Here is another recipe with a twist. You know how I like to add a “special” ingredient in the recipe and try to get my family to guess. I was intrigued with this ingredient as I normally use miso paste in savory dishes and not sweet dishes, but I think it adds a little saltiness to the cookie similar to salted caramel. This cookie can be described as a chocolate chip cookie but better. I want to try this recipe again but make a one batch with the miso and one batch without to really get a side by side comparison.
Start off with the same ingredients: flour, butter, sugar, vanilla and eggs.
The only difference is the miso paste. You will probably want to use a light colored miso as these ones are made with more rice and are more mild in flavor.
Beat the butter and sugar together until smooth.
Then add the vanilla and miso paste.
Now the eggs. (Yes there is chocolate on little C’s face.)
Mix until smooth and fluffy.
I like to add the chocolate chips at this time as I find it easier to mix before adding the flour.
Slowly add the flour until well combined. Cover and chill for an hour.
Roll into balls and place on a parchment lined sheet. Leave a little space as the cookies will expand slightly.
Bake for about 12-15 minutes or until the tops get a light golden brown. These cookies are soft and sweet with a slight salty taste. Enjoy. My family really enjoyed them.
Miso Chocolate chip recipe
I got the recipe from https://www.bonappetit.com/recipe/miso-chocolate-chip-cookies
- 2 3/4 cup flour (I used bread flour because that’s what I had in my kitchen)
- 1 tsp of baking soda
- 1 cup unsalted butter
- 1 cup coconut sugar (as I did not have brown sugar in my pantry)
- 3/4 cup white sugar
- 1/4 cup white miso
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups dark chocolate chips
Preheat the oven to 375 degrees.
In a bowl, add room temperature butter and sugar. Beat until light golden and fluffy. Add the vanilla and miso and mix well. Add the eggs and mix again.
Before adding the flour, I like to add the chocolate chips as I find it easier to mix.
Slowly add the flour and combine well. Cover and chill in the fridge for an hour.
Portion the dough into balls and place on a parchment paper lined tray. Make sure you leave some space for the cookies to expand.
Bake for about 12-15 minutes or until the cookies are light golden brown.
If you liked this recipe: https://eatitnoworeatitlater.com/recipe-list/