Description
Delicious Miso Caramel Chocolate Chip Cookies with unique flavors and a chewy texture. Perfect for any dessert lover.
Ingredients
Scale
- 1 1/4 cup (150g) all-purpose flour
- 1/21/2 teaspoon baking soda
- 1/21/2 teaspoon salt
- 1/2 cup (1 stick, 115g) butter, softened
- 1/2 cup (100g) light brown sugar
- 1/2 cup (100g) granulated sugar
- 2 tablespoons (34g) white miso
- 1 large egg
- 11/2 teaspoon vanilla extract
- 1 rounded cup bittersweet chocolate chips
- 2 tablespoons (34g) red miso paste
- 3 tablespoons (40g) dark brown sugar
- 1 tablespoon butter, softened
Instructions
- Scoop & Roll Dough: Start by scooping the cookie dough into small balls. You will want them to look round and smooth. Rolling each scoop ensures an even shape, which helps them bake consistently. If they are uneven, some might burn while others stay undercooked.
- Chill the Cookie Balls: After you have rolled the dough, pop them in the fridge for at least 30 minutes. They should feel slightly firm when you take them out. This step is key for keeping the cookies from spreading too much. If you skip this, the cookies might come out flat, which is not what you want.
- Bake the Cookies: Place the chilled cookie balls on a lined baking sheet and let them bake until they start to turn golden. You should smell a warm, sweet aroma wafting through your kitchen. This timing is crucial to keep them soft in the center. Removing them too early can lead to a doughy texture.
- Let Cool & Enjoy: After baking, let the cookies cool on the sheet for a few minutes before transferring them to a wire rack. They should feel slightly firm, but still soft to the touch. This helps them hold their shape. Be careful not to rush this part; they can break if you move them too soon.
Notes
- Storage Tips: Store in an airtight container at room temperature for up to a week or freeze for longer storage.
- Expert Tips: Use a stand mixer for easier mixing but it is optional. Ensure to chill the dough adequately before baking to prevent excessive spreading. Taste the cookie dough first to adjust the miso quantity based on your preferred saltiness. For a softer texture, try not to overmix the dough after combining the flour. If the cookies are dry or crumbly, check your oven temperature to prevent overbaking-aim for the right bake time!
- Reheating Instructions: Reheat in the oven at 350 degrees F for approximately 5 minutes to restore freshness.
- Serving Suggestions: Serve with a scoop of vanilla ice cream. Pair with a glass of milk for a classic combo. Top with sea salt for added flavor.
- Recipe Variations: Replace dark brown sugar with light brown sugar for a lighter flavor. Incorporate nuts for added crunch. Add a sprinkle of sea salt on top before baking for an extra kick.
- Ingredient Notes: Use a good brand of all-purpose flour for the best texture. Use fresh baking soda for optimal leavening. Choose smooth white miso paste for easy blending into the cookie dough. For the best flavor, opt for pure vanilla extract.
Nutrition
- Serving Size: Variable
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg