This white chocolate chip cookies recipe is one you’ll be likely to keep. Slightly crisp edges, chewy, and made with a secret ingredient to give it an unexpected savory element that balances out the flavor. Say hello to your new favorite cookie.
If you are looking for more sweet treats, then try my Taho recipe, next!
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White Chocolate Chip Cookies
This delicious white chocolate chip cookie recipe is what my family requests during the holidays. They’re soft, chewy, perfectly sweet and they have one little twist–they’re made with miso paste.
Just when I thought a cookie couldn’t taste any better on its own, miso paste came through to balance out the cookies with a sweet and savory flavor. Trust me, the addition of miso paste is what your cookies are missing!
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What is White Chocolate?
This question seems to come up a lot. White chocolate is made of cocoa butter, vanilla, milk solids, and sugar. While white chocolate does not contain cocoa solids (making it technically not chocolate), it is still a highly delicious chocolate confection–especially in these cookies.
Not all white chocolate is the same. So be sure to go for a reputable brand. Many brands contain additives and don’t melt well. Under tips and tricks I share a white chocolate I love to use.
Why Use Miso Paste?
Adding the secret ingredient of miso paste adds a savory depth of flavor to the cookies that you didn’t know you needed. The addition of miso does not alter the taste of the cookie, rather creates a beautiful balance of sweet and salty.
What Type of Miso Paste Should You Use For This Recipe?
When it comes to miso paste, there are many types; everything from light to dark in color, red, yellow, white; the depth of color lending to its unique flavor.
For this recipe, I go for white miso as it’s lighter in flavor compared to its red and yellow counterparts. The flavor profile of white miso is slightly sweet which is ideal for this white chocolate chip recipe. See here for the miso I use, which can be found at most Japanese or Asian markets.
How To Make White Chocolate Chip Cookies
For those looking for a small batch cookie recipe this one’s for you; this recipe yields 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.
- Chill dough for 1 hour.
- Spoon onto a baking sheet using 2 tablespoon scooper.
- 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.
Can These Cookies Be Made Ahead of Time?
Yes! Simply make scoop prepared dough into balls and place in a freezer-safe bag. When ready to bake, simply bake.
Tips for Making the Best White Chocolate Chip Cookies
- Go for white chocolate coins as white chocolate chips don’t melt well. See the next tip for my go-to brand.
- Not all white chocolate is the same. When choosing white chocolate, go for a brand you trust. I like to use Valhrona Ivoire 35% coins.
- Room temperature butter. To get the creamed butter to that perfect consistency, be sure the butter is room temp. Not too cold and do not melt the butter in the microwave or stovetop. Perfectly creamed butter assists in the leavening process during baking.
- Leave cookies on a baking sheet. To cool completely.
- Evenly space cookies. Don’t overcrowd the pan.
- Use a scooper for even-sized cookies. I use a 2 tablespoons cookie scoop for perfectly round and even cookies.
Looking for More Tasty Holiday Eats?
Try these favorites:
Loving This White Chocolate Chip Cookies Recipe?
We can’t get enough of it either! 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!
White Chocolate Chip Cookies
Ingredients
- 6½ 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 white chocolate, chopped into small pieces
Instructions
- 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. Fold into into the batter using a spatula, just until ingredients are well incorporated. Do not overmix.
- Fold in white chocolate. Cover mixing bowl and refrigerate for 1 hour.
- 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.