I dare say these Miso Chocolate Chip Cookies are life changing. Ridiculously delicious. Thin and chewy with gooey centers, plus the unexpected surprise of miso, candied ginger, and sesame seeds along hunks of melty dark chocolate. This is a fun one.
Chocolate chip cookies are my favorite dessert of all time, and every time I do a new spin on them, I get obsessed. This recipe is no exception. In fact, these might be the best cookies that have existed. The texture is everything I dream of in a cookie (gooey, thin, chewy, crackle-topped) and the add-ins give them a fun twist with Asian flair.
Best of all, they’re SO easy to make! I’ve perfected my base recipe for chocolate chip cookies so that there’s no waiting for butter to soften, no chill required, and no equipment needed. Just mix, scoop, bake, and live your life.
👉 If this is your kinda cookie, you should probably also check out Strawberry Chocolate Chip Cookies, Marble Cookies, and Brown Butter Sourdough Chocolate Chip Cookies!
Recipe highlights
- Perfect bakery-style cookies: Crackly tops, chewy edges, gooey centers
- Super fun flavor combo: Brown butter, miso, sesame, and ginger! What!!
- Cravey texture contrast: Gooey cookies with chewy candied ginger bits + melty chocolate puddles + sesame & flaky salt crunch
- Fast & easy to make: No chill or equipment required, ready in <30 mins!
Recipe overview
⏱️ Prep: 10 mins • Bake: 9-11 mins • Total: ~20 mins
🍴 Yield: 12 big cookies
💪 Skill level: Beginner
😋 Flavor notes: Toffee, caramel, umami, dark chocolate, fiery ginger, black sesame.
Pairs well with: Hot coffee, cold milk, chai/hojicha/matcha tea, vanilla ice cream, bourbon.
How to make these miso chocolate chip cookies
I’m a huge proponent for making cookie recipes with melted butter instead of starting with soft butter. They’re faster to make, require less effort, and produce a cookie with the most crave-worthy, bakery-quality texture.
👉 Other cookies using this method: Pistachio Chocolate Chip Cookies, Chewy Oatmeal Chocolate Chip Cookies, Brown Butter Chocolate Chip Blondies
Find the full ingredients list and detailed recipe instructions in the recipe card at the bottom of this post. Here’s a quick step-by-step overview of how to make this recipe:
- Brown the butter: Melt butter in a small saucepan and cook over low heat until it turns golden and smells nutty and toasty. Remove from heat; cool for a few minutes.
- Add miso, sugar, & egg: Whisk the miso paste into the cooled brown butter, then beat with white & brown sugar until silky smooth. Add egg and vanilla.
- Mix in dry ingredients: Fold in the dry ingredients, just until combined. Then add chocolate chunks, chopped candied ginger, and sesame seeds, blending for a minute until well combined.
- Bake: Scoop cookies into 3 Tbsp balls and place at least 2 inches apart on baking sheets and bake just until edges are set and golden but centers are still slightly soft, about 9-11 minutes. Sprinkle immediately with flaky sea salt.
Pro tips for absolutely perfect cookies
Let the brown butter cool. After browning, give the butter 5-10 minutes to cool before whisking in the miso and sugar. You don’t want the mixture to be too hot by the time you add the eggs.
Whisk the eggs until silky smooth. After adding the eggs and vanilla, beat the mixture for a minute or two, until it falls in a smooth, continuous ribbon that sits on the surface for a few seconds before slowly sinking back in. This is crucial for that final chewy texture and cute crackly tops.
Scoop evenly. For cookies that are done baking at the same time, use a scoop to give them a consistent size. I like to use a large (3 Tbsp) scoop for these, so they’re plenty gooey in the middle. You can also use a smaller (1 or 1 ½ tablespoon) scoop if you prefer.
Use the pan-banging method. A wise pastry chef taught me this trick in my early days. Banging the cookie sheet down hard on the oven rack partway through baking and then right when you take them out of the oven creates a beautifully crinkled and chewy final texture.
Pull cookies early. They’ll continue to bake slightly after removing from the oven, so it’s best to pull them out when the centers are still slightly underdone if you like your cookies just a little gooey.
Storage & make-ahead
How to store: Keep your delicious miso chocolate chip cookies in an airtight container at room temperature for up to 5 days.
To make ahead: Cookie dough freezes super well! Scoop and freeze cookie dough balls on a parchment-lined baking sheet until solid, then transfer to a freezer bag. You can bake them straight from frozen, though you may need to add 1–2 minutes to the bake time.
To re-warm cookies: A quick minute in a sauté pan, swirling often, brings back that warm fresh-from-the-oven feeling. You can also use a toaster oven or air fryer.
If you make these Miso Chocolate Chip Cookies, I’d love to hear how they turned out for you. Leave a comment and star rating below. Thank you!
Miso Chocolate Chip Cookies
Ingredients
- 4 ounces (½ cup) unsalted butter
- 2 tablespoons white miso paste
- ½ cup brown sugar
- ¼ cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 ¼ cups (160 grams) all purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon EACH white sesame seeds & black sesame seeds
- ¼ cup packed candied ginger, chopped
- ¾ cup chopped dark chocolate or chocolate chips
- flaky sea salt, for sprinkling
Instructions
- Prep: Preheat oven to 350° F and line 2 baking sheets with parchment paper.
- Brown the butter: Melt 4 oz butter in a small saucepan and cook over low heat until it turns golden and smells nutty and toasty, about 3-5 minutes. Remove from heat; allow to cool for 5-10 minutes.
- Add miso, sugar, & eggs: Whisk the 2 Tbsp miso paste into the cooled brown butter, then beat in ½ cup brown sugar & ¼ cup white granulated sugar until mixture comes together and is silky smooth. Add the egg and 1 tsp vanilla; beat the mixture for a minute or two, until it falls in a smooth, continuous ribbon that sits on the surface for a few seconds before slowly sinking back in.
- Mix in dry ingredients: In a separate bowl, whisk together 1 ¼ cup flour, ¾ tsp baking soda, and ¼ tsp salt. Fold the dry ingredients into the butter mixture, just until combined.
- Fold in add-ins: Add ¾ cup chocolate chunks, ¼ cup chopped candied ginger, and 2 Tbsp sesame seeds, blending for a minute until well combined.
- Bake: Scoop cookies into 3 Tbsp balls and place at least 2 inches apart on baking sheets; bake just until edges are set and golden but centers are still slightly soft, about 9-11 minutes. Sprinkle immediately with flaky sea salt.
Did you try this recipe?
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