Miso Chocolate Chip Cookies

A bit of salty and a bit of sweet! These soft and chewy chocolate chip cookies have a nice depth of flavour from an unexpected ingredient.

Yield: 3 dozen

170g (3/4 cup) butter, softened
3/4 c. brown sugar
1/4 c. granulated sugar
1 egg
2 tsp. vanilla extract
320g (2 metric cups or 2 1/4 imperial cups) white all purpose flour
2 tsp. cornstarch
1 tsp. baking soda
2 tsp miso (any kind, I used red)
1 c. chocolate chips (milk or dark, whatever your preference)


  1. Preheat oven to 180 degrees C (350F) .
  2. Cream together butter, miso and sugars until fluffy and light in color.
  3. Mix in the egg and vanilla.
  4. Mix in flour, cornstarch and baking soda. Stir in chocolate chips.
  5. Make tablespoon sized balls of dough and place them on a cookie sheet, leaving some room for them to spread. Bake for 8-10 minutes. They won’t brown very much, but that’s fine, they should just be golden around the edges.
  6. Leave the cookies on the cookie sheet to cool for 5 minutes, and then remove and let them cool further on a wire rack.

Adapted from a recipe on this blog: https://www.kelseysappleaday.com/2011/08/best-ever-chewy-chocolate-chip-cookies.html

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