You get that chewy, classic cookie vibe, but with a salty, umami kick thanks to a little secret ingredient, white miso. It adds a rich, savory depth that makes the chocolate flavor pop even more. Trust me, once you try these, you’ll see why miso in cookies is a game changer.
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What is Miso?
Miso - our favorite fermented soybean paste that we like to put in… our desserts? Oh yes. It’s a key ingredient in various East Asian cuisines, particularly in Japan. This umami-rich paste comes in a variety of flavor intensities, generally distinguished by its color. The one that we used in this recipe is white miso. White miso is definitely the more approachable, delicate friend. It goes through a relatively short fermentation time as well, so it’s the mildest in flavor, complements earthy flavors, and cuts through sweetness with its distinct saltiness. This is the one you’ll be reaching for in dessert applications. It’s mild sweetness and light saltiness is the perfect match, especially in miso chocolate chip cookie recipe!
Why You'll Love This Recipe
- Thick, yet perfectly rich and gooey core.
- The perfect sweet and salty combination.
- Layers of bold umami flavor.
- Loaded with walnuts and chocolate chunks + chips.
- Easy to make with just a hand mixer!
Equipment
- Kitchen scale - Used to accurately weigh all ingredients as my recipe is mainly in grams. I also use it to measure the cookie dough evenly so all the cookies are the same size and there’s no dough left over.
- Stand mixer or hand mixer - Useful for creaming the butter with the sugar.
- Cookie scoop - If you don't have a kitchen scale, grab a 2.5 or 3-tablespoon cookie scoop for easy dough portions. I prefer measuring and rolling the dough by hand for smooth, even cookies. But if you’re in a rush or just prefer the rustic style, use the scoop! Both ways get the job done.
- Baking sheet - You'll of course need a baking sheet to bake the cookies on! I recommend this one so you get perfectly baked and easily removable cookies.
Ingredients
- Unsalted butter - Make sure this is at room temperature. Using room temperature butter in cookies ensures proper creaming with sugars, creating a light and fluffy texture. The softened butter incorporates more air, promoting better distribution of ingredients.
- White miso - Although you don’t actually taste the miso in this recipe, it will most definitely bring out the irresistible umami and salty flavor that perfectly balances the sweetness overload of the cookie.
- All-purpose flour - All-purpose flour provides structure and stability due to its higher protein content, resulting in a chewier and more substantial cookie.
- Cake flour - Has a lower protein content than all-purpose flour and contributes to a tender, almost cakelike center in these cookies as it helps them retain the light tenderness you expect to find inside. The combination of the two flours can create cookies that strike a balance between chewiness and tenderness, offering a texture that is both satisfyingly chewy and delicately soft!
- Eggs - Make sure they are at room temperature, or you can leave them in a bowl of warm water for 5 to 10 minutes if you forget to do this beforehand.
- Chocolate (and I mean the high quality kind) - Chocolate is the most abundant ingredient in the dough, and the most significant source of flavor. I recommend choosing chocolate ranging from 55% to 80% cocoa solids, styles that contain more chocolate than sugar.
- Walnuts - Please make sure to roast your walnuts before adding them into the batter. Roasting helps to remove any raw, bitter flavors and helps release their nuttiness. The heat brings out so much flavor! To toast the walnuts, bake them in a preheated 350°F (180°C) oven for roughly 10 minutes or until golden brown.
Tips and Tricks
- Do not shortcut the creaming process. When creaming the butter and sugar, make sure to cream for 5 minutes until light and fluffy. Proper aeration during this step will limit spread, which is especially important for this recipe.
- A high proportion of mix-ins helps thicken the dough. Don’t be afraid to add all the extras into this batter.
- Use a scale. When you’re ready to roll out the cookie dough into individual balls, I recommend using a scale to weigh each ball perfectly. Since everyone’s batter will weigh differently by the end, I cadvise weighing your whole batter first and then dividing into 10-13 (aim for 110-130g each ball: mine were 125g each). This is to avoid too-small or too-big cookies!
- Do not skip the chilling step. Chilling the cookie dough before baking hydrates the flour, again helping the cookies stay thick.
- Do not overbake these cookies. These cookies should have soft, under-done, gooey centers. Since everyone’s oven temperature may be different, I recommend first baking 1-2 cookies to gauge the best bake time for your batch. Cookies should look set and dull in appearance with slightly underdone centers!
Storage Instructions
- Storing - You can store them for up to 5 days in an airtight container in room temperature. Storing them in the refrigerator will dry them out!
- Freezing cookie dough - If freezing the dough, shape it into individual cookie dough balls and place them on a lined baking sheet. Once frozen, transfer the dough balls to a freezer-safe bag. When ready to bake, simply place the frozen dough balls onto a baking sheet and add a few extra minutes to the baking time.
- Freezing baked cookies - Baked cookies can also be frozen in an airtight container or freezer-safe bag. Make sure the cookies are completely cooled before freezing, and label with a freezing date. These cookies will last for up to 3 months in the freezer, but we guarantee you’ll eat them all before then!
Frequently Asked Questions
Where can I find miso?
Most Asian grocery stores and natural food markets sell this, and can be found in the refrigerated section near other fermented foods or the tofu section!
Do I need to chill the cookie dough before baking?
Yes, yes, YES! By solidifying the butter, it produces cookies that retain their shape while baking. Chilling the dough balls on the baking sheet also chills the baking sheet, and this prevents the bottoms of the cookies from browning too much while baking. They end up just right on the bottom. Finally, even a tiny bit of "aging" contributes to a crisper, better browned exterior and a more developed flavor.
Can I make these cookies without the nuts? Or use a substitute?
Yes! These cookies are loved with or without the nuts! Feel free to use extra chocolate chunks, peanut butter chips, white chocolate chips, (or whatever you want, honestly!) if you leave out the nuts.
Recipe
Miso Chocolate Chip Cookies
Ingredients
- 200 grams all-purpose flour
- 120 grams cake flour, sifted
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 200 grams unsalted butter, room temperature
- 3 tablespoon white miso
- 100 grams granulated sugar
- 100 grams dark brown sugar
- 2 eggs
- ½ teaspoon vanilla extract
- 250 grams walnuts
- 250 grams dark or semi-sweet chocolate chips
Instructions
- Preheat oven to 300°F (150°C). Boil the walnuts in boiling water for 3 minutes. Remove the walnuts from the water and rinse in cold water. Roast for about 10 minutes or until golden brown. Remove from the oven and let cool completely.
- In a separate bowl, sift together the all purpose flour, cake flour, cornstarch, baking soda, baking powder and salt.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars until light and fluffy (medium speed for 3-4 minutes).
- Add in the white miso to the mixture. Then mix in the eggs and vanilla extract just until combined. Do not overmix!
- Fold in the dry mixture to the butter mixture. Right before the dry ingredients are fully mixed in, add in the chocolate and walnuts.
- Divide the cookie dough into 12 equal balls. Wrap and refrigerate for at least 2 hours before baking. Preheat the oven to 350°F (180°C) when you are ready to bake.
- Bake the cookies for 14-16 minutes or when golden brown. Let it cool completely before serving.
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