What on earth am I on about? Well, I thought this sounded fairly ridiculous too. I've heard of this recipe for some time. My mother is an avid cooking show watcher, and apparently this recipe came up on The Chew. Apparently a popular hit, it's one I've heard mentioned several times and eventually, temptation got the best of me.
It wasn't common knowledge to me that miso is rather good for you. Though I've made soup and know that in some regions of the world it is consumed frequently, it is full of vitamins, can boost immunities, and is even known to help stomach health. Here's an article with more.
It started out like your regular chocolate chip cookie recipe. I creamed the butter and sugar together until it was was fluffy. Next, I stirred in the miso, vanilla, and almond extracts and followed that up with the dry ingredients - flour, baking soda, and nutmeg. Nutmeg is optional, but it's something I tend to throw into my desserts. I did leave out the white sugar addition the original called for, but did not alter the quantity of miso - apparently this was a tried and true amount. Any less, you couldn't tell a difference.
It wasn't common knowledge to me that miso is rather good for you. Though I've made soup and know that in some regions of the world it is consumed frequently, it is full of vitamins, can boost immunities, and is even known to help stomach health. Here's an article with more.
It started out like your regular chocolate chip cookie recipe. I creamed the butter and sugar together until it was was fluffy. Next, I stirred in the miso, vanilla, and almond extracts and followed that up with the dry ingredients - flour, baking soda, and nutmeg. Nutmeg is optional, but it's something I tend to throw into my desserts. I did leave out the white sugar addition the original called for, but did not alter the quantity of miso - apparently this was a tried and true amount. Any less, you couldn't tell a difference.
I spooned the cookie dough onto a baking sheet lined with a silicon liner and placed the cookies n the preheated over for 7-10 minutes.
I used a small cookie scoop as I wanted mini cookies, but they could probably go a few minutes longer if they were larger, and might have some more spread.
The cookies were somewhat dense but also soft. I should note that the cookies got a lovely light brown color to them, more than I would have normally expected, which I have to wonder if was caused by the miso.
Unique and tasty are the two words that come to mind when I think of these cookies. I admittedly expected a flavor heavy on salt or tasting like a glob of miso, but it wasn't that at all. This was a chocolate chip cookie with a flavor accent akin to salted caramel. That's really the best way I can put it. It doesn't taste like a salted caramel cookie, but it rolls across the taste buds in a unique way.
I really enjoyed how these turned out, and think that playing with different chip styles to complement the flavor the miso adds. Highly recommend trying this out. And while you're at it, did you know miso is apparently quite popular in many different unexpected recipes?
Miso Chocolate Chip Cookies Recipe
Ingredients:
Instructions:
Ingredients:
1 cup light brown sugar, lightly packed
1/2 cup butter, softened
1 egg
1/3 cup miso paste
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon nutmeg
1 1/2 cups chocolate chips
Instructions:
Preheat oven to 350 degrees F, Beat butter and sugar together for 2-3 minutes until light and creamy. Add egg and miso paste and mix well. Stir in vanilla and almond extracts, then mix in four, baking soda, and nutmeg. Stir in chocolate chips. Spoon onto parchment-lined cookie sheets and bake for 10-12 minutes, rotating pans halfway through for an even consistency.
adapted from miso chocolate chip cookies
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