, then place on a parchment paper-lined baking sheet. Follow cooking instructions.

Tips and Tricks

Do not overcook. Remove cookies from oven once they look barely done. Once removed from the oven, they will flatten a bit more. The goal is to have slightly crispy edges and a chewy center.
Don’t skip the chill step. Chilling cookie dough for 1 hour helps deepen the flavor and also creates a chewy cookie with slightly crisp edges.
Use chocolate chunks. I like to use Valrhona’s dark chocolate chunks and chop into small pieces.
Flaky salt gives these cookies a nice finish. Although optional, I highly recommend it.

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We’re big fans of it, too! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!