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Miso Chocolate Chip Cookie
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This easy to make and chewy miso chocolate chip cookie is the perfect balance of sweet and savory. Made with dark chocolate chunks and white miso paste.
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Unsalted Butter
Sugar
Light Brown Sugar
White Miso Paste
Vanilla Extract
Kosher Salt
Large Egg
All-Purpose Flour
Baking Soda
Dark Chocolate Chunks
Ingredients
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Tips for Making the Best Cookies
01
Don't skip the 1 hour "chill" step.
02
Use room temp butter
03
Use a cookie scooper for even-sized cookies
04
Leave cookies on baking sheet to cool
Thermometer
Jar
Dough
Flour Bowl
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Cream Butter & Sugar
01
Add unsalted butter, sugars, miso paste, vanilla, and salt to a bowl of a stand mixer. Cream until light and fluffy.
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Add Egg
02
Add egg and mix until well incorporated.
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Sift Flour & Baking Soda
03
Fold dry ingredients into the batter using a spatula just until ingredients are incorporated. Do not overmix.
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Fold in Dark Chocolate
04
Fold in dark chocolate chunks. Cover bowl and refrigerate for 1 hour.
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Scoop & Place on
Baking Sheet
05
Use a 2 tablespoon-size cookie scoop to scoop out dough and place on a prepared baking sheet. Be sure to space them apart as they will spread.
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Bake for 12 Minutes
06
Bake in a preheated 350°F oven for 12 minutes or until edges are a light golden brown.
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Cool
07
Cool completely before diving in!
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