Elevate your cookie game with this unique twist on a classic favourite. These miso chocolate chip cookies are a tasty and unexpected treat.
These miso chocolate chip cookies are a tasty and unexpected treat, with a rich umami flavour that will leave your taste buds wanting more. Miso gives a unique and delicious twist to this classic treat.
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Why do I like using miso for sweet dishes?
Miso, a traditional Japanese seasoning made from fermented soybeans, may seem like an unusual ingredient to add to chocolate chip cookies. However, miso’s salty and savoury flavour balances out the sweetness of the cookie dough and adds depth that elevates the overall taste. White miso pairs really well with chocolate, lending these cookies delicate hints of salted caramel.
One of my favourite porridge recipes is this Sweet Miso Porridge where miso adds hints of butterscotch, ever so delicious with banana and pear.
How to make these Miso Chocolate Chip Cookies?
This is a straightforward recipe but you do need to plan ahead as the cookie dough needs to rest in the fridge for at least 2 hours. Resting the dough will not only help the flavours develop but also improve the overall texture of the cookies. If you have more time, feel free to leave the cookie dough overnight in the fridge.
I am using a mixture of granulated and brown sugar. For a richer flavour, my preference is to use dark brown sugar but light brown sugar works as well. The sugars are mixed together with dairy-free spread, miso and vanilla extract until light and fluffy using a stand mixer or a hand mixer.
With your mixer running on low speed, the next step is to slowly add the flour and baking soda until combined, then fold in the chocolate chips and chill the dough in the fridge for 2 to 3 hours. As mentioned before, the longer you rest the dough, the more delicious the cookies will be.
Once you are ready to bake the cookies, take 2 tablespoons of cookie dough and form a small ball and place it on the baking sheet. Repeat with the rest of the cookie dough, making sure you space the cookies apart as they will become bigger when cooking.
For convenience, I like to use a medium-sized cookie scoop like this one. It is very handy for creating evenly shaped cookies.
These miso chocolate chip cookies take 10 to 12 minutes to bake, they should be light brown and slightly soft in the centre when pressed. When done, remove them from the oven and tap the baking trays on your work surface. This will help flatten the cookies.
Leave the cookies to cool on the baking trays for 15 minutes. The cookies will harden as they cool down. When they are cold enough to be moved, transfer them carefully to a cooling rack and leave them to cool down completely.
Watch how to make these miso chocolate chip cookies
I hope you enjoy these vegan miso chocolate chip cookie recipes as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Miso Chocolate Chip Cookies [vegan]
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 70 g granulated sugar
- 115 g light or dark brown sugar (see note 2)
- 110 g dairy-free spread
- 2 tablespoons white miso
- 1 teaspoon vanilla extract
- 190 g all-purpose flour
- ½ teaspoon baking powder
- 125 g dark chocolate chips
Instructions
- Place the sugars in the bowl of a food mixer. Using a paddle attachment, beat the sugars together with the dairy-free spread, miso and vanilla extract until light and fluffy, about 2 minutes.70 g granulated sugar, 115 g light or dark brown sugar, 110 g dairy-free spread, 2 tablespoons white miso, 1 teaspoon vanilla extract
- With the food mixer running on low speed, slowly add the flour and baking powder until combined. Fold in the chocolate chips. Chill the dough in the fridge for 2 to 3 hours. (see note 3)190 g all-purpose flour, ½ teaspoon baking powder, 125 g dark chocolate chips
- Preheat the oven to 190°C/170°C Fan / 375°F. Line two baking sheets with parchment paper.
- Take 2 tablespoons of cookie dough and form a small ball and place it on the baking sheet. (alternatively, you can use a medium size cookie scoop). Repeat with the rest of the cookie dough, making sure you space the cookies apart as they will become bigger when cooking.
- Bake for 10–12 mins. The cookies should be light brown and slightly soft in the centre when pressed. When done, remove from the oven, tap the tray on your work surface to flatten the cookies, and leave them to cool on the baking trays for 15 mins. The cookies will harden as they cool down. When the cookies are cold enough to be moved, transfer them carefully to a cooling rack and leave them to cool down completely.
Video
Notes
Nutrition
Find this recipe online:
Miso Chocolate Chip Cookies [vegan]
https://theflexitarian.co.uk/recipe-items/miso-chocolate-chip-cookies-vegan/
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Frequently Asked Questions About These Miso Chocolate Chip Cookies
Miso adds a hint of saltiness to the cookies but also contributes to their depth of flavour and complexity. The sweetness from the chocolate chips balances the savoury notes of the miso.
While white or light miso is commonly used for baking, you can experiment with different types of miso to achieve various flavour profiles. Light miso tends to have a milder flavour, while darker miso varieties are more intense and savoury.
The miso flavour in these cookies is usually subtle and not overpowering. It adds depth and complexity to the overall taste without making the cookies taste overtly like miso soup.
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