Miso Chocolate Chip Cookies
Discover a new favorite with these Miso Chocolate Chip Cookies, offering a perfect balance of sweet and salty flavors.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Mixing Bowl large
- 1 electric mixer
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp white miso paste
Other Ingredients
- 2 cups chocolate chips
Instructions
Preparation
- In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and miso paste until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
- Cover the dough and refrigerate for at least 1 hour to allow the flavors to meld and to prevent excessive spreading during baking.
Baking
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serving
- Enjoy these cookies warm with a cup of tea or milk. They are perfect for any occasion.
Storage
- Keep the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them for up to three months.
Notes
Pro Tips: For chewier cookies, slightly underbake them. Ingredient Substitutions: Use dark chocolate for a richer taste. How to Serve: Pair with green tea or milk. Storage & Freshness: Store in an airtight container. Make-Ahead Tips: Freeze the dough for up to three months.