Miso Chocolate Chip Cookie Recipes

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MISO CHOCOLATE CHIP COOKIES



Miso Chocolate Chip Cookies image

Miso adds a subtle richness to baked goods, and also makes it more wholesome! Use plain "shiro," or white, miso for this recipe... be sure it's not flavored! You'll be pleasantly surprised with the complexity of flavor and creaminess that this ingredient adds to chocolate chip cookies!

Provided by Diana71

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h45m

Yield 30

Number Of Ingredients 14

1 cup packed brown sugar
½ cup unsalted butter, at room temperature
2 tablespoons white sugar
4 tablespoons shiro miso (white fermented soybean paste)
1 teaspoon vanilla extract
1 large egg
1 large egg yolk
1 tablespoon lemon juice
2 cups all-purpose flour
1 teaspoon sea salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup dark chocolate chips
½ cup chopped walnuts

Steps:

  • Cream brown sugar, butter, and white sugar together in a stand mixer until light and fluffy, about 2 minutes. Add miso and mix for 30 seconds; scrape down the sides of the bowl. Add egg and vanilla extract; mix for 30 seconds. Add egg yolk and lemon juice; mix until all ingredients are incorporated, scraping down the sides of the bowl as necessary, about 2 minutes.
  • Mix flour, salt, baking powder, and baking soda together in a separate bowl. Add 1 cup flour mixture at a time to the wet ingredients, mixing for 30 to 45 seconds after each addition. Stir in chocolate chips and walnuts. Turn dough out onto a large sheet of parchment paper. Pull up the sides of the parchment paper and squeeze the batter together into a log. Wrap parchment paper around the log and place in the freezer for 1 hour.
  • About 15 minutes before baking the cookies, preheat the oven to 350 degrees F (182 degrees C). Line a baking sheet with parchment paper or a silicone pad.
  • Remove cookie dough from the freezer and cut or slice the log into 2 tablespoon-sized pieces. Shape each piece into a round ball and press flat with the palms of your hands to form a somewhat-thick disk, and place 2 inches apart on the prepared baking sheet.
  • Bake in batches in the preheated oven until edges are golden brown, 12 to 14 minutes. Remove pan from the oven and allow to sit for 3 minutes before removing cookies to a wire rack to cool completely.

Nutrition Facts : Calories 136.8 calories, Carbohydrate 19.1 g, Cholesterol 21.2 mg, Fat 6.4 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 3.3 g, Sodium 179.6 mg, Sugar 10.1 g

SECRET INGREDIENT (MISO!) CHOCOLATE CHIP COOKIES



Secret Ingredient (Miso!) Chocolate Chip Cookies image

Provided by Katie Lee Biegel

Categories     dessert

Time 1h40m

Yield 24 to 30 cookies

Number Of Ingredients 10

1 cup light brown sugar, lightly packed
3 tablespoons granulated sugar
1 stick unsalted butter, at room temperature
1 large egg
1/3 cup white miso paste
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 cups semisweet chocolate chips (sometimes I use chunks)
Nonstick cooking spray, for the baking sheet

Steps:

  • Beat both sugars and butter together in a medium bowl with an electric mixer until creamy. Add egg, miso and vanilla and beat until well mixed. Add flour and baking soda and mix until just combined. Stir in chocolate chips. Cover with plastic wrap and refrigerate at least 1 hour (this is very important in order to have a chewy cookie that doesn't spread out too much).
  • Preheat oven to 350 degrees F. Spray 2 baking sheets with nonstick cooking spray.
  • Use a medium ice cream scoop to portion cookie dough on the prepared pans. Use two fingers to lightly flatten each scoop of dough. Bake, rotating and switching the pans halfway through, 13 to 14 minutes for a chewy cookie (a few minutes longer if you like a more well-done cookie). Eat warm with a glass of milk and cool the rest on a wire rack.

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