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Miso Chocolate Chip Cookies

by
rachelcf
Recipe image
Servings12
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Miso Chocolate Chip Cookies

by
rachelcf
Instructions
1. In a small saucepan, heat 1 stick of butter on medium heat and stir or swirl constantly. Continue until browned, then pour into a medium bowl. Add the remaining 1 stick of butter one tablespoon at a time, stirring constantly. The goal is to cool down the butter until thickened slightly.
2. Add the miso, heavy cream or milk, eggs, and vanilla extract. Stir until combined, then mix in the brown and granulated sugar.
3. In a separate bowl, mix together the flour, salt, and baking soda.
4. Add the dry ingredients to the wet and stir until just combined. Mix in the chocolate chips.
5. If you have time, refrigerate the dough for at least 20 minutes or up to overnight. The longer the better so the cookies come out chewier!
6. Preheat the oven to 350 F.
7. Bake golf ball-sized balls on a baking sheet for 12-14 minutes or until the edges are golden.
Ingredients
  • 2 sticks butter
  • 2 tablespoons white miso
  • 2 tablespoons heavy cream or milk
  • 2 large eggs, cold from the refrigerator
  • 1 tablespoon vanilla extract
  • ¾ cup packed brown sugar
  • ¾ cup granulated sugar
  • 2 cups all-purpose flour
  • 1 ½ teaspoons salt
  • 1 teaspoon baking soda
  • 1 cup chocolate chips (I like the Nestle dark chocolate chips)
Recipe image
Servings12
Cook mode
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Ingredients
  • 2 sticks butter
  • 2 tablespoons white miso
  • 2 tablespoons heavy cream or milk
  • 2 large eggs, cold from the refrigerator
  • 1 tablespoon vanilla extract
  • ¾ cup packed brown sugar
  • ¾ cup granulated sugar
  • 2 cups all-purpose flour
  • 1 ½ teaspoons salt
  • 1 teaspoon baking soda
  • 1 cup chocolate chips (I like the Nestle dark chocolate chips)