miso chocolate chip cookies

miso chocolate chip cookies

• 4.24.2020

My new favorite thing is freezing cookie dough. In the last couple years, I've grown a little bit more of a sweet tooth... and the concept of having ready made frozen cookie dough is a very alluring concept. The first time that I did this was with the gluten free chocolate chip cookies.

I was scrolling away on Instagram and saw these miso chocolate chip cookies from A Cozy Kitchen. One, I loved them because they looked warm and chewy. Two, I loved them because they used up the rest of the miso in my fridge. Apparently miso has no real expiration date? I googled it last year. Thankfully when Google told me that miso didn't expire as fast as bananas, I got to take a break from putting miso in everything.

These chocolate chip cookies come together rather like many other varieties - just with a bonus dash of miso paste. Why miso paste? It is hard to describe the flavor profile that it adds. It's like asking me to describe what matcha tastes like :-) But, I've read it described as "savory and deep" which seems accurate. One thing? I needed to add a full stick of butter to my dough as opposed to just 5 tablespoons. The dough just was not coming together without that. Another thing? I only had red miso paste and semi-sweet chocolate chips on hand.... cookies are still delicious.

1. Add the unsalted butter, miso, sugars and vanilla extract to the bowl. Beat the ingredients together until light and fluffy, about 3 minutes.
2. Crack in the egg and beat just until it’s combined. Add the flour, baking powder, and baking soda. Mix until well combined. and mix once more just until you no flour speckles appear. Add the chopped chocolate and mix one last time.
3. You can either use a large cookie scoop (that holds 3 tablespoons of cookie dough) or a medium cookie scoop (that holds 1 1/2 tablespoons cookie dough).
4. Scoop out balls of cookie dough onto a baking sheet and transfer to the fridge to chill for 1 hour. 
5. Preheat oven to 350. Bake cookies on parchment paper for about 10-14 minutes. Cookies will be done when the edges are lightly golden brown. 
6. Sprinkle with sea salt for maximum enjoyment

Shopping List
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
8 tablespoons unsalted butter, at room temperature
2 tablespoons miso paste
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon pure vanilla extract
1 large egg
1 cup chocolate chips