Yes! Miso. You read that right. No! I didn’t invent it. Apparently, miso cookie recipes have been around for a while. Maybe the best ingredient ever known to the history of cookies.
Sweet-savory is my favorite kind of sweet and these Miso chocolate chip cookies fit perfectly into my cookie universe!
Before we jump into the recipe, here are a couple of notes:
- You can substitute coconut oil for unsalted butter. Just make sure it is unsalted since the miso paste is already pretty salty.
- I used dark chocolate for this recipe but I think semi-sweet or even white-chocolate chips could be good too.
- If you make this Miso chocolate chip cookies recipe please leave me a note here or on my Instagram post.
Miso Chocolate Chip Cookies
These Miso Chocolate Chip Cookies are everything perfect cookies inspire to be! Crispy ends, chewy center, and just the perfect sweet-salty-nutty balance!
Ingredients
- 1 3/4 cup flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp red or white miso paste
- 5 tbsp coconut oil
- 1 tsp vanila extract
- 1 egg
- 1/2 cup white sugar
- 1/2 cup dark or light brown sugar
- 1 cup dark chocolate chips (I used Ghirardelli 80% cocoa chocolate chips)
Instructions
- In a large bowl mix all dry ingredients together.
- Using a stand-up mixer or hand mixer cream the coconut oil, sugars, vanilla. Once it is creamy and somewhat fluffy lower the speed and add the egg. Mix slowly until combined.
- Add the dry mixture slowly. Once combined add the chocolate chips to the cookie dough. I prefer doing this step manually with a spatula.
- Scoop up portions of the dough and roll it with your hands into balls. Place them onto a baking sheet or large plate and let it chill in the fridge for 40 minutes or freezer for 12 minutes.
- Preheat oven at 350 degrees. Line a couple of baking sheets with parchment paper or silicone pastry mat.
- Transfer the cookie dough balls to the lining baking sheets. Make sure to space them living room for spreading. Bake for 12-15 minutes or until edges are slightly brown.