Miso Chocolate Chip Cookies | Updated June 13, 2025

Timing

• Total Time: 25 minutes

• Prep Time: 5 minutes

• Cook Time: 20 minutes

Ingredients (Yields 8 Cookies)

• ¾ cup (160 grams) light brown sugar (use for its mild molasses sweetness, avoiding overpowering the miso)

• 2 tablespoons white miso paste (traditional choice for subtle umami; red miso can substitute, but adjust to 1 tablespoon—see Tips)

• 1 large egg (room temperature, for smooth incorporation)

• ¾ cup nut or seed butter (peanut, almond, or tahini recommended; choose based on texture preference)

• 1 teaspoon vanilla extract (pure for bright flavor)

• ½ cup (85 grams) semisweet or bittersweet chocolate chips (high-quality chips for balanced sweetness)

Preparation

Step 1: Prep the Oven & Mix Wet Base

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure even baking and easy cleanup. In a medium mixing bowl, combine the light brown sugar, white miso, and room-temperature egg. Whisk vigorously (or use a silicone spatula) until the mixture is completely smooth (no gritty sugar or miso clumps). This step dissolves the sugar and integrates the miso into the egg base for a uniform foundation.

Step 2: Add Nut Butter & Flavor

Add the nut/seed butter and vanilla extract to the wet mixture. Stir vigorously (by hand or with a stand mixer on low speed) until the batter thickens slightly—it will transition from a runny consistency to a creamy, spreadable texture (not stiff). This slight thickening ensures the cookies hold shape during baking without spreading excessively.

Step 3: Fold in Chocolate Chips

Gently fold the chocolate chips into the batter using a spatula. Avoid over-mixing to preserve the chips’ integrity; aim for even distribution without breaking them. The batter should now be a rich, glossy mixture ready for scooping.

Step 4: Scoop & Bake

Scoop the batter into 8 equal portions (≈3 tablespoons per cookie, ~70 grams/2.5 ounces). Space them 2 inches apart on the prepared baking sheet to allow for slight spreading. For extra-gooey centers, press 2–3 additional chocolate chips onto the surface of each cookie (they’ll melt into the batter, creating pockets of melty richness).

Step 5: Perfect Baking & Cooling

Bake for 12–15 minutes, rotating the sheet halfway through (at the 10-minute mark) to ensure uniform browning. The edges will turn golden and crisp, while the center remains slightly soft (a key indicator of a chewy interior). Remove from the oven and let cool completely on the sheet (15–20 minutes) to set the structure—this ensures the cookies hold their shape and texture.

Tips & Pro Tricks

• Sugar Substitution: Dark brown sugar is not recommended here—it darkens the exterior before the interior sets, leading to underbaked centers. Light brown sugar balances sweetness and color.

• Miso Variations: If white miso is unavailable, use red miso but reduce to 1 tablespoon (excess saltiness can overpower the cookie).

• Tahini Tweak: For overly liquid tahini-based batter, add 1/3 cup almond flour to thicken (preserves nuttiness).

• Egg Allergies: Avoid aquafaba (per user feedback)—opt for a commercial egg replacer to maintain structural integrity.

Community Reviews

• “GF game-changer!”: A gluten-free user praised the tahini version as “delightful,” calling it an “on-the-fly staple.”

• “Maldon Magic”: A reviewer added flaky sea salt, describing the result as “excellent” and “devoured by teenage girls.”

• “Aquafaba Warning”: An egg-allergy user tried aquafaba but reported a “brownie-like mess” (only 1/6 enjoyed it); avoid this substitution.

• “Red Miso Redux”: Using red miso required halving to 1 tbsp; white miso was deemed “essential” for balanced umami.

Enjoy these chewy, umami-kissed cookies—ideal for tea time or as a sweet snack! Their crisp edges and gooey centers make them a standout twist on classic chocolate chip cookies.