Miso chocolate chip cookies
These cookies are rich, chewy, and perfectly balanced with sweet and salty flavours, baked until golden and finished with melted chocolate and sea salt.
Updated : 01 January, 2026
Easy
More than 1 hour.
Ingredients
100 grams
Butter
100 grams
Brown sugar
50 grams
Sugar
25 grams
Miso paste
150 grams
Flour
0.5 teaspoon
Baking soda
1
Eggs
75 grams
Dark chocolate
75 grams
Milk chocolate
pinch
Sea salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
In a large mixing bowl, whisk together the butter, both sugars, and the miso paste until smooth and fully combined.
Step 2
Add the flour and bicarbonate of soda and mix briefly. Crack in the egg, then continue mixing until the mixture comes together and forms a soft cookie dough.
Step 3
Add the dark and milk chocolate pieces and gently fold them through until evenly distributed. Cover the bowl and refrigerate the dough overnight, or for up to 3 days.
Step 4
When ready to bake, preheat the oven to 195°C and line baking trays with baking paper.
Step 5
Scoop portions of dough using an ice-cream scoop and place them onto the prepared trays, leaving enough space between each portion to allow for spreading.
Step 6
Bake for 12 minutes, or until the cookies are lightly golden. As soon as they come out of the oven, scatter the remaining chocolate over the tops so it melts and becomes gooey. Finish with a sprinkle of sea salt and allow the cookies to cool.
Step 7
Serve warm, or store in an airtight container for up to 5 days.
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