Miso Chocolate Chip Cookies

I'll never forget the afternoon my sister Hannah called, halfway through a batch, to ask why her cookies tasted like a really expensive restaurant appetizer. She'd discovered my secret ingredient and couldn't decide if I was a genius or completely lost my mind.

Last winter during a snowstorm I made triple batch while my roommate worked on her thesis. We ate them warm from the oven still slightly underbaked and decided they counted as a brain food because the soybeans made them practically health food.

Ingredients

• 2 1/4 cups all purpose flour: I learned the hard way that spooning and leveling makes all the difference in texture
• 1 teaspoon baking soda: This creates those beautiful cracks on top that make homemade cookies look so perfect
• 1/2 teaspoon baking powder: Adds just enough lift to keep them from being too dense
• 1/2 teaspoon fine sea salt: Use regular table salt here but save your fancy flaky salt for the top
• 1 cup unsalted butter softened: Leave it out for exactly one hour not three minutes not overnight
• 1/3 cup white miso paste: White shiro miso is your best bet for that subtle sweet salty balance
• 1 cup light brown sugar packed: Dark brown works too but the flavor gets a bit intense
• 1/2 cup granulated sugar: The combination of both sugars gives you crisp edges and chewy centers
• 2 large eggs: Room temperature eggs incorporate so much better into the dough
• 2 teaspoons vanilla extract: Don't skimp here it helps round out all the flavors
• 1 1/2 cups semi sweet chocolate chips: Chopped chocolate bars create those gorgeous puddles but chips are perfectly fine
• Flaky sea salt: Optional but honestly it makes these taste like bakery cookies

Instructions

Preheat your oven to 350F and line two baking sheets with parchment paper.

This prep step saves so much stress later and makes cleanup practically nonexistent.

Whisk together the flour baking soda baking powder and salt in a medium bowl.

I use a fork instead of a whisk since there's not much liquid to work with.

Beat the butter miso brown sugar and granulated sugar until creamy and smooth.

This takes about 2 to 3 minutes and creates the base for that perfect texture.

Add the eggs one at a time beating well after each addition.

Then mix in the vanilla until everything looks glossy and incorporated.

Gradually add the dry ingredients mixing just until combined.

Don't panic if the dough looks a bit shaggy at first it comes together beautifully.

Fold in the chocolate chips or chopped chocolate.

I use a rubber spatula and scrape the bottom of the bowl to distribute everything evenly.

Scoop about 2 tablespoons of dough per cookie onto prepared baking sheets.

Leave about 2 inches between each one because they will spread quite a bit.

Sprinkle with flaky sea salt if you want that extra something special.

Just a tiny pinch on top of each cookie makes such a difference.

Bake for 11 to 13 minutes until edges are golden and centers are still slightly soft.

I rotate the pans halfway through for even browning.

Cool on the baking sheet for 5 minutes then transfer to a wire rack.

This is torture but they firm up just enough to move without breaking apart.

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My neighbor's eight year old once told me these were the best cookies he'd ever tasted then paused and asked what was wrong with them. Sometimes the best recipes are the ones that make people question everything they know about comfort food.

The Miso Magic

White miso paste is basically fermented soybeans and it sounds completely bizarre in cookies until you try it. The funkiness disappears in the oven leaving behind this incredible depth that keeps people coming back for just one more.

Getting The Perfect Texture

I've made these in every season and weather condition possible. They turn out best when your kitchen isn't sweltering hot and the butter is perfectly softened not melted and not rock hard.

Make Ahead and Storage

Scoop the entire batch onto a baking sheet freeze until solid then transfer to a freezer bag. Bake straight from frozen adding about 2 minutes to the time.

• Cookie dough keeps in the fridge for up to 5 days and actually develops more flavor
• Baked cookies freeze beautifully for up to 3 months if they last that long
• Room temperature cookies stay fresh in an airtight container for about 4 days

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These miso chocolate chip cookies have become my go to for bringing to gatherings because they start conversations. Theres something magical about watching someone take that first curious bite and seeing their eyes light up with surprise.

Recipe FAQs

→ What does miso add to chocolate chip cookies?

White miso adds a subtle umami richness that deepens the buttery flavor and creates a perfect balance with the sweet chocolate. It's not salty in an obvious way, but rather enhances the overall complexity.

→ Can I taste the miso in these cookies?

The miso flavor is subtle, not overpowering. Most people notice a rich, buttery depth without immediately identifying miso as the secret ingredient.

→ Should I chill the dough before baking?

Chilling for 1 hour creates thicker cookies with better texture, but you can bake immediately if you're short on time. Both methods yield delicious results.

→ What type of miso works best?

White miso (shiro) is ideal for its milder, slightly sweet flavor. Red miso would be too intense and could overpower the chocolate.

→ Can I freeze the dough?

Yes, scoop the dough into balls and freeze for up to 3 months. Bake frozen cookies, adding 1–2 minutes to the baking time.