These miso chocolate chip cookies are a fantastic treat. They're salty-sweet cookies with slightly crispy edges and a super soft center. White miso adds a savory element that is absolutely delicious. If you have fine-tuned taste buds you might be able to pinpoint the miso flavor without being told about the special ingredient. For the rest of us, we can taste a slight umami flavor that is delicious yet hard to figure out exactly what it is. Once you're told that these cookies are made with miso, chances are you'll be able to taste it.
Ingredients½ cup unsalted butter, at room temperature
½ cup white miso
½ cup light brown sugar
½ cup granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 ½ cups semi-sweet chocolate chunks, can sub chocolate chips
Method* Cream the butter and miso in with a stand mixer or in a large bowl with electric beaters. Add both the sugars and continue to beat until light and fluffy, about 2 minutes. Add the egg and vanilla and beat for 1 minute more.
* Add the flour and baking soda to the bowl and stir just until they're mixed. Fold in the chocolate chunks.
* Cover the bowl and put it into your fridge to chill for 1 hour. (This helps the flavor develop and prevents the cookies from spreading too much.)
* Preheat your oven to 350 degrees Fahrenheit.
* Scoop the batter with a medium-sized cookie scoop onto cookie sheets and gently press the tops down with your fingers. Bake for 12-14 minutes, or until golden on the bottom. Transfer the cookies to a wire rack to cool.