These chewy miso chocolate chip cookies are extra rich and deeply flavored, thanks to white miso paste! They have soft and gooey centers, crispy edges, and the most delicious sweet-salty contrast.

These miso chocolate chip cookies are FUN. They’re definitely unusual, but believe me: miso paste in cookies just works. It adds a deeply savory note to the sweet, chewy cookies. The flavor is subtle, but all of that umami rounds out the roasty, caramelized brown sugar flavors and gooey dark chocolate sweetness. It’s undeniably perfect.

These are the type of cookies I have no self-control around, and that’s always a sign I’m on to something great. Be adventurous and give these cookies a try!

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miso chocolate chip cookies ingredients:

all-purpose flour
baking soda
baking powder
kosher salt
butter
white miso paste
granulated sugar
brown sugar
egg
vanilla extract
dark chocolate chunks or chips
sesame seeds

ingredients_white miso paste, dark chocolate, butter, egg, flour, sugar

how to make chocolate chip cookies with miso paste:

Whisk together dry ingredients.
In a stand mixer, cream butter, miso paste, sugar, and brown sugar.
Slowly mix in dry ingredients.
Mix in chocolate chunks (or chips, if using).
Scoop dough into ¼ cup portions, roll smooth and chill 1 hour.
Sprinkle tops with sesame seeds.
Bake at 350°F for 16- 18 minutes, until edges are golden brown and centers are soft.
Let cool to firm up, then transfer to a cooling rack.

why put miso paste in cookies?

These are the most fun cookies I’ve ever made. Miso paste (which, by the way, is fermented soybean paste) is a deeply savory condiment.

Traditionally, it’s used in salty dishes like noodles, soup, yakitori. But why not include it in baked goods and desserts, to add extra depth and mellow some of the sweetness? It’s a concept I’m obsessed with.

I prefer white miso in these chocolate chip cookies: it’s the mildest type of miso paste and has the most delicate, subtle flavor.

Red miso, and the thousands of types in between, vary mostly on their length of fermentation and, therefore, the flavor intensity.

We’re in it for the saline, umami-rich notes and I think white miso does the job beautifully without going too far.

more tips on these miso chocolate chip cookies:

For perfectly round cookies: Use a round cookie cutter just a tad larger than the size of the finished cookies and quickly swirl it around a warm, just-baked cookie. This will shape the cookie into a perfect circle. The cookies are soft straight out of the oven, so spin it around quickly to help shape the cookie but not too aggressively that you break them. You’ll get about 17 times to practice.
I love pan-banging my cookies. The ripples, the crispy edges, the soft centers. It’s just so good. The process can be a little bit tedious, but I’m all about making delicious AND pretty food, pan-banging is a great technique for both. These cookies don’t ripple a ton compared to other doughs with more butter and spread, but if you want a 10% improvement on looks, I’d recommend tapping the cookies in the oven at 10 minutes, 12 minutes and 14 minutes, then pulling them out around 16- 18 minutes.

more chocolate chip cookie recipes to try!

salted double dark chocolate cookies

white chocolate chip cookies

pumpkin chocolate chip cookies

tahini chocolate chip cookies

coconut chocolate chip cookies

miso chocolate chip cookies

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These chewy miso chocolate chip cookies are extra rich and deeply flavored, thanks to white miso paste! They have soft and gooey centers, crispy edges, and the most delicious sweet-salty contrast.

Author: Indi Hampton
Prep Time: 1 hour
Cook Time: 18 minutes
Total Time: 1 hour 18 minutes
Yield: 15
Category: Cookies
Method: Baked
Cuisine: American

Ingredients

1 ¾ cups all-purpose flour
½ tsp baking soda
¾ tsp baking powder
¾ tsp kosher salt
10 tbsp unsalted butter, softened
2 tbsp white miso paste
1 cup granulated sugar
½ cup packed brown sugar
1 large egg
1 tbsp vanilla extract
1 cup bittersweet chocolate chunks (can substitute chocolate chips)
Sesame seeds, for garnish

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Instructions

Place flour, baking soda, baking powder and salt in a medium bowl and whisk to combine. Set aside.
In the bowl of a mixer fitted with a paddle attachment, cream butter, miso, sugar, and brown sugar until light and fluffy, about 5 minutes, scraping down bowl as needed. Beat in egg and vanilla. Add dry ingredients and slowly mix until just combined. Slowly mix in chocolate chunks.
Scoop dough into roughly ¼ cup balls (2-oz scoop), roll smooth and chill at least 1 hour.
When ready to bake, preheat oven to 350°F.
Line a baking sheet with parchment paper and space out 5 dough balls to allow for spreading. Sprinkle sesame seeds on the surface and bake for a total of 16- 18 minutes, or until cookies are golden brown on the edges but still quite soft in the center.
Let cool 10 minutes on the sheet pan, then transfer to a cooling rack. Cookies will firm up as they cool. Repeat baking the remaining cookies.

Notes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving Size: 1
Calories: 264
Sugar: 20g
Sodium: 224mg
Fat: 13g
Saturated Fat: 7.8g
Unsaturated Fat: 4.4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 3.6g
Cholesterol: 33mg