Guys! I’m just gonna cut to the chase here and let you know that these are one of the best cookies I’ve ever eaten. EVER! I’ve eaten a bunch of cookies in my lifetime, from classic chocolate chip to spiced confections, even the really weird sounding ones like adobo chocolate chip cookies (I know! Strange! But the combination bizarrely works). These Miso Dark Chocolate Chunk Cookies were hands down amazing! If there was a Forbes list for all time best cookies, this would be somewhere at the top.

These Miso Dark Chocolate Chunk Cookies are soft, ooey gooey and chewy at the center with slightly crisp edges. The miso adds an umami depth which you didn’t know cookies needed (now you know, you’re welcome!). In fact, many pastries benefit from an addition of savory flavor. This is why tahini in desserts works so well or strawberry and basil. Even potato chips and chocolate are quite popular and likewise addicting. In short, building up the complexity of seemingly contrasting flavors creates a more unique dessert experience.

How do these taste exactly? The chewy soft dough tastes caramel-ly, with hints of salt, butter and vanilla. It almost tastes as if brown butter or butterscotch was dribbled in (the magic of miso). All of this combined with deep dark chocolate pools makes this cookie one that you will always crave for. (DISCLAIMER: When I took these photos, I realized in my excitement that I under baked the cookies just a tad bit so these look extremely gooey. I eventually had to place them back in the oven but wasn’t too worried since there’s no salmonella risk here.)

On another note and completely unrelated, I’ve been really slow on the recipe testing since I’ve started juggling my hours with a new job. Kudos to those that do two or more jobs at a time. You guys are superheroes! Despite everything that is going on, I’m definitely not going to stop baking. Let’s face it. I don’t know where I would be without baking and it’s equally good for my sanity as well as making those around me happy (a cookie can fix almost any problem, tried and tested). So that was my little backstory for the week, back to regular rotation. Remember to check out the extra tips below for baking success!

Just A Few Tips

• Make sure to use room temperature ingredients so that the olive oil will not solidify as you mix the cookie dough.
• Use the best chocolate you can find or at least one that you would be very happy to eat. You can replace dark chocolate with other types but I do prefer dark (around 70%-85%) for this recipe. The cookie base is very rich and quite sweet so chocolate on the bitter side would help balance out the rest of the flavors.
• Do not overmix the dough. Overmixing will make your cookies tougher than what you want them to be so whisk until everything is just incorporated.
• Do not overbake your cookies. Everybody’s oven is different so I recommend using the time in the recipe as a guide. If you’re after a chewy gooey center, bake until the centers of each cookie are slightly underbaked. The cookies will continue to firm up as they cool in the pan.
• If you have a whole pack/tub of miso and you need to use it up, you can check out this fluffy miso hummus that’s great for snacking.

Print Recipe

Dark Chocolate Chunk Miso Cookies

These Miso Dark Chocolate Chunk Cookies are soft and chewy at the center with slightly crisp edges. The miso adds an umami depth that makes this taste caramel-ly with hints of butter, salt and vanilla.

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Dessert

Cuisine: American, Vegan

Keyword: Dairy Free, Easy, Egg Free, Miso

Servings: 12 cookies

Calories: 212kcal

Ingredients

• 80 g (⅓ cup + 2 tsp) olive oil
• 160 g (¾ cup + 2 tsp) brown sugar
• ½ tsp vanilla extract
• 1 tbsp flaxseed ,or sub 1 egg
• 3 tbsp water
• 195 g (1½ cup) all purpose flour/bread flour ,sifted
• ½ tsp baking soda
• 150 g (heaping ¾ cup) dark chocolate ,chopped, 65%-80%
• 27 g (2½ tbsp) shiro miso (white/yellow)

Instructions

• Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper or silpat. Set aside. In a small bowl, combine the flaxseed with the 3 tablespoons of water then leave to thicken for about 10 minutes.
• In a large bowl, whisk together the olive oil, brown sugar, vanilla and miso. Add the flax egg and beat until thick and incorporated (I like to really beat here to make sure the large sugar crystals are mostly dissolved). Alternatively, you can use a stand mixer fitted with the paddle attachment.
• Sift in the flour and baking soda to the brown sugar mixture. Switch to a wooden spoon and mix until just combined (do not overmix). Add in the chocolate chunks and incorporate.
• Using an ice cream scooper, spoon cookie dough onto the lined baking sheets, spacing them an inch apart. Bake straight away for 10-15 minutes or for better results refrigerate for 30 minutes to overnight then proceed to bake as mentioned above. The cookie centers should be baked through but still soft. While the cookies are fresh from the oven, sprinkle some chocolate chips/chunks on top (optional but pretty). Leave to cool for 5-10 minutes. Eat warm with a glass of milk and enjoy!

Notes

*The flaxseed and water can be replaced with 1 egg.

*I recommend bread flour here to make these extra chewy but all purpose flour works just as well.

*This makes 12 normal sized cookies or 6 giant ones.

*Do not add extra salt to this dough. Miso is naturally very salty so there is no need to add extra salt.

*Any miso should work here but be careful with using the stronger miso types (like the red/brown ones). They have a very strong flavor and will alter the color and taste of the cookies. Feel free to experiment though and choose which one you like best. 

Recipe inspired by Gallymini Patisserie

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