Miso Chocolate Chunk Cookies
These Miso Chocolate Chunk Cookies are bursting with umami flavor from the miso which helps bring out the chocolate-y flavor even more! The recipe comes from Katie Lee Biegel’s cookbook, It’s not Complicated, which was gifted to me from Abrams Books (#gifted).
Would you put a 1/3 of a cup of miso into your chocolate chip cookies? Well I did thanks to the recipe in Katie Lee Biegel’s new cookbook and wow! You don’t taste the miso once the cookies are baked but it gives them an umami boost that intensifies the chocolate flavor and somehow helps balance the sweet. It’s so unexpected but delicious that I’m kind of obsessed!
For these Miso Chocolate Chunk cookies, make sure you use white miso as it has a a milder flavor than red and won’t overpower the flavors of the cookies. Katie’s recipe calls for semi-sweet chocolate chunks but I love dark chocolate so that is what I used here and they turned out great – still sweet but also with a bit more complexity from the darker chocolate. The only other addition I made to the recipe was to add flaky sea salt on top (which was delicious but honesty these would have been fine without it too). The miso also gives these cookies a chewier texture so I found that I adored them even more the day after I baked them because they reminded me of those chewy soft batch Keeber Chocolate chip cookies from my youth.
Katie’s cookbook would be a great resource for easy weeknight meals when you want to make something for your family but aren’t looking to spend all night tackling dinner. This cookie recipe is the only recipe I’ve made so far but I’m definitely eyeing making the Blue Cheese Stuffed Dates and Pumpkin Hummus soon.
PS Craving more cookies? Here are a few more cookie recipes I love:
- Shortbread Thumbprint Cookies with Cardamom Orange Caramel
- Rye Caraway Snickerdoodle Cookies
- Brownie Cookies with Rum Sugar
- Sour Cream Cookies with Cranberry Orange Glaze
- 1 cup (220 g) lightly packed brown sugar
- 3 Tbsp granulated sugar
- 1/2 cup (1 stick / 115 g) unsalted butter, at room temperature
- 1 large egg
- 1/3 cup (75 ml) white miso paste
- 1 tsp vanilla extract
- 2 cups (255 g) all-purpose flour
- 1 tsp baking soda
- 1 1/2 cups (255 g) semisweet or dark chocolate chunks
- flaky sea salt, for topping
Using a stand mixer, beat together the sugars and butter in a medium bowl until light and creamy. Add the egg, miso paste, and vanilla, and beat on medium until well mixed. Add flour and baking soda and beat just until combined. Use a spatula to fold in the chocolate chunks. Cover and refigerate for at least an hour (this will help the dough from spreading when baking).
Preheat oven to 350 degrees F (175 C). Spray two baking sheets with cooking spray or cover with parchment paper.
Use a medium ice cream scoop to portion the cookie dough onto the prepared baking sheets, leaving an inch or so between the cookies so they have room to spread.
Bake for 14 to 16 minutes (longer if you like your cookies crispier), rotating the trays halfway through, or until the cookies have browned all over.
Remove from oven, sprinkle with flaky sea salt, and let cool for 5 minutes before transfering to a wire rack to cool completely.
Make sure to tag Vegetarian ‘Ventures on Instagram and use #vegetarianventures when trying this dish out!
Not bad, but not special. Doubt I will make them again.