This recipe for miso chocolate chip cookies is in partnership with The Japan Food Product Overseas Promotion Center (JFOODO). All views are my own.
Behold the perfect chewy chocolate chip cookie!
These little cookie morsels are just the right texture, have a deliciously bold vanilla flavored dough and chunks of dark chocolate.
They truly are the definition of the best chocolate chip cookies out there. And as the title states, they contain a special ingredient: miso!
It may seem a little odd but baking with miso paste is brilliant.
Miso adds flavor and allows the cookies to get extra chewy (in a very, very good way).
Go ahead, give them a try! You won’t regret it.
How to make miso chocolate chip cookies
Featured Ingredients
- Flour(s): I use a mixture of all-purpose and whole wheat flours for this recipe.
- I like the texture all-purpose flour provides, and I enjoy the nutrition benefits of also using whole wheat flour.
- If you can find whole wheat pastry flour, grab a bag. It is more finely ground than regular whole wheat flour, so it results in a more tender and softer cookie.
- Baking soda: Just ½ teaspoon will do. We want a little rise with these cookies, but not too much.
- Salt: Even if you use salted butter, I still add a pinch of salt to the cookies. It makes everything taste better.
- Butter: I use 4 tablespoons of salted butter for this recipe. If you use unsalted, add another pinch of salt.
- Cookies need at least some butter, in my opinion, to taste and perform their best.
- Sugar: I chose to use just granulated sugar in my chocolate chip cookie recipe, and less of it.
- I don’t want them to be overly sweet – just sweet enough! ½ cup is perfect.
- Egg: One egg, to hold everything together.
- Greek yogurt: I used 3 tablespoons of plain Greek yogurt to replace some of the butter.
- The yogurt actually adds more than just nutrition (a dose of protein and probiotics) – it adds texture and fluffiness to the cookies. Both of which are very good things.
- Miso: Miso paste is my “secret” ingredient in these cookies. It will give the cookies and really nice chewy texture and amp up the flavor.
- It may seem a bit odd, but trust me on this one.
- Vanilla: Flavor, flavor, flavor. Cookies need vanilla extract!
- Chocolate chips: I use dark chocolate chips or chunks when I make my cookies.
- I enjoy the antioxidant benefits of dark chocolate and I like that they’re not overly sweet.
What is miso and why use it in dessert?
- Miso is fermented soybean paste. It is well-known for its umami-rich flavor and is often used to intensify the flavor of various dishes, including desserts.
- It generally comes in three different varieties – white, yellow and red. White is mild in flavor, while yellow is moderately intense, with red being highly intense.
- Generally white or yellow miso is used in desserts.
- Not only does miso add an unparalleled rich, salty, umami flavor to desserts, it enhances the flavor of the other ingredients in the recipe (think chocolate).
- Miso also enhances the texture of baked goods like cakes, brownies, pies, bread pudding and cheesecake, and in the case of cookies, makes them extra chewy.
- Basically, what I’m saying, is you can add miso to any of your favorite baked good recipes to elevate the flavor and texture! It’s truly a game changer.
Nutritional Benefits of Miso
Miso has a host of nutritional benefits and may help build a stronger immune system and improve digestion.
Miso is a source of:
- Protein
- Probiotics (miso is fermented)
- B vitamins
- Vitamins E and K
- Fiber
- Minerals like copper, zinc and manganese
- Some studies show it may help improve LDL “bad” cholesterol, may reduce blood pressure, may protect against type 2 diabetes and may also promote brain health and improve mood.
- Miso is high in sodium, so those who are watching their sodium intake should be mindful of portion size.
- A little miso goes a long way, though, from a flavor and nutrient perspective.
- You can read more about miso, how it’s made and how to use it in recipes here!
Step-by-Step Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
- In a medium mixing bowl, whisk together the flours, baking soda and salt until combined. Set aside.
- Place the butter in a large glass mixing bowl. Microwave on high 30 seconds or just until the butter is mostly melted (it can have small chunks of soft butter that aren’t completely melted).
- Add the sugar and egg to the bowl. Use a hand mixer or a whisk to beat or whisk the mixture until fluffy and pale in color.
- Add the yogurt, miso paste and vanilla and beat or whisk until the mixture is thoroughly combined.
- Add the dry ingredient mixture to the wet ingredient mixture a little bit at a time, beating with the hand mixer until just combined and it resembles cookie dough.
- Alternatively, use a spatula to fold together the ingredients until just combined (a hand whisk is not the best tool for this step).
- Use a spatula to fold the chocolate chips into the dough until just combined.
- Use a medium cookie scoop to form about 2-inch balls of the cookie dough.
- Roll them between your hands, then line them on the prepared baking sheet at least 1 inch apart.
- Bake 9-12 minutes or until the cookies are just starting to set and the bottoms are faintly browned.
- Let them slightly cool before enjoying.
Recipe Substitutions and Alterations
- For the flours: You can use all-purpose flour, whole wheat flour, whole wheat pastry flour or gluten free all-purpose flour or a combination of these flours for this recipe.
- You could also try it with oat flour (although I haven’t tested this).
- For the butter and yogurt: I like a combination of butter and plain Greek yogurt, but if you want to use all butter, go for it!
- You could also try using coconut oil + butter or coconut oil + Greek yogurt, if you want (although I haven’t tested this).
- The coconut oil would not yield the same buttery flavor as butter, but should yield a similar texture.
- For the sugar: You can use a combination of granulated and brown sugar, if you like a bit of that molasses flavor in your cookies.
- For the egg: I have not tested this recipe with any egg substitutes, but many people use egg replacer (like Bob’s Red Mill) or make a flax ‘egg’ (1 tablespoons ground flax mixed with 2 tablespoons of water, refrigerated for 15 minutes) to use as a substitute.
- For the chocolate chips: You could use milk chocolate or semi-sweet or varying levels of dark chocolate.
- You could also use chocolate chunks instead of chips.
- Add nuts! Reduce the chocolate chips to ½ cup and add ¼ cup chopped walnuts or pecans.
Nutrition Considerations
- To make these gluten free: Use gluten free all-purpose flour. Be sure all other packaged ingredients (including the miso) are gluten free.
- To make these dairy free: Skip the Greek yogurt and use all butter (or coconut oil). Be sure all other packaged ingredients (including the chocolate chips) are dairy free.
- To make these vegan: Use all coconut oil and skip the butter and Greek yogurt. Be sure all other packaged ingredients you use are vegan, including the chocolate chips.
- To make these nut free: These cookies are nut free (as long as you don’t skip the walnuts). Be sure all other packaged ingredients are nut free.
- To make these lower sodium: Skip the added salt.
- To make these lower sugar: Use a sugar substitute like Swerve or stevia made for baking.
Fabulous dessert recipes you'll love:
- Pumpkin Oatmeal Cookies with Raisins
- Chocolate-Dipped Peanut Butter Cereal Bars
- Healthy Monster Cookies
- Sweet Potato Oatmeal Muffins with Graham Cracker Crumble
- Double Chocolate Zucchini Bread
Miso Chocolate Chip Cookies
Behold the perfect chewy chocolate chip cookie! These little cookie morsels are just the right texture, have a deliciously bold vanilla flavored-dough and chunks of dark chocolate. They truly are the definition of the best chocolate chip cookies out there.
- Prep Time: 10-15 mins
- Cook Time: 9-12 mins
- Total Time: 19-27 mins
- Yield: Makes 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American, Japanese
Ingredients
Units
Scale
- 1 cup all-purpose flour
- ½ cup whole wheat pastry flour or whole wheat flour
- ½ teaspoon baking soda
- ¼ teaspoon coarse salt
- 4 tablespoons butter
- ½ cup granulated sugar
- 1 large egg
- 3 tablespoons plain Greek yogurt
- 2 tablespoons miso paste
- 1 teaspoon vanilla
- ¾ cup dark chocolate chips
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
- In a medium mixing bowl, whisk together the flours, baking soda and salt until combined. Set aside.
- Place the butter in a large glass mixing bowl. Microwave on high 30 seconds or just until the butter is mostly melted (it can have small chunks of soft butter that aren’t completely melted). Add the sugar and egg to the bowl. Use a hand mixer or a whisk to beat or whisk the mixture until fluffy and pale in color. Add the yogurt, miso paste and vanilla and beat or whisk until the mixture is thoroughly combined.
- Add the dry ingredient mixture to the wet ingredient mixture a little bit at a time, beating with the hand mixer until just combined and it resembles cookie dough. Alternatively, use a spatula to fold together the ingredients until just combined (a hand whisk is not the best tool for this step).
- Use a spatula to fold the chocolate chips into the dough until just combined.
- Use a medium cookie scoop to form about 2-inch balls of the cookie dough. Roll them between your hands, then line them on the prepared baking sheet at least 1 inch apart.
- Bake 9-12 minutes or until the cookies are just starting to set and the bottoms are faintly browned. Let them slightly cool before enjoying.
Notes
Cooking Tip: Adding miso to desserts brings out the natural flavors of the other ingredients (i.e. chocolate), enhances the flavor and adds a chewy texture to cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 173mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 11mg
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