Recipe

How to Make Miso White Chocolate Chip Cookies

By Bianca Hsieh at University of Texas

We know what you're thinking — miso? Like, from miso soup? Don't be turned off by this surprise ingredient, though. The cookies were not only soft and warm, they had the delicious aroma of chocolate and macadamia nuts wafting from them. They're nutty from the macadamia nuts, but the nuttiness of the miso paste allows this flavor to linger, even in the aftertaste. These white chocolate chip cookies are full in flavor and almost remind me of peanut butter cookies. Now that fall is coming about and the cold weather is settling in, a nice, warm plate of chocolate chip cookies sounds enticing — try them with a bit of miso paste. 

Miso Chocolate Chip Cookies

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Servings: 12
Ingredients
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 stick unsalted butter softened
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 2 tablespoons white miso
  • 1 egg
  • 1/2 cup white chocolate chips
  • 1/2 cup macadamia nuts

Bianca Hsieh

Step 1

Preheat the oven to 325˚F. Combine softened butter and miso in a medium bowl. Mix until smooth.

Bianca Hsieh

Step 2

Add brown sugar and granulated sugar into the bowl. Mix until they are well-incorporated.

Bianca Hsieh

Step 3

Beat the egg and add half to the butter mixture. Mix until incorporated. Add the remaining half egg and mix again.

Bianca Hsieh

Step 4

Sift flour and baking soda over the mixture and fold with a spatula.

Bianca Hsieh

Step 5

Add macadamia nuts and white chocolate chips. Fold with a spatula until ingredients are evenly distributed.

Bianca Hsieh

Step 6

Drop 12 large spoonfuls onto a parchment lined tray.

Bianca Hsieh

Step 7

Bake for 10 to 12 minutes, or until golden brown. Let cookies cool and then transfer onto a plate.

Bianca Hsieh