Miso Chocolate Chip Cookies Recipe

New York Times

18-02-2025

Rating 4 (34) Notes Read community notes
Here's a recipe for homemade chocolate chip cookies that doesn't require butter, flour or leaveners, and it can be ready in less than a half hour. But how? Inspired by these gluten- and dairy-free salted peanut butter cookies, a combination of miso, light brown sugar, nut butter and vanilla extract create crisp, chewy edges; soft, gooey middles and a rich salted caramel flavor. You can use any kind of nut or seed butter you have, keeping in mind that each type will create a slightly different cookie, with some having a more pronounced flavor (like peanut) than others. (Cashew is the least noticeable.)
Featured in: It's Little Treat O'Clock ¾ cup/160 grams light brown sugar (see Tip)
2 tablespoons white miso
1 large egg
¾ cup nut or seed butter, such as peanut, almond or tahini
1 teaspoon vanilla extract
½ cup/85 grams semisweet or bittersweet chocolate chips Add ingredients to Grocery List Ingredient Substitution Guide
Heat the oven to 350 degrees. In a medium bowl, vigorously stir the sugar, miso and egg until smooth. Add the nut butter and vanilla extract and stir vigorously until thickened slightly. Stir in the chocolate chips.
Line a sheet pan with parchment paper. Scoop the dough into eight portions (roughly 2½-ounce, 3-tablespoon) onto the prepared sheet pan about 2 inches apart. (For extra-gooey bites, press a few more chocolate chips on top.) Bake the cookies, rotating the pan halfway through baking, until the edges are golden and crisp, 12 to 15 minutes. Cool completely on the sheet pan. Tip Dark brown sugar doesn't work well here because it darkens the outsides before the insides have a chance to set.
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THEEESE!! Gf game changer. My new go to on the fly….they are almost too easy to whip up! A great cookie..chewy and crisp. and a great way to keep the miso paste from meandering to the back of the fridge…..
I used tahini and the batter was liquidy so i added about a 1/3 cup almond flour and they were delightful
Made these with 1/2 Justin's peanut butter and 1/2 tahini- these are my new favorite choc chip cookie - I slightly overcooked one pan and enjoyed the caramelized flavor. I cannot believe how good they are! Going to try with just tahini next time to see how that alters the flavor. Thank you for getting this recipe out there! It's a WINNER!!!
Very easy to throw together at the last-moment, but tasty and nice texture I was surprised that they rose (given the absence of flour, baking soda, etc) but I guess the egg does a lot of work! My two cents, one should taste for salt, the miso and peanut butter might not be enough for some palettes.
A disappointment. I adore miso cookies. These felt like a peanutbutter cup. I think I would definitely use another nut butter than peanut butter
Very umami and so easy to make. I used tahini and made 15 cookies using 1.5 tbsp cookie scoop. 10 mins in the oven. Was wondering if this will become one giant cookie but nope these held their shape. Private notes are only visible to you.