Miso Chocolate Chip Cookies
Delightful cookies with a unique balance of sweet chocolate and savory miso, offering a moist and chewy texture.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Make sure the butter is softened, not melted.
- 1/2 cup granulated sugar Standard ingredient for sweetness.
- 1 cup packed brown sugar Adds moisture and a deeper flavor.
- 1/2 cup white miso paste Provides umami depth to the flavor.
- 2 large eggs Bind the ingredients together.
- 2 teaspoons vanilla extract Enhances the overall flavor.
- 3 cups all-purpose flour Main structure for the cookies.
- 1 teaspoon baking soda Leavening agent to help cookies rise.
- 1/2 teaspoon salt Balances the sweetness.
- 1 cup chocolate chips Choose dark or semi-sweet for best results.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, brown sugar, and miso paste until smooth and well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chocolate chips gently, ensuring an even distribution throughout the dough.
Baking
- Use a spoon or cookie scoop to drop dollops of dough onto the prepared baking sheets, spacing them about two inches apart.
- Bake in the preheated oven for 10-12 minutes, until the edges are lightly golden but the centers remain soft.
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
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Notes
For softer cookies, slightly underbake them. Try chilling the dough for about 30 minutes before baking for enhanced flavor and texture.