These dang good miso chocolate chip cookies are the perfect combo of sweet and salty. Who doesn’t like a sweet and salty treat? The edges are crisp and chewy with soft centers. It might just be my new favorite chocolate chip cookie. The miso adds a depth of flavor and saltiness to the cookies that balances the sweet.

Don’t skip out on the refrigeration step because it lets the flavors meld together and the miso do it’s magic. The miso flavor is very subtle and you don’t really taste the actual miso. It just adds a delicious savory element to the cookies and pairs well with the dark chocolate.

After baking the cookies, I drop the cookie sheet from a few inches above the counter a couple of times. This lets the cookies spread a little more and gives it that perfect chewy texture. Let the cookies cool on the cookie sheet for 15 minutes after baking, then enjoy! I couldn’t stop eating these miso chocolate chip cookies and it sure didn’t last long in the house. Nothing beats a warm chocolate chip cookie straight from the oven.

Ingredients

1/2 cup coconut oil, room temperature
1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
1/2 cup brown sugar
1/3 cup organic pure cane sugar
2 tbsp white miso paste
2 tbsp almond milk (or any non-dairy milk)
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp sea salt
2/3 cup dark chocolate chunks/chips

Instructions

In a small bowl, make the flax egg by combining the ground flaxseed and water. Stir and set aside for 5 minutes to thicken.
In a large bowl, add the flour, baking soda, and salt. Whisk until combined.
In the mixing bowl of your stand up mixer (I used my KitchenAid), add the coconut oil, brown sugar, cane sugar, miso, and milk. Cream together with the paddle attachment until light and fluffy, about 2-3 minutes. Add the flax egg and vanilla extract. Cream together for 1 minute.
Slowly add the flour and mix on low until incorporated. Add the chocolate chunks/chips and pulse the dough until combined.
Use a large cookie scoop (about 2.5-3 tablespoons) and scoop out dough and roll into balls. Place onto a lined baking sheet or plate. I got about 12 big cookie dough balls. Cover with plastic wrap and place in the fridge for at least one hour or overnight (I did overnight).
When ready to bake, preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or a silicone mat. Place 6 dough balls on each sheet. Bake one sheet at a time for 12-14 minutes, or until edges are golden brown. Take out of the oven and lightly drop the sheet on the counter a few times. Let it cool on the pan for 10-15 minutes. Sprinkle with flaky sea salt and enjoy!

Servings: 12

Author: valeria.chao

Dang Good Miso Chocolate Chip Cookies (vegan)