White Miso Chocolate Chip Cookies
Soft, chewy miso chocolate chip cookies made with a generous amount of white miso for a savory-sweet depth that really comes through. The dough tastes strongly of miso, but it mellows in the oven into a perfectly balanced salty-sweet cookie.
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.
Serving: 1 big cookie, Calories: 223kcal, Carbohydrates: 29g, Protein: 3g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 22mg, Sodium: 318mg, Potassium: 117mg, Fiber: 2g, Sugar: 16g, Vitamin A: 168IU, Calcium: 22mg, Iron: 2mg