Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

In a large bowl, mix melted and cooled butter with granulated sugar and brown sugar until smooth and well combined.

Beat in eggs one at a time. Add vanilla extract and white miso paste, mixing thoroughly until incorporated.

In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep cookies tender.

Fold in the chocolate chips evenly.

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.

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.

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.