Last week I brought you an oldie, but goodie – Summer Rolls with Chile-Lime Dipping Sauce because I was still tweaking this cookie recipe. At first you may look at the title of this post, ‘Miso Chocolate Chip Cookies’ and think it sounds a bit bizarre. But stick with me here, you’ll be glad you did – I promise!
When you think of miso, you may think of savory dishes like soups, marinades, or rubs. What you may not have considered, is that it’s really great when applied to sweet treats. Much like salted caramel or when sea salt is sprinkled on top of chocolate chip cookies, miso adds a bold and salty component to round out the sweeter profiles and add complexity. You won’t taste straight up miso in these cookies; what the miso really does, is add a wonderful rich umami profile to the cookies. It’s like chili – I always add a little chocolate to my chili. You can’t taste it, but it definitely rounds out the flavors.
My first experience with this combination of flavors was when Mr. HapaNom and I were living in the Capitol Hill neighborhood of Washington, D.C., just off of H Street. Along that corridor is a tiny and incredibly delicious ramen joint called, Toki Underground. In addition to their ridiculous ramen and dumplings, they offer chocolate chip cookies with a miso buttercream. Per the rest of the food there, these cookies were seriously amazing! Using this as an inspiration, I thought to add the miso directly to the cookie dough to add a unique, if not unidentifiable flavor profile to the cookies – a ‘secret’ ingredient quality, if you will.
A few general tips on cookie dough:
- If you have the time, it’s best to refrigerate the cookie dough overnight, but at least 30 minutes before baking. This is for several reasons.
- If you put warm dough into the oven, it will spread before it has time to set up. What you’ll be left with is very thin and fragile cookies.
- Allowing the gluten to relax will prevent to cookies from becoming tough and/or rubbery.
- Allowing it to chill produces a firmer and drier dough which creates a nicer texture and better consistency.
- Make sure you allow the baking sheet to cool in between batches. As mentioned above, this is so the dough doesn’t start spreading before it has time to set up.
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 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
- 1/2 cup aka miso (red miso)
- 3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 12 ounces semi-sweet chocolate chips
- Preheat the oven to 350 degrees F. If you’re not using a non-stick baking sheet, line with parchment paper.
- In the bowl of standing mixer or other large bowl, add the butter, the sugars, eggs, vanilla, and miso. Mix just until smooth.
- 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).
- 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.
- Transfer to a cooling rack. (Let the baking sheet cool before loading up with cookie dough again).
- Serve and Enjoy!