Miso Chocolate Chip Cookies

By Jeri Mobley-Arias
December 18, 2021 | Updated on December 12, 2023

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 Brown Butter Chocolate Chip Cookies with Toffee and White Chocolate Chip Cookies recipes, next!

miso chocolate chip cookie

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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.

Tools You Need

miso chocolate chip cookie dough

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.

miso chocolate chip cookie overhead

How To Make Miso Chocolate Chip Cookies

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

  1. Cream unsalted butter, sugar, miso paste and vanilla. Mix until light and fluffy
  2. Add egg and mix until well incorporated.
  3. Sift flour and baking soda and fold with a spatula just until mixed.
  4. Fold dark chocolate chunks into dough.
  5. Chill dough in the refrigerator for 1 hour.
  6. Spoon onto a baking sheet using a cookie scooper (2 tablespoons-sized scoop).
  7. Bake for 12-14 minutes in a preheated 350°F oven, until edges are a light golden brown.
  8. 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.

miso chocolate chip cookie on rack

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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miso chocolate chip cookie

Miso Chocolate Chip Cookie

This easy to make and chewy miso chocolate chip cookie is the perfect balance of sweet and savory. Made with dark chocolate and white miso paste.
Prep Time 15 minutes
Cook Time 12 minutes
Refrigerate 1 hour
Total Time 1 hour 22 minutes
Servings 12
Author Jeri Mobley-Arias
Course Dessert
Cuisine American


  • 7 tablespoons unsalted butter, room temperature
  • ⅓ cup sugar
  • ⅔ cup light brown sugar
  • 1½ tablespoons white miso paste
  • 1½ teaspoons pure vanilla extract, I use Nielson Massey Madagascar vanilla
  • 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


  •  Add unsalted butter, sugars, vanilla, miso paste, and salt to a bowl of a stand mixer. Cream the ingredients until well mixed; light and fluffy.
  • Add egg and mix until well incorporated.
  • Sift in flour and baking soda, then add salt. Fold into into the batter using a spatula, just until ingredients are well incorporated. Do not overmix.
  • Fold in dark chocolate chunks. Cover mixing bowl and refrigerate for 1 hour. Best if overnight.
  • Preheat oven to 350°F. Use your 2 tablespoon cookie scoop to scoop out cookies and place on a parchment paper-lined baking sheet. Be sure to space them apart as they will spread.
  • Bake on the center rack of oven for 12-14 minutes or until edges are a light golden brown.
  •  Remove from oven and cool completely.
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miso chocolate chip cookie


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Hey, I'm Jeri!

At Whisper of Yum, we explore ALL cuisines - comfort foods, classics, elevated originals. If you love food like me, I invite you to settle in to this place, where swoon-worthy food is attainable + inspo for your next meal awaits.

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