Miso is a common ingredient in Japanese cuisine, usually used in savoury dishes. Cookies with chocolate chips and miso demonstrate the versatility of miso as a general ingredient. Miso paste, flour, white and brown sugar, and butter are the main ingredients in miso cookies. Miso, a fermented paste comprised of soybeans, sea salt, and rice koji (cooked rice contaminated with the mould Aspergillus oryzae), is a rich source of umami flavour. Adding miso paste to the cookie dough gives it a subtle savoury and slightly sweet taste that pairs well with the chocolate chips and enhances the overall flavour of the cookies.
Any miso cookie recipe can be modified by adding a variety of ingredients, such as peanut butter, chocolate chips, tahini (sesame paste), or brown butter. An umami profile describes miso as having the ideal harmony of savoury and sweet flavours, along with a funky, earthy saltiness. With an extra complexity of flavour, the paste gives a chocolate chip cookie the same harmony as a garnish of flaky sea salt.
Ingredients:
• 1 cup all-purpose flour
• ¾ cup dark chocolate chips
• ½ cup whole wheat pastry flour
• 1 large egg
• 1 teaspoon vanilla
• 3 tablespoons plain Greek yoghurt
• 4 tablespoons of butter
• ½ cup granulated sugar
• 2 tablespoons of miso paste
• ¼ teaspoon coarse salt
• ½ teaspoon baking soda
Method:
• Set the oven's temperature to 350 to preheat. Use parchment paper to cover a baking sheet. Place aside.
• Mix the flour, baking soda, and salt in a medium mixing bowl until well blended. Place aside.
• Put the butter in a sizable glass bowl for mixing. 30 seconds or just until the butter is mostly melted in the microwave on high. To the bowl, add the sugar and egg. The ingredients should be beaten or whisked until frothy and light in colour using a hand mixer or a whisk. Beat or whisk the ingredients together until well combined before adding the yoghurt, miso paste, and vanilla.
• When just incorporated and the mixture resembles cookie dough, add a small amount of the dry ingredient mixture to the wet ingredient mixture at a time while continuing to beat with the hand mixer. Alternately, fold the ingredients with a spatula until just mixed.
• The chocolate chips should be gently incorporated into the mixture using a spatula.
• Form 2-inch-wide balls of cookie dough using a medium cookie scoop. Roll them in your palms before lining them up at least an inch apart on the baking sheet that has been prepped.
• Bake the cookies for 9 to 12 minutes, or until they are just starting to firm up and the bottoms are beginning to brown. Before enjoying them, let them cool just a bit.
