Miso Chocolate Chip Cookies
Recipe type: Dessert
Serves: 40 cookies
Your tastebuds will be amazed with these Miso Chocolate Chip Cookies. They're the PERFECT blend of salty and sweet!
  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 cup brown sugar (I used light, but feel free to use dark if you have it)
  • 1 large egg + 1 egg yolk
  • 1 teaspoon vanilla extract
  • ½ cup aka miso (red miso)
  • 3 cups all-purpose flour
  • ¾ teaspoon baking soda
  • 12 ounces semi-sweet chocolate chips
  1. Preheat the oven to 350 degrees F. If you're not using a non-stick baking sheet, line with parchment paper.
  2. In the bowl of standing mixer or other large bowl, add the butter, the sugars, eggs, vanilla, and miso. Mix just until smooth.
  3. Whisk the flour and baking soda in another bowl. Stir the dry ingredients into the wet ingredients - careful not to over-work the dough. Stir in the chocolate chips. (You can use the dough right away, but I highly recommend refrigerating for at least 30 minutes before baking - explanation written in the write-up).
  4. Scoop a heaping tablespoon of dough into the palm of your hand. Roll into a ball and place onto a baking sheet. Space the cookies 2-inches apart. Bake for 12-14 minutes, or until the edges start to turn a pale golden brown.
  5. Transfer to a cooling rack. (Let the baking sheet cool before loading up with cookie dough again).
  6. Serve and Enjoy!
Recipe by at http://hapanom.com/miso-chocolate-chip-cookies/