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    Home » Cookies

    Miso Chocolate Chip Cookies

    March 23, 2023 By Ashley Leave a Comment

    Jump to Recipe

    This post may contain affiliate links. Please refer to my privacy policy for more information.

    Oh my, these cookies. Brown butter, caramel-y brown sugar, melty dark chocolate and white miso paste take these miso chocolate chip cookies to the next level. Miso is the special ingredient in these cookies that give them a deep, earthy, umami flavor that make these cookies insanely delicious.

    baked miso chocolate chip cookies on cookie sheet

    Don't let the miso scare you. While it is primarily used in savory Asian cooking, it's becoming more popular in baking and can be added to peanut butter cookies, oatmeal cookies, brownies, ice cream bases and more. The combination of sweet with salty miso is truly magical.

    Jump to:
    • Why You Will Love This Recipe
    • Recipe Ingredients
    • Recipe Instructions
    • Baking Tips
    • Storage and Freezing
    • FAQs
    • More Cookie Recipes to Try
    • Recipe

    Why You Will Love This Recipe

    • These cookies are thick and chewy with deep flavors of brown butter, brown sugar and earthy, umami miso with pockets of melty dark chocolate and topped with toasty sesame seeds.
    • The dough can be made in advance, stored in the refrigerator for a few days or in the freezer for a few months and baked when a craving hits.
    • Easy to follow recipe with step by step photos for successful and delicious cookies every time.

    Recipe Ingredients

    All purpose flour

    Baking soda

    Fine sea salt

    Unsalted butter

    Light brown sugar

    Granulated sugar

    White miso paste - also known as shiromiso, or yellow miso paste

    Vanilla extract

    Eggs

    Chocolate - semisweet or bittersweet, chips or coarsely chopped bars

    Sesame seeds - optional, used as a garnish

    step by step - brown butter, dry ingredients whisked together, brown sugar and butter beaten together, beat in miso and vanilla

    Recipe Instructions

    Before beginning the recipe, preheat the oven to 350F and line two cookie sheets with parchment paper.

    1. Brown half of the butter, until golden amber in color and the milk solids are toasty.
    2. Whisk together the dry ingredients, flour and baking soda. No salt is needed in this recipe because the miso is salty enough.
    3. Beat together the remaining butter and brown sugar until light and fluffy, 3-5 minutes. Beating the butter and brown sugar helps lighten and leaven the cookies.
    4. Beat in the miso paste and vanilla.
    5. Beat in the cooled brown butter and granulated sugar. Beat until light and creamy, about 2 minutes.
    step by step - brown butter and sugar beaten in, eggs beaten in, dry ingredients beaten in, chocolate folded in the dough
    1. Beat in the egg and egg yolk.
    2. Beat in the dry ingredients, until just combined.
    3. Beat in the chocolate.
    4. Scoop the cookie dough into portions with a 1oz/medium/2 tablespoon cookie scoop. Refrigerate for one hour.
    5. Place the chilled cookie dough balls on the lined cookie sheets, leaving 2" of space between the cookies. Sprinkle with sesame seeds, optional.
    6. Bake the cookies for 13-15 minutes, until the edges are lightly browned and the tops look just set. Enjoy warm or room temperature.
    step by step photos - dough scooped on cookie sheets, topped with extra chocolate and sesame seeds, baked cookie

    Baking Tips

    • Chill the dough. While I try to write recipes that don't requiring chilling, this one does, and for good reason. Chilling the dough allows the cookies to meld flavors, allowing the ingredients to fully emulsify, and helps them firm up a bit so you don't end up with flat, sad cookies.
    • Use all of the brown butter, including the toasty milk solids on the bottom of the pan. Always use the milk solids because they have so much flavor.
    • For perfectly round cookies, scoot a round cookie cutter, slightly larger than the cookie around the perimeter of the cookie. Do this immediately after they come out of the oven.

    Storage and Freezing

    These cookies can be stored at room temperature in an airtight container for up to three days.

    Cookie dough can be stored in an airtight container, or zip top bag in the fridge for up to three days. Cookie dough can also be frozen for up to 3 months. They can be baked off directly from the freezer, no defrosting needed.

    cookie cut in half to see the inside texture

    FAQs

    What is brown butter?

    Brown butter is essentially toasted butter. The butter cooks to a golden amber color and the milk solids in the butter darken and get toasty and settle at the bottom of the pan. Brown butter lends complex (deep, toasty, nutty and caramel) and concentrated flavors to baked goods. It's perfection.

    What is miso?

    Miso is an ingredient primarily used in Asian savory cooking, in items such as soups, stews, sauces, dressings and more. It's a fermented paste made out of rice, barley and soybeans. White miso, particularly, is the mildest type of miso, not being fermented as long as other types. White miso is sweeter and more mild. White miso is earthy, salty and almost malty in flavor. It adds a depth of flavor and umami saltiness thats not overbearing, but just enough to notice. It's fairly inexpensive and found in most grocery stores.

    Do I have to use miso?

    I definitely encourage you to try these cookies with the miso. They're so delicious. But, the miso can be omitted if necessary.

    close up of cookies with melty chocolate and sesame seeds

    If you make these miso chocolate chip cookies, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

    Enjoy!

    Ash xx

    More Cookie Recipes to Try

    Cookie Butter Cookies

    Sprinkle Sugar Cookies

    Lucky Charms Cookies

    Lavender Lemon Shortbread Cookies

    Chocolate Snickerdoodles

    Recipe

    lined up on cookie sheet

    Miso Chocolate Chip Cookies

    Thick and chewy miso chocolate chip cookies topped with sesame seeds
    5 from 1 vote
    Print Recipe Pin Recipe
    Servings24 cookies
    Prep Time15 minutes mins
    Cook Time15 minutes mins
    Total Time30 minutes mins

    Equipment

    • Electric Stand Mixer (or hand mixer)

    Ingredients
     

    • 1 cup (divided) unsalted butter, room temperature
    • 2 ½ cups all purpose flour
    • 1 teaspoon baking soda
    • 1 cup light brown sugar
    • 3 tablespoons white miso paste
    • ½ cup granulated sugar
    • 2 teaspoons pure vanilla extract
    • 1 large egg
    • 1 large egg yolk
    • 1 ½ cups semi sweet or bittersweet chocolate chips I used chocolate bars, coarsely chopped.
    • sesame seeds (optional)

    Instructions
     

    • Preheat the oven to 350F. Line two baking sheets with parchment paper.
    • Place ½ cup (1 stick) of butter into a medium saucepan over medium heat. Let the butter cook while occasionally stirring to ensure the butter is cooking evenly.
    • Cook the butter until it is a deep golden brown color and smells nutty and toasted, about 5 -7 minutes. Remove the pan from the heat. Let the butter cool to room temperature.
    • In a medium bowl, whisk together the flour, and baking soda. Set aside
      2 ½ cups all purpose flour, 1 teaspoon baking soda
    • In the bowl of a stand mixer fitted with a paddle attachment, combine the remaining ½ cup (1 stick) of butter and brown sugar. Beat on medium speed until light and fluffy, about 3-5 minutes.
      1 cup light brown sugar
    • Beat in the miso paste and vanilla, until well combined, about 1 minute.
      3 tablespoons white miso paste, 2 teaspoons pure vanilla extract
    • Beat in the granulated sugar and the cooled brown butter and beat until light and creamy about 2 minutes.
      ½ cup granulated sugar
    • Scrape down the sides of the bowl, then add the egg and egg yolk and mix on medium speed for an additional minute.
      1 large egg, 1 large egg yolk
    • On low speed, beat in the flour mixture until just combined.
    • Add the chocolate chips and mix to combine.
      1 ½ cups semi sweet or bittersweet chocolate chips
    • Scoop the dough with a medium size/2 tablespoon/1oz ice cream scoop onto prepared baking sheets, placing the dough balls 2" apart on the baking sheets.
    • Chill the cookies in the refrigerator for 1 hour.
    • Sprinkle with sesame seeds if using. Bake for 13-15 minutes or until the bottom edges are lightly brown and the tops look just set.
      sesame seeds (optional)
    • Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

    Nutrition

    Serving: 1cookieCalories: 233kcalCarbohydrates: 31gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 36mgSodium: 181mgPotassium: 69mgFiber: 0.5gSugar: 20gVitamin A: 260IUCalcium: 23mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    Hi, I’m Ashley! Welcome to the Little Vintage Baking blog – where you will find recipes, tutorials and more for bakers and cake decorators.

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