Miso chocolate chip cookies are sweet and salty chocolate chip cookies with a special ingredient: miso! This recipe takes your classic chocolate chip cookie recipe to the next level with rich brown butter, miso flavor, and two different kinds of chocolate for the best dessert ever!
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 it so much I've made peanut butter cookies with miso, brownies with miso, and now these miso chocolate chip cookies!
Miso is a soybean paste, commonly used in savory cooking. It brings this unexpectedly delicious depth of flavor that strikes the perfect balance of sweet and umami!
why you'll love these miso chocolate chip cookies
- The addition of miso and brown butter gives them a delicious salty flavor that balances the sweetness of the cookies.
- For the best flavor, there are mini dark chocolate chips and chopped dark chocolate in the cookie dough.
- They have a perfect cookie texture with their gooey and chewy centers and crisp edges, similar to my butterscotch cookies!
ingredient notes & substitutions
White miso paste: You can find miso paste in the fridge near the tofu at most grocery stores. 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 found white miso yields the best salty flavor without affecting the actual cookie flavor too much.
Chocolate: For pools of melty chocolate, I use two different types of chocolate: mini chocolate chips and a chocolate bar. Feel free to replace it with milk chocolate, chocolate chunks, or a combination!
Brown sugar: This recipe calls for light brown sugar but dark brown sugar can be substituted if needed.
Butter: I recommend unsalted butter because we are adding the miso to it and you don't want them to be too salty.
Find the full ingredient measurements and instructions in the recipe card below!
Step 1: Brown the butter. In a stainless steel pan, cook the cold butter, stirring occasionally for 9-12 minutes or until the butter has brown milk solids on the bottom.
Pour it into a large bowl and stir in the miso paste. Let it cool to room temperature.
Step 2: Mix in the sugars. Whisk in the light brown sugar and granulated sugar into the browned butter for exactly one minute until combined.
Step 3: Mix in the wet ingredients. Whisk in the egg, egg yolk, and vanilla extract. Use a rubber spatula to scrape down the sides of the bowl if needed.
Step 4: Fold in the dry ingredients. Fold in the all-purpose flour, baking soda, and salt until almost combined with some flour streaks remaining.
Step 5: Mix in the chocolate. Fold in the mini chocolate chips and chopped chocolate until just combined. Cover the bowl with plastic wrap and chill it in the fridge for 30 minutes.
This firms up the dough to make it easier to scoop.
Step 6: Scoop! Scoop the cookie dough onto a parchment-lined baking tray. Chill the tray in the freezer for at least 2-3 hours, overnight is best for the best flavor!
Step 7: Bake! Space the cookies 2-3 inches apart on a lined cookie sheet. Bake them in the preheated oven for 10-11 minutes, or until the edges are golden brown but the centers are still soft.
The middles should still be soft and gooey for a chewy cookie. Let them cool on a wire rack until set. Enjoy your miso chocolate chip cookies!
expert baking tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Don't burn the butter. Browning butter requires constant stirring and attention to prevent it from burning. Stay nearby and watch it carefully!
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
- Underbake the cookies: You should remove them from the oven when the edges are just set and slightly brown with the centers still undercooked.
storage & freezing
Store any leftover cookies in an airtight container or ziplock bag at room temperature. They will stay soft for 2-3 days.
You can also freeze the cookie dough for up to 1 month. Once scooped and chilled, transfer the cookie dough balls to a freezer bag or airtight container. You can bake them straight from the freezer!
You can find miso paste in the fridge section near the tofu in most grocery stores. You can also buy it online.
I have not tested this recipe with gluten-free flour but I would love to hear how they turn out if you do!
Miso paste is made from fermented soybeans, it's most commonly used in savory Japanese recipes.
Yes! For large, bakery-style cookies, use a 3-tablespoon cookie scoop. You will need to bake them for about 12-13 minutes.
You can definitely leave out the miso if you want!
Miso Chocolate Chip Cookies
- 14 tablespoon unsalted butter cold
- 3 tablespoon white miso paste
- ½ cup + 2 tbsp light brown sugar packed
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoon vanilla extract
- 1 ⅔ cup + 2 tbsp all-purpose flour *see notes for measuring*
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup chopped dark chocolate
- ¼ cup mini chocolate chips
- 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 bottom is covered in amber-brown butter solids. In my kitchen, this takes about 9-12 minutes.14 tablespoon unsalted butter
- Pour the butter into a mixing bowl and whisk in the miso. Set aside to cool for 20-30 minutes, or until it feels room temperature. You should have about ¾ cup or 160 grams of browned butter.3 tablespoon white miso paste
- Whisk in the sugars for 1 minute until combined.½ cup + 2 tablespoon light brown sugar, ½ cup granulated sugar
- Whisk in the egg, egg yolk, and vanilla extract until it starts to pull away from the sides of the bowl.1 large egg, 1 large egg yolk, 2 teaspoon vanilla extract
- Fold in the dry ingredients until almost combined.1 ⅔ cup + 2 tablespoon all-purpose flour, 1 teaspoon baking soda, ½ teaspoon fine sea salt
- Then fold in the chocolates, mixing until just combined. Cover the bowl and chill in the fridge for 30 minutes. The chill time makes it easier to scoop the dough!½ cup chopped dark chocolate, ¼ cup mini chocolate chips
- With a 2-tablespoon cookie scoop, scoop the dough onto a parchment-lined baking tray. Top each cookie dough ball with extra pieces of chocolate and mini chocolate chips if desired.
- Chill the tray of cookies in the freezer for 2-3 hours, overnight is best!
- Then preheat the oven to 350 F/180 C.
- Bake for 10-11 minutes, or until the edges are golden brown but the centers are still soft.
- Let the pan cool on a wire rack. Sprinkle with extra sea salt if desired and enjoy!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.