These salty-sweet miso chocolate chip cookies feature rich brown butter, melty dark chocolate, and an unexpected, yet wonderful savory saltiness from miso paste! They are unlike any chocolate chip cookie you've ever had!
These miso chocolate chip cookies may sound weird, but trust me they are the BEST flavor combination!!
You can't actually taste the miso, but it brings this irresistible umami and salty flavor that balances the sweetness.
I've made miso brownies and peanut butter miso cookies as well and the flavor it brings to any dessert is unreal!
The dough is also made with brown butter for the most delicious salted toffee flavor!
It truly is a mind-blowing combination, and it will have everyone wondering what your secret is 😉.
For more cookie recipes, try Molasses Chocolate Chip Pecan Cookies, Olive Oil Chocolate Chip Cookies, and Brown Butter Snickerdoodles.
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why these miso chocolate chip cookies are the best
- The perfect combination of salty and sweet
- Crispy edges with super soft, tender, and gooey centers
- Made with brown butter which adds a rich nuttiness to the cookies
- Easy to make in one bowl by hand with NO mixer!
ingredient notes
Full ingredient measurements and instructions can be found in the recipe card below!
- White miso: You can buy miso paste in the fridge section near the tofu at most grocery stores. I use white miso in this recipe, but you could also use yellow.
- Chocolate: I recommend chopping a bar of chocolate for the big pools of melty chocolate! If you don't care for dark, you could use semi-sweet or milk chocolate as well.
- Brown sugar: Both dark and light brown sugar works well in this recipe.
- Butter: Because the butter will be browned, it can be at room temperature or straight from the fridge.
instructions
Here's how to make these miso cookies! You will need a large bowl, whisk, and rubber spatula to make the dough.
Step 1: In a stainless steel pan, heat the unsalted butter over medium heat, stirring occasionally for 8-9 minutes or until the butter has amber-brown bits on the bottom. Pour it into a large bowl and add the miso paste. Let it cool for 10 minutes.
Step 2: Whisk the brown and white granulated sugar into the butter until combined. Then whisk in the egg, egg yolk, and vanilla extract. Finally add the all-purpose flour, baking soda, and salt and when it's almost combined, add the chopped chocolate.
Step 3: Fold the chopped chocolate into the dough until just combined.
Step 4: Use a large (3 tablespoon) cookie scoop to scoop the dough onto a parchment-lined baking tray. Chill the dough in the freezer for 20-25 minutes or until they feel solid, then bake at 350 degrees F/180 C for 11-12 minutes. The edges of the cookies will just barely be brown with soft centers still. They will continue to bake on the tray out of the oven!
expert baking tips
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
- Use a light-colored pan: It can be difficult to see the butter browning in a dark-colored pan, so I recommend using a light-colored or stainless steel pan so the butter doesn't get too brown and burn.
- Use room temperature ingredients: Make sure the eggs are at room temperature for uniform texture and even baking.
- Don't overbake: Look for the edges to be just barely brown but have a soft center. In order for the cookies to have soft gooey centers and stay soft for days, they must be slightly underbaked!
- Use high-quality chocolate: The best ingredients make the best cookies! Use high-quality chocolate for the best flavor.
storage & freezing
- Room temperature: Once baked, store the cookies in a bag or sealed container at room temperature. They will stay soft for 3-4 days if baked correctly!
- Freezer: Store the scooped dough in the freezer for up to 1 month in a freezer bag or sealed container. They may take an extra minute or two longer to bake!
faq's
You can find miso paste in the fridge section near the tofu in most grocery stores!
I have not tested this recipe with gluten-free flour but I would love to hear how they turn out if you do!
Definitely! You can use regular or mini-sized chips as well.
more recipes you'll love
If you tried this or any other recipe on my website, please let me know how it went in the comments below, 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!
Recipe 📖
Miso Chocolate Chip Cookies with Brown Butter
Ingredients
- ½ cup unsalted butter
- 1 tablespoon white miso paste
- ¾ cup dark or light brown sugar packed
- ½ cup + 1 tbsp granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 1 ⅓ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ⅔ cup chopped dark chocolate
Instructions
- In a stainless steel saucepan, heat the butter over medium-high heat. The butter will start to foam and pop, make sure to stand by it and stir every 30 seconds or so until the butter is an amber color and starts to smell nutty, about 8-9 minutes.½ cup unsalted butter
- Pour the butter into a large bowl and add the miso. Set aside to cool for 10 minutes.1 tablespoon white miso paste
- Whisk in the sugars until combined.¾ cup dark or light brown sugar, ½ cup + 1 tablespoon granulated sugar
- Whisk in the egg, egg yolk, and vanilla extract until combined.1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract
- Add the flour, baking soda, and salt to the bowl and mix until almost combined, then add the chopped chocolate.1 ⅓ cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon kosher salt, ⅔ cup chopped dark chocolate
- Scoop into large (3 tablespoon) balls and place them on a lined baking tray.
- Freeze the cookie dough for 20-25 minutes or until they feel solid. While the dough is freezing, preheat the oven to 350 F/180 C.
- Bake for 11-12 minutes, or until the edges are just barely brown and the centers are still soft.
- Let cool on a wire rack then enjoy!
Notes
recipe notes
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
- Use a light-colored pan: It can be difficult to see the butter browning in a dark-colored pan, so I recommend using a light-colored or stainless steel pan so the butter doesn't get too brown and burn.
- Don't over-mix: Overmixing can lead to tough and dense cookies.
- Don't overbake: In order for the cookies to have soft gooey centers and stay soft for days, they must be slightly underbaked. They will continue to bake on the tray even after being pulled out so it's always best to underbake them!
- Use room temperature ingredients: Make sure the eggs are at room temperature for uniform texture and even baking.
storage & freezing
- Room temperature: Once baked, store the cookies in a bag or sealed container at room temperature. They will stay soft for 3-4 days if baked correctly!
- Freezer: The scooped dough can be stored in the freezer for up to 1 month in a freezer bag or sealed container. They may take an extra minute or two longer to bake!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
BeccaC says
10 stars is more accurate. Couldn’t find miso paste this afternoon, much to my dismay. But even without, these were amazing. Added some toasted pecans and a touch of salt when out of the oven to compensate for no miso. So flavorful. So toasty and chewy. So GOOD.
Cambrea Gordon says
Yay!! So happy to hear that! The toasted pecans sound amazing, hopefully, you can try it next time with the miso! 🙂
Stephanie Ticknor says
This is my new favorite cookie recipe! The flavor the miso brings is incredible, the best savory sweet treat!
Cambrea Gordon says
Amazing!! Thanks Stephanie!
molly says
another amazing recipe from cambrea bakes!!! made these the other night and ate waaay to many of them!
Cambrea Gordon says
Yay! Happy to hear it Molly!
Rachelle says
I’ve made these multiple times and they’re amazing!!!
Cambrea Gordon says
Woo! So glad to hear you're enjoying them Rachelle 🙂
Laja says
Hi! I've just made the batter but it's a bit runny. So, Im chilling the dough before scooping it. Hoping this will help because right now that batter taste amazing 😍
Kaitlyn says
Just go to the store and get the miso for these cookies already. I have been eyeing them on Instagram for some time now and finally made them...they literally changed my life they are so good!!!
Sydney says
Loved this recipe and really appreciate being able to scale it up and get the metric version automatically! The balance on these is perfection and the miso gives them a lovely salty, umami quality. We own a bed and breakfast hotel and are known for our baked goods, so we're always looking for fun, delicious items to add to our rotation. We'll be doing these on repeat for quite a while! Looks like you've got some flaked salt on yours in the picture, but don't see that in the recipe. Wondering if you recommend that, or if it gets too salty? Thanks for another great recipe!
Cambrea Gordon says
I am thrilled to hear that! I feel so honored that this recipe is being featured at your bed and breakfast, I used to work at a bed and breakfast when I was a teenager and I remember how much everyone always loved the baked goods that were left around the house 🙂 Yes! I added the flaky sea salt purely when I took the photos but I preferred them without the extra salt, sorry for the confusion!
Sydney says
How fun! You definitely know what a big deal it is to have great snacks for the guests! Thanks for the confirmation about the flaked salt. Appreciate the info.
Sophie says
The perfect balance between sweet and savory. These were ADDICTIVE!!! ❤️
Shirley says
I made these the other day and absolutely LOVED them!! Thank you for a great recipe!
Cambrea Gordon says
Yay!!! Love to hear that, thanks for coming back to leave a review Shirley! 🙂
Joanna says
This was PERFECT! I was scrolling through Pinterest and came across this recipe. It seemed simple (and I'm so glad it had metric measurements) and all I had to buy were some dark chocolate chips/bar. I'm not the best baker, I tend to get distracted and I sometimes miss steps because I don't really read before baking. Hence, my bakes can be 50/50 hahaha.
Well, I barely skimmed through this, but omg.... my cookies turned out perfect and I was SO SURPRISED! Ooey gooey center, yet crisp edges! I left my cookies overnight without a container and it was still ooey gooey and crisp. Not dried out and my powerlifting friends enjoyed the morning treat during training 🙂
I really liked how the recipe card was laid out - it had the ingredients with the metrics measurements listed below the instruction. I usually read from my iPhone and I don't like it when I have to keep scrolling up and down to see how much I was supposed to measure (again, my spazzy tendencies to not read recipes and pre-measure ahead of time).
The ratio of chocolate chips to cookie dough was perfect imo - my friends told me it wasn't too overwhelming with the sweetness. And the brown butter plus miso gave the illusion of a toffee taste that wasn't sickly sweet. Just divine! Highly recommend this recipe and I will 100% make this again (it's now part of my staple recipe list) 🙂 <3 <3
Cambrea Gordon says
YAY! I am so so happy to hear this, thank you so much for trying them and sharing them with me on Instagram!! 🙂
emily says
These are SO good! I've made them multiple times and they turn out out tasty and beautiful every time 🙂
Cambrea Gordon says
Yay! I'm so happy to hear that Emily!!
Julia says
I wasn't sure about using miso for baking, but wow! These cookies taste fantastic!!
Nav says
Made these for my friend that was going away and now she has me baking these every few months because of how amazing they are. Wonderful recipe
Cambrea Gordon says
Thank you so much Nav!!! This review just made my whole day!
Mirena says
These were hands down the best chocolate chip cookie recipe i've ever made! I made a few tweaks to the dough but they still turned out amazing!! thanks for the great recipe!
Hillary says
Is it possible to leave of the miso?
Cambrea Gordon says
Yes! You can definitely leave it out.
Margaret says
this miiiight just be my new favorite ccc recipe! They’re soft, chewy and the perfect combination of sweet and salty.
Cambrea Gordon says
YAY! Thanks so much Margaret!!
Carrie Robinson says
Oh wow! I am totally intrigued by the addition of miso paste. I will have to give this cookie recipe a go soon. 🙂
Andrea says
Wow! I'm all in for these sweet and salty full of deliciousness cookies.
Mirlene says
Quite an interesting mix of miso in a cookie with chocolate chips! I'm trying this out and hopefully my kids will love them. They love all types of cookies!
Cambrea Gordon says
I hope they love them Mirlene!!
Sharon says
I had no idea that miso could be such an amazing addition to chocolate chip cookies. My new favorite cookie!
Cambrea Gordon says
I'm so glad you enjoyed the miso flavor Sharon!
Amy says
These chocolate chip cookies were so chewy and delicioius! I cannot wait to make another batch!
MJ says
I love brown butter chocolate chip cookies, but with that miso too? What a fun and tasty added twist!
Angela says
Wow! What a flavor bomb! Love these cookies so much. Who knew miso would add so much flavor. Thanks for the great recipe!
Cambrea Gordon says
Thanks so much Angela!! 🙂
Mairead says
Salty and sweet perfection. The toffee flavor is amazing.
Cambrea Gordon says
I'm so glad you loved them Mairead! Thanks for the review!!
Liz says
Just when I thought chocolate chip cookies couldn't get any more delicious- these are so yummy! Thanks for the recipe!
Cambrea Gordon says
I hope you enjoy them Liz! 🙂
Carson says
Oh my gosh are these the best cookies ever!!! I was so skeptical of the miso but WOW did it give these cookies the most incredible flavor! I had a few bites of dough before freezing it and it tasted like toffee cookie dough...I could have eaten them just like that but we baked them and they still had that amazing toffee flavor. I can't wait to make them again!