Desserts

Miso Cookie

Name: Miso Cookie
Prep time: 40 min
Yield: 18 portions (36 units)
Ingredients: 3 cups all-purpose flour (330 g); 1 teaspoon baking soda (5 g); 1 pinch salt; 1 cup unsalted butter, at room temperature (200 g); 1 cup brown sugar (110 g); half cup sugar (75 g); 3 and a half tablespoons white miso (70 g); 3 eggs (150 g); 1 teaspoon vanilla extract (5 ml); 2 cups milk chocolate chips (250 g)

Preparation time: 40 min (+ 1 hour dough resting + 25 minutes baking)

Serves: 18 portions (36 units)

If you are looking for a recipe to upgrade your afternoon coffee, you’ve found it! With miso, a special ingredient in Japanese cuisine, your cookies will be even more flavorful.

This recipe makes more than 30 baked cookies and will win over any palate. Gather the ingredients and learn how to make miso cookies with chocolate chips!

Ingredients

3 cups all-purpose flour (330 g)
1 teaspoon baking soda (5 g)
1 pinch salt
1 cup unsalted butter, at room temperature (200 g)
1 cup brown sugar (110 g)
half cup sugar (75 g)
3 and a half tablespoons white miso (70 g)
3 eggs (150 g)
1 teaspoon vanilla extract (5 ml)
2 cups milk chocolate chips (250 g)

Modo de preparo

In a large bowl, place the flour, baking soda, and salt, mix, and set aside.
In the bowl of a stand mixer, place the butter, sugars, and miso, and beat on high speed for 7 minutes, or until light and fluffy.
Add the eggs, one at a time, and the vanilla extract, and beat for another 3 minutes, or until smooth.
Transfer to the reserved bowl, add the chocolate chips, and mix. Cover and refrigerate for 1 hour.
On two large greased and floured baking sheets, place portions of 1 tablespoon of dough, leaving 3 cm between each, and bake in a preheated medium oven (180°C / 350°F) for 25 minutes, or until golden.
Remove from the oven, let cool, and serve immediately.

Tips:

Letting the dough rest in the fridge before baking prevents it from spreading too much on the baking sheet.
If you prefer, freeze the raw dough for up to 30 days. Before baking the cookies, thaw overnight in the refrigerator and then follow the same procedure of portioning and baking the cookies.

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