These miso chocolate chip cookies are delightful. I love a salty-sweet combo (like pineapple on pizza. yes, I like pineapple on pizza!!), and the miso here adds a lovely and subtle salty, earthy taste to the cookies.
This recipe is a typical chocolate chip cookie recipe, where we cream the butter and sugars before adding the eggs and flour. I brown only half the butter, for a nice nutty taste. I’ve made cookies entirely with brown butter before and they came out greasy, so I don’t like browning all the butter. Browning the butter removes the water content, but the dough still needs some of that water to come together, so the cookies don’t come out greasy or crumbly. And browning half the butter is enough to get that nice nutty flavor. After browning the butter I let it chill until it returns to a more solid state and then cream it alongside the regular butter. I also like using both dark chocolate and milk chocolate for a nice balance. Okay, that’s enough talking. Let’s make some cookies!
Miso Chocolate Chip Cookies
1 cup butter, divided
3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp sea salt
1 tbsp cornstarch
1/4 cup miso paste
2 tsp vanilla
1 cup dark brown sugar
3/4 cup granulated sugar
1 cup bittersweet chocolate, chopped
1 cup milk chocolate, chopped
Brown the butter: heat a thick-bottomed skillet on medium heat. Add 1/2 cup butter. Continue to cook until lightly browned specks begin to form at the bottom of the pan. Pour into a bowl to stop the butter from cooking further. Allow it to chill back to a solid state.
Place the flour, baking powder, baking soda, salt, and cornstarch in a medium bowl and whisk to combine.
Combine the eggs and vanilla in a small bowl and whisk to combine.
Add the butter, chilled brown butter, and sugars and beat on medium for 3 minutes, until light and fluffy.
Add the miso and mix to combine. Add the egg mixture in 2 additions, beating until combined.
Add try ingredients, and mix on low until no flour is visible. Add chocolate and mix just to combine. Chill at least 2 hours or overnight.
Preheat oven to 350F.
Scoop the dough into about 2-tablespoon portions and roll them into balls. Place the balls on a baking sheet lined with parchment paper, leaving about 2 inches between each ball. Slightly flatten each ball with the palm of your hand.
Bake for 12 to 15 minutes, rotating baking sheet halfway through, until the centers of the cookies no longer look wet and the edges are deep golden brown.