Description
Deliciously unique chocolate chip cookies infused with miso and butter for a savory twist.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup white miso paste
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter, miso paste, brown sugar, and granulated sugar until smooth.
- Add the eggs and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips.
- Drop rounded tablespoons of dough onto baking sheets lined with parchment paper.
- Bake for 10-12 minutes or until the edges are golden brown.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
- For a chewier cookie, refrigerate the dough for at least 30 minutes before baking.
- Adjust the amount of miso based on your taste preference.
- Store cookies in an airtight container for up to a week.
- Category: Dessert
- Cuisine: American