These miso chocolate chip cookies have a delicious sweet and salty flavor. They are made with white whole wheat flour and loaded with dark and milk chocolate chips.
Every now and then, I buy miso to make a broth for soup or a noodle dish. Then it ends up sitting in the fridge forever and goes bad on me.
So when I bought some again a couple weeks ago, I vowed that I would use it up.
Zeroed in on savory meals and side dishes, I was flipping through a recent issue of Rachael Ray Everyday and saw a suggestion to add it to chocolate chip cookie dough for a sweet/salty twist.
Sold.
I love the sweet and salty combo.
After a little research, I quickly found that this is not a new thing. There are several recipes out there for miso chocolate chip cookies.
When I started thinking about this recipe, I knew I wanted it to be whole grain. It’s been a while since I’ve made whole grain cookies with white whole wheat flour.
So that’s what I went with here. Then I added the white miso, and two kinds of chocolate chips – dark and milk chocolate.
It’s hard to describe the twist of flavor that the miso adds. But I guess that is umami, right? It’s salty, rich, and nutty all at the same time. And the flour adds a heartiness to the mix.
The texture of the cookies turns out soft and tender, so be sure to let them cool a bit on the pan before moving them to a cooling rack. They firm up nicely once they reach room temperature. Any mix of chocolate chips will work, but I especially liked the dark and milk combination.
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup light brown sugar
- 3/4 cup raw sugar
- 1/4 cup mild sodium white miso
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 1/4 cups white whole wheat flour
- 3/4 cup dark chocolate chips
- 3/4 cup milk chocolate chips
- Preheat the oven to 375 degrees F and line two baking sheets with parchment paper.
- Add the butter, brown sugar, and raw sugar the bowl of a mixer fitted with the paddle attachment. Mix on low and then medium to medium-high for about 2 minutes, until all ingredients are combined and no butter streaks remain. Scrape the sides of the bowl as needed.
- Mix in the miso. The mix in the eggs and vanilla, and add the baking soda.
- Gradually at the flour, mixing on low to medium, until it is incorporated into the cookie dough. Scrape the sides of the bowl as needed. Mix in the chocolate chips.
- Scoop out about 2 tablespoons of dough per cookie and place on the prepared baking sheets, 12 to a pan. You will need to repeat the baking for any additional dough.
- Bake for 10 to 11 minutes, until the edges begin to brown and centers are baked through. Let the cookies cool on the tray for 2 to 3 minutes and then transfer to a cooling rack to cool completely. Makes 28 to 30 cookies depending the exact size.
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Ooh, hadn’t thought to put miso in chocolate chip cookies. Sounds amazing. 😀 I’ll have to point Ryan this way as he’s been wanting to bake some recently.
I really liked the flavor. Let me know what you think if you make them!