White Miso Chocolate Chip Cookies
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These miso chocolate chip cookies are soft, chewy, and balanced with a savory, salty depth that keeps everyone guessing. I use a generous amount of white miso so the flavor actually comes through instead of getting lost the way it does in most miso cookies.
These miso chocolate chip cookies are wonderfully soft with a subtle salty edge. If you have finely tuned taste buds, you might be able to pick out the miso right away. For everyone else, it comes through as a savory, umami depth that’s delicious but hard to place, right up until you’re told the secret ingredient.
I use more miso than most recipes, and I do it on purpose. A common complaint with miso cookies is that the flavor gets lost, so I lean in with a generous ½ cup of white miso (also called shiro or kome miso) to make sure it actually comes through. Fair warning: the raw dough tastes very strongly of miso, but once baked, the flavor mellows beautifully into a perfectly balanced sweet-salty cookie.
Variations to try
- Turn these into miso white chocolate chip cookies by replacing the chocolate chunks with white chocolate chips.
- Add a half cup of chopped walnuts or pecans.
White Miso Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter (at room temperature)
- ½ cup white miso
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg (at room temperature)
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ cups semi-sweet chocolate chunks (can sub chocolate chips)
Instructions
- Cream the butter and miso in with a stand mixer or in a large bowl with electric beaters. Add both sugars and continue to beat until light and fluffy, about 2 minutes. Add the egg and vanilla and beat for 1 more minute.½ cup unsalted butter, ½ cup white miso, ½ cup light brown sugar, ½ cup granulated sugar, 1 large egg, 2 teaspoons vanilla
- Add the flour and baking soda to the bowl and stir just until they're mixed. Fold in the chocolate chunks.2 cups all-purpose flour, 1 teaspoon baking soda, 1 ½ cups semi-sweet chocolate chunks
- Cover the bowl and refrigerate for 1 hour. (This helps the flavor develop and prevents the cookies from spreading too much.)
- Preheat your oven to 350 degrees Fahrenheit. Scoop the batter with a medium-sized cookie scoop onto cookie sheets and gently press the tops down with your fingers. Bake for 12-14 minutes, or until golden on the bottom. Transfer the cookies to a wire rack to cool.
Video
Nutrition
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Delicious! I made these and reduced the miso to a third because the brand I have is super strong. And I used a quarter cup of apple sauce instead of egg to make them vegan. Brilliant idea to use miso!
This recipe looks wonderful. Do you have any idea if gluten-free flour would work? I’m cooking for a Celiac diet.
Gluten-free flours can be tricky to replace 1 for 1. But a 1-1 gluten-free mix would be worth trying. They might not turn out 100% as good as the original, but I bet they would still be a treat.
The salty/sweet combination of these cookies is totally out of this world! I already can’t wait to make another batch!
What a fun cookie recipe. The miso ingredient is unique and totally delicious.