Miso Chocolate Chip Cookies
Deliciously unique cookies blending the sweet flavor of chocolate with the rich umami notes of miso, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Ensure butter is at room temperature.
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup white miso paste Can adjust the type of miso for different flavors.
- 1 large egg
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour Can substitute with whole wheat flour for a healthier option.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips Feel free to use dark or white chocolate chips.
- 1/2 cup chopped nuts (optional) Can use walnuts or almonds.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the miso paste and mix until well combined, ensuring no lumps remain.
- Beat in the egg and 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, stirring until just combined.
- Fold in the chocolate chips and nuts, if using, until evenly distributed.
- Drop spoonfuls of dough onto the prepared baking sheets, leaving space between each cookie.
Baking
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
These cookies can be served with vanilla ice cream or warm drinks for an enhanced experience. Store in an airtight container at room temperature for up to a week, or freeze for longer storage.