Miso Chocolate Chip Cookies 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

GLUTEN-FREE AND VEGAN MISO-CHOCOLATE CHIP COOKIES



Gluten-Free and Vegan Miso-Chocolate Chip Cookies image

Provided by Catherine McCord

Categories     dessert

Time 2h30m

Yield about 30 cookies

Number Of Ingredients 8

1 cup light brown sugar
1/2 cup refined coconut oil
1/4 cup plant-based milk, such as almond, soy, oat or coconut milk
1/4 cup white miso
1 teaspoon pure vanilla extract
2 cups gluten-free all-purpose flour (I use Cup4Cup)
1 teaspoon baking soda
One 10-ounce bag vegan chocolate chips

Steps:

  • Place the brown sugar and coconut oil in the bowl of a stand mixer fitted with the paddle attachment and beat on medium to high speed until thoroughly combined, about 1 minute. Add the milk, miso and vanilla and beat for 1 minute.
  • Whisk the flour and baking soda in a medium bowl. Slowly add the dry ingredients to the miso mixture and beat on medium speed until just combined. Add the chocolate chips and beat until combined.
  • Cover the dough and refrigerate for 1 hour.
  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line each of 2 baking sheets with parchment or a silicone baking mat.
  • Scoop the dough with a 1-inch ice cream scoop (or tablespoon) and place 15 dough balls on each of the prepared baking sheets. Gently press the dough down into a circle with your palm or fingers.
  • Bake, rotating and switching the positions of the baking sheets halfway through, until the cookies are golden, 10 to 12 minutes. Let the cookies rest on the baking sheets for 1 minute then transfer to wire racks to cool.
  • Serve or store cookies in a tightly sealed container for up to 6 days.

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  • Crack in the egg and beat just until it’s combined. Add the flour and mix once more just until you no flour speckles appear. Add the chopped chocolate and mix one last time.
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