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
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.