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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.

Unsalted Butter Sugar Light Brown Sugar White Miso Paste Vanilla Extract Kosher Salt Large Egg All-Purpose Flour Baking Soda Dark Chocolate Chunks

Tips for Making the Best Cookies

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Cream Butter & Sugar

Add Egg

Sift Flour & Baking Soda

Fold in Dark Chocolate

Scoop & Place on Baking Sheet

Bake for 12 Minutes

Cool

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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 chunks and white miso paste.

Unsalted Butter Sugar Light Brown Sugar White Miso Paste Vanilla Extract Kosher Salt Large Egg All-Purpose Flour Baking Soda Dark Chocolate Chunks

Ingredients

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

Cream Butter & Sugar

Add unsalted butter, sugars, miso paste, vanilla, and salt to a bowl of a stand mixer. Cream until light and fluffy.

Add Egg

Add egg and mix until well incorporated.

Sift Flour & Baking Soda

Fold dry ingredients into the batter using a spatula just until ingredients are incorporated. Do not overmix.

Fold in Dark Chocolate

Fold in dark chocolate chunks. Cover bowl and refrigerate for 1 hour.

Scoop & Place on Baking Sheet

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.

Bake for 12 Minutes

Bake in a preheated 350°F oven for 12 minutes or until edges are a light golden brown.

Cool

Cool completely before diving in!

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Get the recipe details via the link below!