Crispy White Miso Chocolate Chip Cookies

White miso paste mixes into melted butter and sugar along with the eggs and vanilla, giving these chocolate chip cookies a savory edge under the sweetness. The dough gets flattened before baking for crisp edges and a chewy center.

Why You'll Love Crispy White Miso Chocolate Chip Cookies

Two tablespoons of white miso mix into the wet ingredients before the flour goes in, so the umami runs through the whole dough instead of sitting on top. Flattening the dough balls before baking is what gets the edges crisp while the centers stay chewy.

Tips and Tricks

• Use melted and cooled butter to help create that crisp edge and chewy center.
• Slightly flatten dough balls before baking to promote even spreading and crispiness.
• Watch the baking time closely to avoid burning but still achieve a golden edge.

Variations

Try these ideas to customize your cookies.

• Swap semisweet chocolate chips for white or dark chocolate chunks for different flavor depth.
• Add toasted nuts like walnuts or pecans for extra crunch and flavor.
• Mix in a teaspoon of cinnamon or espresso powder for a subtle spice boost.

Substitutions

Need to tweak ingredients? Here are some easy swaps.

• Use salted butter and reduce added salt to balance flavors.
• Replace all-purpose flour with gluten-free flour blend for dietary needs.
• Use maple syrup or honey instead of granulated sugar for a different sweetness profile.

Best served with

• A glass of cold milk
• Freshly brewed coffee or espresso
• Vanilla ice cream for an indulgent dessert
• Tea with a hint of citrus or spice

How to Store Leftovers

• Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a sealed bag or container for up to 3 months.
• Thaw at room temperature before serving.

Common Questions

Crispy White Miso Chocolate Chip Cookies

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Crispy on the outside, chewy in the center, these white miso chocolate chip cookies bring a complex umami note to your favorite classic. Easy to make and great for sharing or keeping all to yourself.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 36 cookies

Course: Dessert

Cuisine: American

Calories: 6364

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 cup unsalted butter melted and cooled
• 1 cup granulated sugar
• ½ cup brown sugar packed
• 2 large eggs
• 2 teaspoon vanilla extract
• 2 tablespoon white miso paste
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 cups semisweet chocolate chips

Equipment

• Mixing bowls (large and medium)
• Measuring cups and spoons
• Parchment paper or silicone baking mats
• Baking Sheets
• Whisk and wooden spoon or electric mixer

Method

 

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, mix melted and cooled butter with granulated sugar and brown sugar until smooth and well combined.
3. Beat in eggs one at a time. Add vanilla extract and white miso paste, mixing thoroughly until incorporated.
4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep cookies tender.
6. Fold in the chocolate chips evenly.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each ball to encourage spreading and crispiness.
8. Bake for 12-15 minutes until edges are golden brown and centers are set. For crispier cookies, bake a bit longer but watch closely to prevent burning.
9. Let cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely. This helps them crisp up perfectly.

Nutrition

Calories: 6364kcalCarbohydrates: 792gProtein: 69gFat: 328gSaturated Fat: 197gPolyunsaturated Fat: 14gMonounsaturated Fat: 90gTrans Fat: 8gCholesterol: 513mgSodium: 2850mgPotassium: 2767mgFiber: 41gSugar: 443gVitamin A: 5886IUVitamin C: 0.1mgCalcium: 569mgIron: 42mg

Notes

Storage: Cool cookies completely, then store in an airtight container at room temperature for up to 5 days. They'll soften slightly as they sit, so a minute or two back in a 300°F oven brings the crisp edges back. The raw dough balls also freeze well; bake straight from frozen, adding a couple extra minutes.

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