Mouthful? Maybe. Delicious? Definitely. Miso has always been on my to bake list–the interplay of savory umami notes with it’s salty nature isn’t a new concept but a fascinating one regardless.
Why not be extra and add brown butter? Could chocolate chips be added without overpowering the complex flavors of the other two contributors? Alas, a food experiment is borne! And what better time than in time for the Twelve Bakes of Christmas?!
With the variety of bite sized baked in this world, I don’t think I could get tired of them. From the fruity thumbprints, the decadent shortbreads, scones….the list goes on. For cookies in particular, my friend group is divided among those who enjoy a good fresh soft cookie, and those who like carb rocks to nibble on (can you guess which school of thought I fall into?). While this cookie didn’t turn out as a true giant soft cookie–I used a tablespoon to parse into decent sizes so it was easy to share–this definitely is not a rock hard cookie.
Also of note…this recipe is a literal cobbled effort, tapped into the food science bit to get things in order–will likely update over future bakes once I determine my favorite leavening combo for that coveted soft gooey texture since one roommate is hooked and I really shouldn’t eat these all myself!
You’ll note the recipe doesn’t have a chocolate chip amount, because I waited until I did 6 chocolate chip free cookies to compare against. Both options are good but I’d say the chocolate chip inclusive version is kinder on those who are miso skeptics or those craving a more indulgent cookie overall.
As another note, apple cider vinegar is used as a way to activate the baking soda. If that seems weird to you, use 1 tsp of maple syrup. You just need a bit of acid to activate the baking soda!
Ingredients
~24 cookies
- 1 Stick butter, browned (Instructions in step 1-2)
- 50g brown sugar (~1/4 cup)
- 50g white sugar (~1/4 cup)
- 1 egg
- 1 tsp vanilla
- 35g white miso (~2 tbsp)
- 5mL apple cider vinegar (~1 tsp)
- 200g all purpose flour (~1.5 cups)
- 6g baking soda (~1 tsp)
- ~1/2 bag of chocolate chips (feel free to add more/less)
Steps
- Place a small pot on medium low heat, adding butter. Once it starts melting stir frequently until milk solids drop out and liquid turns brown.
- Turn off heat. Pour butter into a container to freeze (~40 minutes) or refrigerate (~2 hours). Can make days ahead.
- Cream sugars and brown butter together.
- Add egg, vanilla, white miso, and apple cider vinegar.
- Add dry ingredients in batches–I used a 1/4 cup scoop. Mix in chocolate chips if using.
- Pre heat oven at 350 F. Line baking sheets with parchment paper and place cookies about 1-2″ apart. Bake for 8-9 minutes. Cookies will come out soft! If not using chocolate chips, can bake for 7-8 minutes.
Stay Hungry
XOXO
Mish ♥