Miso Chocolate Chip Cookies
Welcome to the next trend in chocolate chip cookies: umami flavor. This recipe features miso, a fermented soybean paste, for a savory-salty addition to traditionally sweet chocolate chip cookies.
Serves: 36Prep: 2 hours 25 minutesCook: 15 minutesTotal: 2 hours 40 minutesDifficulty: Easy
- 2 1⁄2 cups all-purpose flour
- 3⁄4 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon fine salt
- 3⁄4 cup butter, softened
- 1⁄4 cup white or yellow miso paste
- 3⁄4 cup brown sugar
- 3⁄4 cup white sugar
- 2 large eggs
- 1 1⁄2 teaspoons vanilla
- 1 1⁄2 cups Private Selection™ 43% Cacao Semi-Sweet Chocolate Chips
- In medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In large mixing bowl, use mixer on medium speed to beat together butter, miso, brown sugar and white sugar until fluffy. Add eggs, one at a time, beating well with each addition. Add vanilla; beat to combine.
- Add dry ingredients to butter mixture; beat on low speed until combined. Stir in chocolate chips.
- Portion dough into 1½” balls. Cover. Refrigerate at least 2 hours or up to 2 days. Dough can also be frozen for up to 2 months.
- Preheat oven to 350°F. Line baking sheet with parchment paper.
- On prepared baking sheet, arrange dough balls 3” apart.
- Bake 13-17 minutes or until golden brown around edges. Tap each pan against the counter to deflate slightly.
- Cool on pan 1-2 minutes before removing to wire rack to cool.
- Store in an airtight container at room temperature.