If you love a sweet and salty combo, you’ll love these miso chocolate chip cookies. Every bite is packed with brown butter, gooey chocolate chips, and a subtle umami flavor from miso paste!
I’ve worked in plenty of bakeries to know all the secrets to the best chocolate chip cookie, but adding miso is my favorite. I love miso desserts so much I’ve made peanut butter cookies with miso, brownies with miso, and now these miso chocolate chip cookies!
When your cookie craving hits, this is the recipe you’ll turn to. It’s made in just one bowl with no chill time. The longest part is just waiting for the butter to brown and cool! If you need cookies ASAP, try my butterscotch chip cookies– it’s the same base recipe, just with regular melted butter!
Table of Contents
Baking with Miso
If you’re not familiar, miso is a soybean paste. It’s commonly used in savory cooking but can also be used in baked goods.
It brings this unexpectedly delicious depth of flavor that strikes the perfect balance of sweet and umami!
Tips for Bakery-Worthy Cookies
Use high-quality chocolate. I always use a combination of chocolate chips, which are key to a bakery-style cookie! I use both Ghiradelli chocolate wafers and Lindt chocolate bars.
Press more chocolate pieces on top. Reserve some chocolate chunks and press a few pieces on top of each cookie dough ball before baking. This creates pools of shiny chocolate on the surface!
Let the butter cool. This is key to achieving cookies that spread just the right amount. The butter should feel at room temperature when touched. If your cookies are spreading excessively, are overly greasy, or burn on the edges when baking, it’s almost always due to warm butter!
Ingredient Notes and Substitutions
Miso paste: You might notice you find red miso or yellow miso, both of which will bring a different flavor. Feel free to try them out, I always use white miso paste!
Chocolate chips: For pools of melty chocolate, I use two different kinds: chocolate wafers and a chopped chocolate bar. Feel free to use regular chocolate chips, milk chocolate chips, chocolate chunks, or a combination!
Brown sugar: For a super chewy texture, we’re using mostly brown sugar because it has more molasses than white sugar. Use light or dark brown sugar!
Butter: For a bakery-style flavor, opt for cultured or European butter like Kerrygold. Because the miso paste is salty, I recommend using unsalted butter. Otherwise, leave the measured salt out of the recipe!
Find the full ingredient measurements and instructions in the recipe card below!
Step by Step Instructions
1
Make the brown butter. This step cooks the butter past its melting point to create a caramel or toffee-like flavor!
You’ll want to scrape all of the brown milk solids from the bottom of the pan- that’s where the flavor is! Wait until it’s completely room temperature before using.
2
Whisk in the wet ingredients. When the butter is cool, whisk in the miso paste and both sugars. Once combined, mix in the eggs and vanilla. Use vanilla paste for a more concentrated flavor!
3
Fold in the dry ingredients. Be gentle when folding in the flour so you don’t develop too much gluten.
Stop mixing when it’s about 75% combined, and you can still see some flour. That’s the perfect time to add the chocolate chips!
4
Scoop and bake! For large cookies with gooey centers, use a large (3 tablespoon) cookie scoop. For smooth tops, don’t forget to roll them between your hands!
Bake only 6-7 cookies per tray to give them room to bake.
Storage, Freezing, and Make Ahead
Storage: Keep baked cookies in an airtight container at room temperature for 2-3 days.
Freezing: You can freeze the cookie dough balls in an airtight container or freezer bag for up to one month. They can be baked straight from the freezer but will be thicker with gooier centers. Add 1-3 minutes to the baking time!
Make ahead: Once scooped and rolled into balls, keep the raw dough balls on a tightly wrapped sheet pan in the fridge overnight. Bake them straight from the fridge the next day!
FAQs
Miso paste is made from fermented soybeans, it’s used in many savory Japanese recipes.
You can find miso paste in the fridge section near the tofu in most grocery stores. You can also buy it online!
I highly recommend using a large scoop for thick gooey centers, but you can also use a smaller scoop.
Yes, you can leave it out.
More Chocolate Chip Cookies
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Miso Chocolate Chip Cookies
Equipment
Ingredients
- 14 tablespoons unsalted butter
- 3 tablespoons white miso paste
- 2 cups all-purpose flour, *See notes below for measuring*
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup + 2 tablespoons light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla paste or extract
- 1 cup bittersweet chocolate wafers, plus more for topping
- 1/2 cup chopped semi-sweet chocolate bar
Instructions
- Cook the butter in a stainless steel pan over medium heat until it smells nutty and has browned bits of milk solids. The butter will foam, crackle, and pop as it cooks- this is normal! Scrape into a large bowl, roughly whisk in the miso paste (it will not dissolve, so don’t worry if it’s clumpy!), then let it cool at room temperature. You should have about ¾ cup (160 grams) of browned butter. The time it takes for the butter to cool will depend on how warm your kitchen is. Do not continue to the next step until it feels room temp, otherwise the cookies will be greasy and spread in the oven.14 tablespoons (196 g) unsalted butter, 3 tablespoons (55 g) white miso paste
- Preheat the oven to 350 F/180 C. Line 3 baking sheets with parchment paper.
- Whisk together the flour, baking soda, baking powder, and salt. Set aside.2 cups (260 g) all-purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon fine sea salt
- Once cool, whisk the white sugar and brown sugar into the butter. Then, whisk in the egg, egg yolk, and vanilla until thick.1/2 cup + 2 tablespoons (128 g) light brown sugar, 1/2 cup (100 g) granulated sugar, 1 (50 g) large egg, 1 (18 g) large egg yolk, 2 teaspoons vanilla paste or extract
- Fold in the dry ingredients, then when almost combined, fold in the chocolate chips. Set aside for 15 minutes. This will firm up the dough and make it easier to scoop!1 cup (130 g) bittersweet chocolate wafers, 1/2 cup (70 g) chopped semi-sweet chocolate bar
- Scoop the dough into 3-tablespoon-sized balls, rolling each one in your hand and arranging them on the baking sheet (only 6 a tray). Bake for 9-10 minutes. Let the pan cool on a wire rack for 10 minutes, then use a spatula to transfer the cookies from the pan to the wire rack to finish cooling.
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
I’m so sad the recipe was changed:( I liked the old one and I can’t find it
Hi Em! I had a lot of feedback of inconsistencies with the recipe, so it was tweaked slightly for a better outcome. It is essentially the exact same recipe just with more flour and no rest time! If you’d like, I’d be happy to send you the original recipe via email. Just let me know!
I have to be honest, I wanted to love this recipe but cookies came out pretty bad. Weighed all my ingredients, and cookies came out very oily and burned on the bottom before baking all the way through 😪
Hi Kay, I’m sorry to hear the recipe didn’t turn out for you. Even with weighed ingredients, it sounds like either your butter was way too warm when mixed with the sugars, your oven temperature was too hot, or the cookies weren’t chilled properly before baking.
Turned out absolutely perfect!! The flavors were insane and so balanced.
These are delicious! Salty, sweet and buttery. What a wonderful combination of flavours! I will definitely be making these again.
Absolutely amazing.