Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/4 cup white miso paste
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- In a mixing bowl, combine the flour, baking soda, and salt. Whisk together until well blended.
- In another bowl, mix melted butter and miso paste until smooth.
- Add brown sugar, granulated sugar, and vanilla extract to the miso mixture, and beat until creamy.
- Gradually mix the dry ingredients into the wet mixture and fold in the chocolate chips.
- Preheat your oven to 350°F (175°C). Scoop cookie dough onto a lined baking sheet and bake for 10-12 minutes.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze pre-portioned scoops of cookie dough and bake directly from the freezer, adding extra minutes to the baking time.
- These cookies pair well with vanilla ice cream or a warm cup of green tea.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 9g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg