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Cook Time:15 minutes
Total Time:1 hour 30 minutes
Servings: 30 cookies

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.