Description

These Miso Chocolate Chunk Cookies combine the savory depth of white miso paste with rich bittersweet chocolate chunks, creating a uniquely delicious twist on classic chocolate chip cookies. The miso adds a subtle umami flavor that enhances the sweetness and complexity, while the flaky sea salt sprinkled on top provides the perfect balance. Soft and chewy with golden edges, these cookies are an irresistible treat for any chocolate lover with a taste for something special.

Ingredients

Scale

Dry Ingredients

2 2/3 cups (320 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt

Wet Ingredients

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

Add-ins and Toppings

1 1/4 cups (200 g) coarsely chopped bittersweet chocolate
Flaky sea salt, for sprinkling

Instructions

Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt until evenly combined.
Combine Sugars and Fats: In a large bowl, whisk the light brown sugar, granulated sugar, and melted unsalted butter until smooth. Add the white miso paste and whisk thoroughly, then whisk in the neutral oil until the mixture is creamy and well combined.
Add Eggs and Vanilla: Whisk in the eggs one at a time, fully incorporating each before adding the next. Stir in the pure vanilla extract until blended.
Incorporate Dry Ingredients: Add the dry ingredient mixture to the wet ingredients and mix gently with a wooden spoon until just combined, with a few streaks of flour remaining to avoid overmixing.
Fold in Chocolate: Carefully fold the coarsely chopped bittersweet chocolate chunks into the dough until distributed evenly throughout.
Chill Dough: Cover the bowl tightly and refrigerate the dough for at least 2 hours or overnight to allow flavors to meld and dough to firm up for easier handling.
Preheat Oven and Prepare Baking Sheets: Position racks in the upper and lower thirds of the oven, and preheat to 350°F (175°C). Line two baking sheets with parchment paper.
Scoop and Salt Dough: Using a large cookie scoop (about 3 tablespoons), divide the dough into evenly sized portions onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle each cookie lightly with flaky sea salt.
Bake Cookies: Bake for 12 to 14 minutes, rotating the baking sheets from top to bottom halfway through baking, until the edges are golden brown but centers remain slightly soft.
Cool Cookies: Allow cookies to cool on the baking sheets for 5 minutes to set, then transfer them to wire racks to cool completely before serving.

Notes

Refrigerating the dough improves texture and flavor development, but if short on time, chilling for at least 1 hour is helpful.
Use flaky sea salt for the best texture and flavor contrast on top of the cookies.
Bittersweet chocolate works best here, but you can substitute with semisweet chocolate according to your taste preferences.
Ensure not to overmix the dough once the dry ingredients are added to maintain a tender cookie texture.
For a dairy-free option, substitute unsalted butter with a vegan butter alternative and confirm your chocolate is dairy-free.

Prep Time: 20 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: miso cookies, chocolate chunk cookies, umami cookies, white miso dessert, unique chocolate cookies, chewy cookies, homemade cookies