How To Make Sweet White Miso Chocolate Chip Cookies.
I’ve always been the type of person who loves to bake and make treats for myself, but I’ve never been able to get into cooking cookies until recently. These are sweet white miso chocolate chip cookies that are so good that you’ll want to eat them all by yourself.
When I was younger, I remember my mom making some sort of cookie or other every time we had a party or family get together. She would usually make them from scratch using a mix, but every once in awhile she’d use an ingredient like chocolate chips in her recipe instead. They are decadent without being too heavy and chewy without being bland, they’re just perfect!
The finest of many worlds can be found in this recipe for miso chocolate chip cookies. The middle is really soft, with somewhat chewy and crispy ends. This delicious chocolate chip cookie gets a delightful, unexpected salty flavour from the miso.
What is Sweet White Miso Chocolate Chip Cookies
Miso (pronounced MEH, soh) is a fermented paste made from soybeans. It’s often used as a condiment and has been consumed in Japan for centuries. Sweet white miso is a type of soybean paste that contains more protein than regular white miso, which makes it ideal for making desserts like this one!
What are the health benefits of sweet white miso?
- Lowering cholesterol levels
- Losing weight
- Preventing heart disease and other chronic diseases
In the order of use: flour, butter, sugar, vanilla extract and egg (1). In the order of importance: white miso paste (2), chocolate chips (3) and salt (4). In the order of quantity: 3/4 cup white miso paste (2) 1 cup flour 2 teaspoons baking powder 2 tablespoons unsweetened cocoa powder 1 teaspoon salt 1 cup brown sugar 3 cups unsalted butter or margarine 4 large eggs.
In a large bowl, combine flour, baking soda and salt. In another bowl, cream together butter and sugar until light and fluffy. Stir in egg and vanilla until combined. Gently fold wet ingredients into dry ones just until blended (don’t overmix!) Add miso and chocolate chips to cookie dough (it will look like raisins). Drop cookies by rounded tablespoons onto a baking sheet lined with parchment paper.
As you make these cookies, keep in mind that they will be soft when they come out of the oven and harden as they cool. The recipe does not specify how long to cook them for, so you’ll need to watch them carefully. The cookies are also more crumbly when cooled than crisp on top; this is due to how much moisture is trapped inside each cookie. If you want crunchier cookies with less crumbling during cooling process, bake them for longer (about 15 minutes longer than indicated).
- Use a cookie scoop to get uniform cookies.
- Cook for a shorter time for softer cookies.
- Use a baking sheet with sides to prevent cookies from spreading and make clean, up easier. If you don’t have one, just put parchment paper between the cookie sheets or parchment paper on the bottom of each pan, which will also help prevent them from spreading more than they should if you don’t have sides on your pans (no matter how high quality).
- Use an offset spatula to remove cookies from their pans after they’ve cooled completely and allow them to harden before serving!
Add ins and Variations
If you’re feeling adventurous, try adding nuts, dried fruit, chocolate chips and other mix, ins to the dough. You could also add a bit of cinnamon or ginger. Or try adding vanilla extract or espresso powder (or both!).
These cookies are delicious!
These cookies are delicious. They’re easy to make, gluten, free, vegan and paleo (if you want them to be). They’re also refined sugar, free and made with whole grains. The only thing left is the sweet white miso! These cookies contain no flour or sugar at all—just oatmeal and sweet white miso paste (or marinade) which gives them a subtle sweetness that pairs perfectly with all the other flavors in this recipe.
If you love chocolate chip cookies, you’re going to love these. They are a simple recipe that yields a moist and delicious cookie with the perfect amount of sweetness. The white miso adds a unique flavor and makes this one of my favorite go, to recipes for when I want something different from my usual baked goods!
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