Digital Garden

Miso Chocolate Chip Cookies

2 min read

Chewy, golden cookies with a subtle umami twist from white miso. Use either classic butter and chocolate, or go fully dairy-free with simple substitutions.

Serves: ~20 cookies | Time: 30 minutes

Ingredients

Wet Ingredients:

  • 115 g (½ cup) unsalted butter, softened
    → Dairy-free: Use 120 ml (½ cup) sunflower oil instead
  • 100 g (½ cup) brown sugar, packed
  • 50 g (¼ cup) white sugar
  • 1 tbsp white miso paste (shiro miso)
  • 1 tsp vanilla extract
  • 1 large egg

Dry Ingredients:

  • 180 g (1½ cups) all-purpose flour
  • ½ tsp baking soda

Mix-ins & Toppings:

  • 100–120 g dark chocolate bar, chopped
    → Dairy-free: Use a dairy-free dark chocolate bar (check ingredients)
  • Optional: Flaky sea salt for topping

Instructions

  1. Preheat the Oven

    • Preheat to 175°C (350°F). Line a baking sheet with parchment paper.

  2. Mix Wet Ingredients

    • In a large bowl, cream together the butter, brown sugar, white sugar, miso paste, and vanilla extract until light and fluffy.
    • Dairy-free version: Whisk sunflower oil, sugars, miso, and vanilla until well combined and glossy.

  3. Add the Egg

    • Add the egg to the wet mixture and mix until smooth.

  4. Combine Dry Ingredients

    • In a separate bowl, whisk together the flour and baking soda.
    • Gradually stir the dry mix into the wet ingredients until just combined—do not overmix.

  5. Fold in Chocolate

    • Gently fold in the chopped chocolate chunks.

  6. Scoop and Shape

    • Scoop dough (about 1.5 tbsp per cookie) onto the prepared baking sheet, spacing them apart.

  7. Optional: Add Salt

    • Sprinkle a pinch of flaky sea salt on top of each cookie, if using.

  8. Bake

    • Bake for 9–11 minutes, until the edges are golden and the centers look just set.
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  9. Cool

    • Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips (Optional)

  • Oil vs. Butter: The dairy-free version with oil may yield flatter cookies, but they’ll still be chewy and packed with flavor.
  • Flavor Boost: Chill the dough for 30 minutes before baking to reduce spread and deepen the flavor.
  • Secret Ingredient: A touch of miso adds umami depth that enhances the chocolate—don’t skip it!

dessert snack dairyfree vegetarian

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