Is there anything better than a little bit of salty, savory flavor added to sweets? Sea salt flakes on a pot de creme, a tangy cream cheese swirl in a brownie, or some delicious miso added to your chocolate chip cookie. It adds a depth and richness to the sweetness that I just love.
Once I had these chocolate chip cookies I realized that no other chocolate chip cookie would do it for me anymore. It’s these or nothing. They are simply too good. Dangerously good, even. Usually after I perfect a recipe I’m ready to make another type of baked good, but I just kept making these every other week for what feels like several months. Why make anything else when you could be eating these? The edges are crisp, the center is perfectly chewy, and the miso brings out the caramel notes in the cookie. It’s all perfectly complemented by the nutty richness of the browned butter.
If you haven’t tried miso in baked goods, this is your sign to try it out. When used in baking, it takes familiar flavors and adds depth and complexity to them in a truly wonderful way. In some ways, I would compare the flavor to salted caramel, but it isn’t as sweet and has more depth and complexity. I encourage you to give it a try, even if it sounds a bit strange. These cookies are so delicious, you’ll be glad you did.
Detailed Instructions
Brown the butter
Browning butter might seem a little intimidating, but it only takes about 10 minutes and it adds a lovely nutty flavor to baked goods.
Start by melting your butter in a small saucepan over medium-low heat. Once it’s completely melted, continue to cook it, stirring constantly.
It will first sizzle and pop, but eventually it will stop and begin to bubble up, first with large bubbles, then smaller bubbles forming a foam on top of the butter.
Continue to stir until light brown flecks begin to come up with the bubbles.
Once brown flecks are seen in the foam, remove from the stovetop. The butter will continue to foam for a time after it has been removed from the heat. Add the miso and break up into the butter as much as possible, then set aside.
Make the cookies
Before beginning to mix the cookie dough, start the oven preheating to 350F.
Prepare your ingredients: mix both sugars together in a large bowl and the rest of the dry ingredients in a medium bowl. Whisk together the flours and other dry ingredients to make sure they are thoroughly mixed.
Pour the slightly cooled butter mixture over the sugars and mix with a rubber spatula. The mixture will be quite thick so don’t use a whisk for this step!
Add the egg and vanilla and whisk to combine. The result should be smooth and the butter should be fully incorporated.
Stir in the flour with a spatula, then add the chocolate chips.
The cookies are ready to bake! Scoop approximately two tablespoons of dough and roll into a ball. Arrange on a parchment paper lined baking sheet at least 1.5 inches apart. I usually bake six cookies at a time to ensure that they have plenty of room (and that I don’t eat too many cookies at once).
Bake cookies for 11 – 14 minutes or until the edges are crispy and the centers are lightly browned.
Remove from the oven and allow to cool for 5 to 10 minutes before eating. Enjoy!
Storage
I will be honest, these cookies get eaten the day that they’re baked. I store them in my tummy. However, if you have better self control than I do you can store them in an airtight container at room temperature for several days.
Alternately, keep the cookie dough in the refrigerator for up to a week and bake the cookies as you want them. I’ve also had success pre-scooping the cookie dough into balls and freezing them. They keep indefinitely in the freezer and can be popped right in the oven. Just make sure to extend the cook time by a minute or two.
Substitutions
I have used both shiro miso and saikyo sweet miso for this recipe. I like both, but I slightly prefer the saikyo sweet miso. Both can be purchased from Hikari Miso and they are certified gluten free!
Sorghum flour can be substituted for brown rice flour.
KA Measure for Measure flour blend can also be used in place of the flours listed. Substitute 165g Measure for Measure flour blend and omit the xanthan gum.
Gluten Free Miso Chocolate Chip Cookies
Miso gives these chocolate chip cookies an incredible caramel-like flavor and umami kick. The browned butter adds additional depth of flavor and creates a delicious nuttiness that perfectly compliments the miso. The edges are crisp and the centers are perfectly chewy. They are all that the best chocolate chip cookie promises and more!
Ingredients
Instructions
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Preheat the oven to 350F.
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Heat the butter in a small saucepan over medium-low heat until fully melted. Continue to cook, watching closely and stirring frequently to prevent splattering, until butter foams up and begins to brown.
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Remove butter from the stovetop and add the miso paste. Break up the paste thoroughly into the butter and set aside.
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Weigh out sugars into a large bowl and set aside. Weigh out the rest of the dry ingredients into a medium bowl and whisk to mix. Set aside.
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Mix the butter mixture into the sugars until fully combined. Whisk in the egg and vanilla extract, then add the dry ingredients. Mix until smooth, then add the chocolate chips.
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Portion dough into two tablespoon rounds and arrange on a parchment paper lined baking sheet, leaving at least 1 1/2 inches between each cookie.
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Bake at 350F for 11 - 14 minutes. Allow to cool and then enjoy!