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.
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