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.
Light Brown Sugar
White Miso Paste
Dark Chocolate Chunks
Tips for Making the Best Cookies
Don't skip the 1 hour "chill" step.
Use room temp butter
Use a cookie scooper for even-sized cookies
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 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
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 completely before diving in!
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