The best miso chocolate chip cookies recipe
Black miso chocolate chip cookies by Kat Lieu
Dear friend,
If you haven’t swapped salt out with miso yet in desserts, this is your sign to do so. Invest in a tub of miso just for all your baking. So here’s the thing: I’ve been team red miso for ages when it comes to baking and cooking (it gives the best caramel-y, salty depth). But one day, I found a tub of black miso at my local Japanese supermarket, and I knew I had to buy it. It looked like brownie batter in a container.
I polled people on Threads and asked them what to make with the black miso. The loudest answers? Brownies and cookies. I took that advice, played around in my kitchen, and developed these fantastic, umami-ful, not-too-sweet, black miso chocolate chip cookies! These are a MUST-BAKE!
Black miso packs a rich, bold umami punch with notes of molasses, cocoa, espresso, olives, and even a touch of smokiness. Think of it as the miso equivalent of dark roast coffee versus a medium blend, with a good tang. It just hits differently and tastes very different from red and white miso.
Now, my friend, these are not your average chocolate chip cookies. They’re a little toothsome with crisp edges, loaded with dark and semi-sweet chocolate pools, and laced with a sultry, savory-sweet magic that only black miso can bring. A splash of Japanese whisky (or bourbon) deepens the flavor even more, but vanilla works, too, if that’s what you’ve got. I stopped using vanilla extract in my baking because it’s too expensive for a teeny bottle.
Finish with toasted sesame seeds or flaky sea salt to make them extra ✨gourmet✨.
Kat’s Best Cookie Tips:
Cream that butter and miso first. This helps dissolve the miso evenly into the dough so you don’t end up with random salty blobs.
Don’t skip the chill time. Even 30 minutes in the fridge helps the cookies hold shape and deepen flavor.
Use a mix of chopped chocolate and chips. I love mixing textures—go for 70-80% cocoa if you like a bolder bite.
Bake until just golden at the edges. They’ll finish setting on the sheet pan and stay gooey in the middle. You don’t want to overbake these beauties.
Pan-banging? Optional. I don’t usually bother, these cookies spread naturally and look gorgeous without any drama.
Black Miso Chocolate Chip Cookies by Kat Lieu
Variations to Play With:
Swap black miso for red miso if you want a lighter, less molasses-forward cookie, or if that’s what you have at home. But if you ever find black miso in the supermarket, be sure to snag it!
Add chopped nuts, dried cherries, or even candied ginger for texture and flavor bombs.
Feeling spicy? Use gochujang instead of miso for a fiery twist that’s chef’s kiss with dark chocolate.
No whisky? Sub in rum or bourbon. It also doesn’t have to be Japanese whisky, Western whiskey works too.
What Else Can You Do With Black Miso?
I’m so glad you asked. Use it in:
Savory caramel sauce for drizzling over ice cream or sticky buns
Black miso ramen broth—deep, earthy, umami-packed
Roasted eggplant or mushrooms glazed with black miso, mirin, and honey
Black cod!!
Compound butter with black miso, for steaks, corn, or even popcorn
Brown butter miso banana bread—yes please
The best miso chocolate chip cookies recipe
These aren’t your average chocolate chip cookies. They’re sultry, sophisticated, and just a little bit rebellious, like me! or like your favorite late-night jazz bar in cookie form. The rich umami depth and tanginess of black miso mingles with the caramelly notes of brown sugar and the slight edge of Japanese whisky to create a cookie that’s bold, chewy, and unforgettable. A mix of chopped dark and semi-sweet chocolate melts into every bite, while toasted sesame seeds and sea salt flakes add crunch and sparkle on top. Go ahead and bake these when you want to impress someone. Or just yourself.
And while these are big cookies, about 1/4 cup each before baking, one just never feels enough!
Ingredients
Instructions
Notes
- Store these cookies in an airtight container at room temperature for up to 5 days. You can also freeze these cookies to store indefinitely.
- If you must, you can use a tablespoon of vanilla extract instead of whiskey or bourbon.
- Other add-ins are great, such as dried berries and nuts. It's you're choice!
- For a spicy spin, you can sub the miso with gochujang!
