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+ servings
miso chocolate chip cookies in a pile on parchment paper.
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5 from 42 votes

Miso Chocolate Chip Cookies

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!

Ingredients

  • 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

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 bottom is covered in amber-brown butter solids. In my kitchen, this takes about 9-12 minutes.
  • 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.
  • Whisk in the sugars for 1 minute until combined.
  • Whisk in the egg, egg yolk, and vanilla extract until it starts to pull away from the sides of the bowl.
  • Fold in the dry ingredients until almost combined.
  • 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!
  • 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!

Video

Notes

Step-by-step process photos are provided above, in the body of this post.
*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
For large, bakery-style cookies, use a 3-tablespoon cookie scoop. Bake for 12-13 minutes.