If you’re looking for a cookie that tastes familiar yet completely unique, I’ve got just the thing for you. This Miso Chocolate Chip Cookies Recipe is hands down one of my all-time favorites—and trust me, once you try it, you’ll see why. The combination of nutty browned butter and the subtle savory depth from the white miso takes classic chocolate chip cookies to a whole new level of deliciousness. Stick with me, and I’ll share all the details so you can make these irresistible treats at home with confidence.
Why You’ll Love This Miso Chocolate Chip Cookies Recipe
- Unique Flavor Boost: The white miso adds a subtle umami twist that perfectly balances sweetness.
- Brown Butter Magic: Browning the butter gives these cookies a rich, nutty flavor and chewy texture that’s just irresistible.
- Simple Ingredients: You probably already have everything in your pantry, which makes this easy to whip up anytime.
- Family Favorite: My loved ones can’t get enough of these cookies—I’m sure yours will too!
Ingredients You’ll Need
Each ingredient in this Miso Chocolate Chip Cookies Recipe plays an important role to create those perfect cookies—chewy in the middle with crispy edges, and full of flavor. I’ve learned that using quality miso and chocolate really makes a difference, so you’ll want to hunt down a good white miso paste and your favorite dark chocolate.
- All-purpose flour: The backbone of our cookie dough, providing structure without weighing the cookies down.
- Baking soda: Helps the cookies rise just enough to stay soft and chewy.
- Salt: Balances flavors and enhances the sweetness and umami from miso.
- Unsalted butter: Browning this adds incredible depth and nuttiness—definitely don’t skip this step!
- Light brown sugar: Adds moisture and subtle molasses flavor for that tender chew.
- Dark brown sugar: Boosts richness and helps with chewiness.
- Granulated sugar: Provides a bit of crispiness and sweetness contrast.
- Egg: Binds everything together and adds moisture—room temperature is key for even mixing.
- Vanilla extract: Brings out the warmth in the dough.
- White miso: The secret ingredient! Adds a complex savory note that elevates the chocolate.
- Dark chocolate: Choose good quality chunks or chips for bursts of rich flavor in every bite.
Variations
I love how versatile this Miso Chocolate Chip Cookies Recipe is—it easily adapts to whatever mood or pantry you’re working with. Feel free to experiment and make it your own.
- Salted Miso Touch: Sometimes I swap white miso for a darker miso for a deeper flavor, but keep an eye on saltiness.
- Nut Twist: Adding chopped toasted nuts like pecans or walnuts gives a satisfying crunch and compliments the miso beautifully.
- Vegan Variation: Replace the butter with vegan butter and use a flax egg instead—results in great texture with just a bit of tweaking.
- Chocolate Varieties: Try mixing milk and dark chocolate chips for a sweeter, milder chocolate hit.
How to Make Miso Chocolate Chip Cookies Recipe
Step 1: Brown the Butter for Deep Flavor
Start by melting your unsalted butter in a saucepan over high heat. This part requires your attention—once the butter melts, lower the heat to low and let it cook slowly until you see small brown bits forming. That’s the magic happening! It releases a nutty aroma and flavor that makes these cookies unforgettable. Don’t walk away for too long though; browned butter can go from perfect to burnt quickly. Once you see those toasted bits and smell the warmth, take it off the heat and set it aside to cool slightly.
Step 2: Combine Dry Ingredients
While your butter cools, whisk together the all-purpose flour, baking soda, and salt in a bowl. This dry mix will ensure consistent distribution of rising agents and salt, promoting even texture and flavor throughout your cookies.
Step 3: Mix Sugars and Butter
In a large bowl or the bowl of your stand mixer, whisk the slightly cooled browned butter with all three sugars—light brown, dark brown, and granulated. You’ll want to mix until everything is fully combined and starting to look glossy. The sugars dissolve slightly here which helps with that perfect chewy texture later.
Step 4: Whisk Egg, Vanilla, and Miso
Now comes a little twist: add in your room temperature egg and vanilla extract, then whisk for 5 to 10 minutes. This extra time helps aerate the mixture, creating a lighter and creamier base for your dough. Once that’s done, mix in the white miso. The miso melts in seamlessly and adds that subtle umami boost you’re aiming for.
Step 5: Incorporate Dry Ingredients and Chocolate
Gently fold in the dry ingredients until just combined—overmixing here is a common mistake to avoid, or your cookies could turn out tough. Finally, stir in your dark chocolate chunks until they’re evenly spread through the dough. This is where the cookie starts to look like the treat it will become!
Step 6: Chill and Bake
The dough needs to chill in the fridge for at least an hour. This step isn’t just about convenience; chilling helps the butter firm up, so the cookies don’t spread too thin during baking. It also lets the flavors meld, which is worth the wait.
When you’re ready to bake, preheat your oven to 350°F (177°C) and position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper. Use a 2-tablespoon cookie scoop to portion dough onto the sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, until the edges start to turn golden brown but the centers look slightly soft. To ensure even baking, swap the positions of the baking sheets half-way through. Let the cookies rest on the baking sheet for 10 minutes after baking, then transfer them to a cooling rack for another 10 minutes. Patience here means perfect texture.
Pro Tips for Making Miso Chocolate Chip Cookies Recipe
- Don’t Skip Browning Butter: This step creates the unique nutty flavor; keep a close eye and stir often to avoid burning.
- Room Temperature Egg: Using a warm egg helps the mixture emulsify better and whip up fluffier.
- Chill Your Dough: It really makes a difference in the shape and texture—trust me, it’s worth the wait.
- Mix Don’t Overmix: Fold the flour just until no streaks remain to keep cookies tender, not dense.
How to Serve Miso Chocolate Chip Cookies Recipe
Garnishes
While these cookies stand beautifully on their own, a sprinkle of flaky sea salt right before baking really highlights the miso’s umami kick. I also love topping a fresh cookie with a tiny smear of softened butter or a drizzle of honey for an indulgent finish that’s sure to impress your guests.
Side Dishes
Pair these Miso Chocolate Chip Cookies with a cold glass of milk or hot matcha tea for a cozy contrast. For a grown-up twist, try them alongside a robust cup of black coffee or even a creamy chai latte—the flavors play so well together!
Creative Ways to Present
For special occasions, I like to serve these cookies stacked on a wooden board with a little bowl of extra white miso caramel sauce on the side for dipping. You can also sandwich softened vanilla ice cream between two cookies for instant dessert magic that will wow everyone.
Make Ahead and Storage
Storing Leftovers
I keep leftover cookies in an airtight container at room temperature, separated by parchment paper layers to avoid sticking. They stay perfectly chewy and delicious for up to 5 days, making them great for snacking throughout the week.
Freezing
If you want to prep ahead, cookie dough scooped onto parchment-lined trays can be frozen, then transferred to freezer bags. When you’re ready, just bake them straight from frozen—this method keeps flavor fresh and saves you time!
Reheating
To enjoy leftovers warm (which I highly recommend!), pop them in the microwave for 10-15 seconds or briefly heat in a 300°F oven for 3-5 minutes. This revives that just-baked softness and melts the chocolate slightly—pure bliss.
FAQs
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What type of miso should I use for this recipe?
White miso is best for this cookie recipe because it’s mild and sweet compared to darker misos. It adds a subtle umami flavor without overpowering the chocolate or sweetness.
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Can I substitute the white miso with something else?
If you don’t have white miso, you can experiment with yellow or mild red miso, but be cautious as these have stronger and saltier flavors that may change the cookie’s balance. No miso? Adding a pinch of soy sauce or even just sea salt won’t replicate the flavor exactly but might add an interesting twist.
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Why is browning the butter so important?
Browning the butter develops rich, toasted, nutty notes that elevate the cookie’s flavor far beyond plain melted butter. It also contributes to a better chewy texture, giving these cookies their signature appeal.
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How long can I store the cookie dough?
Cookie dough can be refrigerated for up to 3 days to let flavors deepen or frozen for up to 3 months. Just make sure to tightly wrap it or use an airtight container to prevent drying out.
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Can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend, but the texture might be slightly different. Adding a little xanthan gum helps mimic the chewiness of wheat flour.
Final Thoughts
This Miso Chocolate Chip Cookies Recipe holds a special place in my heart because it took a classic comfort food and gave it a subtle, unexpected upgrade that everyone can appreciate. Once you try it, you’ll love how the umami richness complements the sweet chocolate and buttery chewiness. I encourage you to give these a try, and don’t be surprised if they quickly become your go-to cookie for sharing with friends, family, or just treating yourself. Happy baking!
Print
Miso Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Brown Butter Miso Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with the subtle umami of sweet white miso paste and decadent dark chocolate chunks, resulting in a uniquely delicious and irresistible cookie.
Ingredients
Dry Ingredients
- 1 cup + 1 tbsp all purpose flour
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter
- ¼ cup light brown sugar
- ¼ cup dark brown sugar
- ¼ cup granulated sugar
- 1 egg (room temperature)
- 1 tsp vanilla extract
- 1 ½ tbsp white miso paste
Mix-ins
- 4 oz dark chocolate, chopped
Instructions
- Brown the Butter: Melt the unsalted butter in a saucepan over high heat. Once melted, lower the heat to low and continue cooking until brown bits appear on the bottom and the butter has a nutty aroma. Remove from heat and set aside to cool slightly.
- Mix Dry Ingredients: In a bowl, whisk together all purpose flour, baking soda, and salt until combined. Set aside.
- Cream Sugars and Butter: In a large bowl or stand mixer bowl, combine the browned butter with light brown sugar, dark brown sugar, and granulated sugar. Mix until fully incorporated and smooth.
- Add Egg and Vanilla: Add the egg and vanilla extract to the butter-sugar mixture. Whisk on medium-high speed for 5 to 10 minutes until the mixture becomes light, creamy, and fluffy.
- Incorporate White Miso: Add the white miso paste to the wet mixture and mix until evenly combined, imparting a subtle umami depth.
- Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients and mix until just combined. Be careful not to overmix to maintain cookie tenderness.
- Fold in Chocolate: Gently fold in the chopped dark chocolate chunks until evenly distributed throughout the dough.
- Chill the Dough: Cover the dough and refrigerate for at least 1 hour. This helps the butter firm up, preventing excessive spreading, while enhancing flavor and texture.
- Preheat Oven and Prep Pans: Preheat the oven to 350°F (177°C). Position one oven rack in the top third and another in the bottom third of the oven. Line two baking sheets with parchment paper.
- Scoop Cookies: Using a 2-tablespoon cookie scoop, portion out dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake for 10-12 minutes until the edges are lightly browned. At the halfway mark, swap the positions of the baking sheets between the top and bottom racks to ensure even baking.
- Cool Cookies: Remove from oven and let cookies rest on the baking sheets for 10 minutes before transferring them to a wire rack to cool another 10 minutes. Serve once cooled or slightly warm.
Notes
- Using white miso paste adds a subtle umami flavor that enhances the sweetness of the chocolate chips and deeply enriches the cookie’s flavor profile.
- Chilling the dough is essential to prevent spreading and enables a thicker, chewier cookie texture.
- Browning the butter properly is key — watch it carefully to avoid burning for the perfect nutty taste.
- Swapping baking sheets halfway through baking promotes even cooking across the batch.
- Dark chocolate pairs excellently, but feel free to use chocolate chips or chunks per preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 279 kcal
- Sugar: 23 g
- Sodium: 276 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 51 mg
