Name: Miso Chocolate Chunk Cookies Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 2 h 34 min
Cuisine: American
Ingredients: 2 2/3 cups (320 g) all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon kosher salt; 3/4 cup (160 g) packed light brown sugar; 1/2 cup (100 g) granulated sugar; 10 tablespoons unsalted butter, melted; 1/4 cup white miso paste; 3/4 cup neutral oil; 2 large Eggland’s Best eggs; 1 teaspoon pure vanilla extract; 1 1/4 cups (200 g) coarsely chopped bittersweet chocolate; Flaky sea salt, for sprinkling

Ingredients

2 2/3 cups (320 g) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup (160 g) packed light brown sugar

1/2 cup (100 g) granulated sugar

10 tablespoons unsalted butter, melted

1/4 cup white miso paste

3/4 cup neutral oil

2 large eggs

1 teaspoon pure vanilla extract

1 1/4 cups (200 g) coarsely chopped bittersweet chocolate

Flaky sea salt, for sprinkling

Instructions

Step 1: In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Set aside.

Step 2: In a large bowl, whisk the light brown sugar, granulated sugar, and melted butter until combined. Add the white miso paste and whisk until smooth and creamy, then whisk in the neutral oil.

Step 3: Whisk in the eggs one at a time, followed by the vanilla extract. Mix until fully incorporated.

Step 4: Add the dry ingredients to the wet mixture and stir with a wooden spoon until only a few streaks of flour remain. Fold in the chopped bittersweet chocolate until just combined.

Step 5: Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, up to overnight, to allow flavors to develop and dough to firm up.

Step 6: Place oven racks in the upper and lower thirds and preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 7: Use a large 3-tablespoon cookie scoop to portion dough onto the prepared baking sheets, spacing cookies about 2 inches apart. Sprinkle each cookie with flaky sea salt.

Step 8: Bake the cookies for 12 to 14 minutes, rotating the baking sheets halfway through, until the edges are golden brown but centers still appear slightly soft.

Step 9: Let cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Tips & Variations

For a richer flavor, substitute half of the neutral oil with browned butter.

Try using dark miso paste for a deeper umami note, but reduce the salt sprinkled on top accordingly.

Use a mix of chocolate chunks and toasted nuts like pecans or walnuts for added texture.

Chilling the dough overnight enhances the flavor and helps control spreading during baking.

Ensure your miso paste is fresh and smooth for best incorporation into the wet ingredients.

FAQs

Can I use other types of miso paste?

Yes, you can substitute white miso with yellow or red miso, but note that darker misos have stronger, saltier flavors. Adjust the salt topping and taste the dough before baking if possible.

Do I need to refrigerate the dough before baking?

While not absolutely required, chilling the dough for at least 2 hours helps develop flavor and improves the texture by preventing excessive spreading, resulting in chewier, thicker cookies.