I’m a big chocolate chip cookie lover. I like them all, from soft and chewy to hard and crispy, I don’t discriminate. I’m also a big lover of all things miso, so when I came across this recipe, I knew I had to make these cookies ASAP. The white miso paste adds the perfect amount of umami and even gives the chocolate a serious boost. You don’t actually taste the miso, just the extra flavor it brings, so don’t worry if you are a little weirded out. It also helps add an almost underdone (in the best way) super soft and chewy texture. SO good.
Make these cookies immediately. Trust. They are super delicious and might even replace your favorite chocolate chip cookie recipe. The recipe is from Katie Lee Biegel’s cookbook “It’s Not Complicated”, who you might know from the Food Network.
Give them a try and let us know what you think 🙂
+ If you are looking for new baking sheets, these are the best
+ This is the only vanilla extract we use
+ This miso paste is the only brand we trust since it’s both Organic and Non-GMO (which is super important with any soy products, because in the U.S. soy is one of the most genetically modified crops – yikes)
Gina
Ingredients
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 (Organic & Non-GMO if you can)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 cups semisweet chocolate chips or chunks
Extra grass-fed butter, for the baking sheet
Instructions
- Beat 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. Don't skip the dough chilling - this step is very important in order to have a chewy cookie!
- Preheat oven to 350F degrees and put parchment paper on two baking sheets or grease with your favorite oil (I prefer grass-fed butter).
- Use an ice cream scoop to portion cookie dough on the baking sheets and 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 or let cool on a wire rack.