"Sweet, savory and nutty chocolate chip cookies. Simple and quick to bake up a batch!"
Miso Chocolate Chip Cookies
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Prep time 5mins
Cook time 14mins
Serves or Makes: 24 medium-sized cookies
Recipe Card
ingredients
- 3 1/2 cups All Purpose Flour
- 1 1/2 teaspoons Baking Powder
- 1 1/4 teaspoons Baking Soda
- 1 1/8 cups room temperature Unsalted Butter
- 1/4 cup White Miso
- 1 1/4 cup Light Brown Sugar, or dark brown sugar
- 1 cup White Sugar
- 2 large Eggs
- 1 teaspoon Pure Vanilla Extract
- 12 ounces Dark Chocolate Chips
- 1 pinch Toasted Black Sesame Seeds
Method
Step 1
In a large bowl, combine the flour, baking soda, baking powder.
Step 2
In the bowl of a stand mixer, using the paddle attachment, beat the butter, miso and sugars until the mixture appears a pale brown in color. Then crack in the eggs and pour in the vanilla. Beat until the eggs are completely incorporated. In 2 batches, add the flour mixture, beating just until the flour is fully incorporated. Pour in the dark chocolate chips and mix once more for a few seconds.
Step 3
Divide the batter into 3 equal amounts, roughly. Put each divided amount onto a sheet of parchment paper and shape into cookie dough logs. Let the cookie dough logs rest in the fridge overnight.
Step 4
Preheat your oven to 350°F. Cut the cookie dough log into 1/2-inch slices and place on a parchment lined sheet pan. Make sure you leave about 2-3 inches of space when placing the cookie slices on sheet pans. Bake cookies for about 10-14 minutes or until the edges start to get golden brown. Enjoy!