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Miso Chocolate Chip Cookies
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
105 minutes
Upgrade your chocolate chip cookies with decadent white miso for a unique and flavorful twist.
Ingredients:
  • 1 cup packed brown sugar
  • 0.5 cup unsalted butter, at room temperature
  • 2 tablespoons white sugar
  • 4 tablespoons shiro miso (white fermented soybean paste)
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon lemon juice
  • 2 cups all-purpose flour
  • 1 teaspoon sea salt
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 cup dark chocolate chips
  • 0.5 cup chopped walnuts
Instructions:
  • In a stand mixer, beat together brown sugar, butter, and white sugar until light and fluffy, which should take about 2 minutes. Mix in miso for 30 seconds; scrape the sides of the bowl. Add egg and vanilla extract; mix for another 30 seconds. Then incorporate egg yolk and lemon juice until all ingredients are well combined, ensuring to scrape down the sides of the bowl, which should take approximately 2 minutes.
  • Combine flour, salt, baking powder, and baking soda in a separate bowl. Gradually add the flour mixture to the wet ingredients, mixing for 30 to 45 seconds after each addition. Fold in chocolate chips and walnuts. Shape the dough into a log on a large sheet of parchment paper, wrap tightly, and chill in the freezer for 1 hour.
  • Preheat the oven to 350 degrees F (182 degrees C and line a baking sheet with parchment paper or a silicone pad about 15 minutes before baking the cookies.
  • Take the cookie dough out of the freezer and slice the log into 2-tablespoon-sized pieces. Roll each piece into a ball, then flatten into a thick disk using your palm, and space them 2 inches apart on the baking sheet.
  • Bake in preheated oven until edges turn golden brown, for 12 to 14 minutes. Let the cookies sit on the pan for 3 minutes before transferring to a wire rack to cool completely.

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