These black miso chocolate chip cookies are the ultimate twist on the classic cookie recipe. Rich, chewy, and perfectly balanced between sweet and savory, this not-too-sweet cookie delivers next-level flavor in every bite. The secret ingredient? Black miso paste, which adds bold umami depth—think espresso, cocoa, and molasses vibes with a distinct tang—making these cookies taste like something you’d find at a trendy bakery in Tokyo or NYC.

Studded with dark and semi-sweet chocolate chunks and finished with flaky sea salt or toasted sesame seeds, this is an easy gourmet cookie recipe you’ll want to bake on repeat. Whether you’re here for a bold umami dessert or just need a unique holiday cookie recipe, this one delivers.

Perfect for gifting, sharing, or hoarding in your secret cookie jar stash. (No judgment.) These are huge cookies but for some reason, just one never feels enough!

Confession time! I’ve never been much of a cookie person until I made gigantic monster cookies, like the monster matcha miso cookies in my cookbook, Modern Asian Baking at Home. My verdant and gigantic cookies became an obsession. By substituting matcha powder with hojicha powder, and sprinkling on some sea salt flakes at the end, I’ve created another addictive cookie to obsess over: thiccc and cakey hojicha and miso chocolate chip cookies. I recommend not skipping the miso as it gives the cookies an additional pop of umami. Happy baking!