Whole Grain White Miso Chocolate Chip Cookies

March 21, 2018

These miso chocolate chip cookies have a delicious sweet and salty flavor. They are made with white whole wheat flour and loaded with dark and milk chocolate chips. 

Whole Grain White Miso Chocolate Chip Cookies Recipe | FakeFoodFree.com

Every now and then, I buy miso to make a broth for soup or a noodle dish. Then it ends up sitting in the fridge forever and goes bad on me. 

So when I bought some again a couple weeks ago, I vowed that I would use it up. 

Zeroed in on savory meals and side dishes, I was flipping through a recent issue of Rachael Ray Everyday and saw a suggestion to add it to chocolate chip cookie dough for a sweet/salty twist. 

 

White Miso Chocolate Chip Cookies Recipe

Sold.

I love the sweet and salty combo. 

After a little research, I quickly found that this is not a new thing. There are several recipes out there for miso chocolate chip cookies. 

When I started thinking about this recipe, I knew I wanted it to be whole grain. It’s been a while since I’ve made whole grain cookies with white whole wheat flour. 

So that’s what I went with here. Then I added the white miso, and two kinds of chocolate chips – dark and milk chocolate. 

A recipe for White Miso Chocolate Chip Cookies made with white whole wheat flour and a mix of dark and milk chocolate chips.

 

It’s hard to describe the twist of flavor that the miso adds. But I guess that is umami, right? It’s salty, rich, and nutty all at the same time. And the flour adds a heartiness to the mix. 

Miso Chocolate Chip Cookie Recipe

The texture of the cookies turns out soft and tender, so be sure to let them cool a bit on the pan before moving them to a cooling rack. They firm up nicely once they reach room temperature. Any mix of chocolate chips will work, but I especially liked the dark and milk combination.

Whole Grain White Miso Chocolate Chip Cookies Recipe | FakeFoodFree.com

 

Whole Grain White Miso Chocolate Chip Cookies
Yields 30
These miso chocolate chip cookies have a delicious sweet and salty flavor. They are made with white whole wheat flour and loaded with dark and milk chocolate chips. 
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Ingredients
  1. 1 cup (2 sticks) unsalted butter, softened
  2. 3/4 cup light brown sugar
  3. 3/4 cup raw sugar
  4. 1/4 cup mild sodium white miso
  5. 2 large eggs
  6. 1 teaspoon vanilla extract
  7. 1 teaspoon baking soda
  8. 2 1/4 cups white whole wheat flour
  9. 3/4 cup dark chocolate chips
  10. 3/4 cup milk chocolate chips
Instructions
  1. Preheat the oven to 375 degrees F and line two baking sheets with parchment paper.
  2. Add the butter, brown sugar, and raw sugar the bowl of a mixer fitted with the paddle attachment. Mix on low and then medium to medium-high for about 2 minutes, until all ingredients are combined and no butter streaks remain. Scrape the sides of the bowl as needed.
  3. Mix in the miso. The mix in the eggs and vanilla, and add the baking soda.
  4. Gradually at the flour, mixing on low to medium, until it is incorporated into the cookie dough. Scrape the sides of the bowl as needed. Mix in the chocolate chips.
  5. Scoop out about 2 tablespoons of dough per cookie and place on the prepared baking sheets, 12 to a pan. You will need to repeat the baking for any additional dough.
  6. Bake for 10 to 11 minutes, until the edges begin to brown and centers are baked through. Let the cookies cool on the tray for 2 to 3 minutes and then transfer to a cooling rack to cool completely. Makes 28 to 30 cookies depending the exact size.
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  • suki April 23, 2018 at 8:59 pm

    Ooh, hadn’t thought to put miso in chocolate chip cookies. Sounds amazing. 😀 I’ll have to point Ryan this way as he’s been wanting to bake some recently.

    • Lori April 25, 2018 at 8:55 am

      I really liked the flavor. Let me know what you think if you make them!

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