These chocolate chip cookies are an ode to your classic treat, with an Asian-American spin. Instead of using salt to enhance the chocolate and butter flavors, we're using Japanese red miso to bring an umami kick.
This dish is super nostalgic to me because my favorite dessert was the classic Chips Ahoy cookie while growing up in Queens, NYC. My brother and I would get a small snack-size bag of them every time we went to Saturday school and it was the highlight of my week! Knowing my love for baking, my father gifted me an electronic hand mixer when I was 13 and this cookie recipe (without the miso) was the first thing I ever made with that hand mixer. Given that my palette has changed since I was a teenager, the red miso addition gives our classic cookie a complex spin.
- Amy, founder of Kitsby
Miso Choco Chip Cookies
- Servings
- 12 large cookies/24 small cookies
Ingredients
- 2 cups + 2 tbsp all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 ½ sticks butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 cup chocolate chips (or chopped chocolate)
- 3 tbsp red miso paste
Steps
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, mix together flour, salt, and baking soda.
- In a separate mixing bowl, cream together softened butter and both sugars. The mixture should be fluffy.
- Add in eggs, then mix again.
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Pour in half the dry mixture and beat until just incorporated. Scrape down the sides of the bowl, then add the remaining dry mixture. Beat again until just incorporated.
- The batter should be quite soft and sticky.
- Fold in the chocolate chips and miso paste.
- *Using two spoons (or a mini ice cream scoop), scoop out some batter and place on the baking sheet. Repeat until all dough is used, making sure to leave 2” in between each cookie.
- Bake for 12 minutes, then cool on wire rack for 5-10 minutes. Enjoy!**
*For even better flavor development, mix the dough and then chill in fridge overnight, or up to 24 hours. This allows the flavors to develop and meld together. Bake for 12 minutes at 350°F.
**Best enjoyed when soft and warm. To warm up, microwave for 10 seconds, or heat in a 200°F oven for 3 minutes.
