Miso Caramel Chocolate Chip Cookies
Sweet and salty cookies with miso caramel and chocolate chips for a unique twist.
15 mins
Prep Time
12 mins
Cook Time
12
Servings
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp white miso paste
- 1/2 cup chocolate chips
- 1/4 cup caramel bits
Nutrition Facts
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Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking soda, and salt. Set aside.
In a separate bowl, cream the softened butter with brown sugar and white sugar until light and fluffy.
Beat in the egg, vanilla extract, and miso paste until well combined.
Gradually mix in the dry ingredients until just combined. Fold in the chocolate chips and caramel bits.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Chef's Tips
- Miso Tip: Use white miso for a milder flavor. Adjust the amount based on your preference for saltiness.
- Caramel Swirl: For extra caramel flavor, drizzle melted caramel on top of the cookies after baking.
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
- Freezing Dough: Cookie dough can be frozen for up to 3 months. Bake directly from frozen, adding a minute or two to the baking time.
- Texture: For chewier cookies, slightly underbake them and let them cool on the baking sheet.
