Miso Chocolate Chip Cookies

Mi-soooooo-hunnnggrryyyy! Ok I just HAD to say that..:) couldn’t help myself. Anyways.. onto the cookies! Yes, so miso is starting to be some sort of 202o baking trend.. and I absolutely LOVE Japanese food and flavours.. so of course I was the first to hop on that bandwagon! 😉 Miso is a paste made from fermenting soybeans with something called fuji (which is some sort of algea, can be derived from rice, buckwheat, seaweed..) – it does have a very strong specific smell to it, and taste. I love it, and use it in my cooking a lot. Miso salmon,  miso chicken, miso soup etc. So I thought I would give this super yummy paste a try in one of my bakes. I chose chocolate chip cookies, the reason being is as I use light brown sugar in my cookies, and dark chocolate chunks, i thought that those flavour along with the miso would complement one another really well. And guess what, they did! The recipe is VERY simple, and you can buy shiro miso (white miso-I chose white miso because its not as strong as the dark miso, so i thought it would work better in baking) at any local grocery store. Enjoy!

P.s if you bake them, post them on your social media with #bakedbyammna or tag me in Instagram @bakedbyammna

Here’s how you bake them!


  • 300 grams flour
  • 1/2 teaspoon baking soda
  • 128 grams unsalted butter, room temperature
  • 65 grams granulated sugar
  • 128 grams packed light-brown sugar
  • 65 grams shiro miso (white miso – use more or less depending on your taste)
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 250 grams dark chocolate chips/chunks 


  1. Preheat oven to 175C. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the shiro miso paste salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips/chunks.

  2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

  3. Bake until cookies are golden around the edges, but still soft in the center, 10-12 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Enjoy! P.s if you bake them, post them on your social media with #bakedbyammna or tag me in Instagram @bakedbyammna


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