Secret Ingredient (Miso!) Chocolate Chip Cookies
- Level: Easy
- Yield: Makes 24 to 30 cookies
- Nutritional Information Per Serving (1 of 27 servings): Calories 160, Total Fat 7 g, Saturated Fat 4 g, Carbohydrates 24 g, Dietary Fiber 1 g, Sugar 15 g, Protein 2 g, Cholesterol 16 mg, Sodium 180 mg
- Total Time: 1 hour 40 minutes (including chilling time)
- Active Time: 15 minutes
Ingredients
- 1 cup light brown sugar, packed lightly
- 3 tablespoons granulated sugar
- 1 stick unsalted butter, softened to room temperature
- 1 large egg
- 1/3 cup white miso paste
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 cups semisweet chocolate chips (chunks can be used as well)
- Nonstick cooking spray for preparing the baking sheets
Instructions
- Discover the magic of umami in a medium mixing bowl: cream together the brown sugar, granulated sugar, and butter using an electric mixer until irresistibly smooth and creamy. Beat in the egg, white miso paste, and vanilla extract until fully blended, unlocking a savory-sweet twist that elevates every bite.
- Stir in the all-purpose flour and baking soda just until incorporateddon't overmix! Gently fold in the chocolate chips. Cover the dough tightly with plastic wrap and chill in the refrigerator for at least one hour; this essential step ensures chewy, perfectly shaped cookies that won't spread too much.
- Preheat your oven to 350F. Lightly spray two baking sheets with nonstick cooking spray for flawless release.
- Scoop rounded mounds of chilled dough using a medium ice cream scoop onto the prepared sheets. Gently press each mound down with two fingers for even baking.
- Bake for 13 to 14 minutes, rotating and switching sheets halfway through, for that ideal chewy texture. Add a couple extra minutes for firmer cookies. Your kitchen will fill with an irresistible aroma!
- Savor these warm, gooey delights fresh from the ovenpair with a cold glass of milk for pure bliss. Cool the rest on a wire rack and share the joy!
