Miso Chocolate Chip Cookies
These are such a treat, and they can be rustled up super quickly and eaten almost straight from the oven. These are an adaptation of the Easy Peasey Chocolate Chip Cookies from my first cookbook (which will make a very nice Christmas gift ….Just saying).
They are a crowd-pleaser.
Adding Miso is a mindblower.
This year, we had a whole class on Miso in our wonderful cooking club. It was wonderful. We added miso to mains, starters & desserts. These cookies were absolutely on the menu.
Miso really is a magical ingredient & is known as one of the very best Umami boosters. Umami boosters (like Miso) really should be an important part of our fridge & pantry stores.
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PS – I would love to invite you to our RM Cooking Club. (Gift vouchers are also available for one-month or one-year memberships)
-Exclusive members-only monthly recipes
-Exclusive monthly cooking class via zoom (recorded if you can’t attend live)
-Free bonus classes
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There’s no lock-in contract.
Come & join the deliciousness that awaits & get your hands on this month’s recipes and classes. Learn more here.
Miso Chocolate Chip Cookies
- 1 Stand mixer or electric mixer
- 1 Cooking bowl
- 1 Spatula
- 2 Baking trays
- Baking paper
- 125 g unsalted butter
- 100 g brown sugar
- 75 g caster sugar
- 1 free range egg at room temperature
- 1 tablespoon white miso
- 1 teaspoon of vanilla extract or vanilla paste
- 150 g plain flour
- ½ teaspoon baking powder
- 120 g good-quality dark chocolate chopped into chunks
- Pinch of salt
- Preheat the oven to 190oC. Line 2 baking trays with baking paper.
- Heat the butter in a small saucepan on a very low heat until it has just melted.
- Combine the two types of sugar in a mixing bowl. Pour the melted butter on top of the sugar and beat well with a wooden spoon. Break the egg into the bowl and add the miso and the vanilla. Beat, with a wooden spoon, until the mixture is well blended. Sift the flour, baking powder and salt into the mixing bowl and stir them in. Do not over stir. Add the chocolate chunks. Your mixture will be sloppier than your usual chocolate chip/chunk cookie and the cookies will bake flatter than you might be used to also – note to self: they will be delicious.
- Dot heaped spoonfuls of the mixture over the lined baking trays, leaving plenty of space in between them – these cookies will spread out a lot.
- Put the baking trays in the oven and bake for 8-10 minutes, until the cookies have only just turned golden brown.
- Leave the cookies on the baking sheets to harden for a couple of minutes, then carefully lift up the baking paper and transfer to a wire cooling rack.