These miso chocolate chip cookies are a fantastic treat. They're salty-sweet cookies with slightly crispy edges and a super soft center. White miso adds a savory element that is absolutely delicious.
Ingredients
½ cupunsalted butter, at room temperature
½ cupwhite miso
½ cuplight brown sugar
½ cupgranulated sugar
1largeegg, at room temperature
2teaspoonsvanilla
2 cups all-purpose flour
1teaspoonbaking soda
1 ½ cupssemi-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 the sugars and continue to beat until light and fluffy, about 2 minutes. Add the egg and vanilla and beat for 1 minute more.
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.
Cover the bowl and put it into your fridge to chill 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.