Sea Salt Miso Chocolate Chip Cookies

1 hr


28 cookies

Everyone’s got their go-to chocolate chip cookie recipe and after making this, this might just be our favourite! Getting the right balance between sweet and savoury really makes a difference in enjoying this little treat.
In this recipe, miso is used to complement the semi-sweet dark chocolate chunks with gentle umami notes. Trust us, once you start using miso in your baking adventures… you might never not have miso in your fridge!

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240g All purpose flour
1tsp Baking powder
¾tsp Baking soda
150g Unsalted butter
12g Milk powder
15g White miso
160g Brown sugar
60g White sugar
1large Egg
2tsp Vanilla extract
200g Dark chocolate (chopped into chunks)
Salt flakes



Preheat the oven at 175°C.
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Melt butter in a pot over low heat.
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Add milk powder into melted butter, Whisk and mix well.
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Once it turns dark golden brown, turn off the heat. Add in miso and mix well. It will bubble up slightly and that’s normal. Set aside.
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In a bowl, sift flour, baking soda and baking powder and set aside.
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In a mixing bowl, add white and light brown sugar, mix well.
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Add in the butter mixture, mix until well combined.
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Add in egg and vanilla extract, mix until well combined. The batter should look glossy and smooth.
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Fold in the flour mixture until 80% combined.
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Transfer in the chopped dark chocolates chunks until well combined. Make sure not to over mix.
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Scope out into one tbsp dough and place it on a baking tray with approx. 1 inch spaces in between for it to expand. Sprinkle with salt flakes.
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Transfer to the chiller for 30 minutes.
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Bake in the oven for 10 – 12 minutes depending on each and individual oven performance. During half time, bring the baking tray out and give it a few taps , rotate the tray before putting it back to the oven and continue to bake. 
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When it’s done, bring it out from the oven and give it a tap.
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Let it cool on the baking tray for a few minutes before transferring it to the cooling rack and continue to let it cool fully.
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