If you love unique cookie recipes as much as we do, make sure to also try our bourbon bacon peanut butter cookies and our sea salt and brown butter chocolate chip cookies! If you have fine-tuned taste buds you might be able to pinpoint the miso flavor without being told about the special ingredient. For the rest of us, we can taste a slight umami flavor that is delicious yet hard to figure out exactly what it is. Once you’re told that these cookies are made with miso, chances are you’ll be able to taste it. We use more miso in these cookies than most other miso cookie recipes. That’s because the one complaint that we often read about was the lack of real miso flavor. So we use a generous ½ cup of white miso (also known as shiro miso or kome miso) so that the flavor is more pronounced. Warning: the raw cookie dough tastes very strongly of miso. But once the cookies are baked, the miso flavor mellows considerably. White miso is made from rice, soybeans, and a little barley and is the mildest flavored of the many different types of miso paste. You’ll notice that it has a slightly sweet and nutty flavor. White miso. You can substitute yellow miso, which is also quite mild-flavored. Look for this in the refrigerated section of your grocery store. Sugars. We use a mix of white and brown sugar to help create crispy edges and keep the center soft. An egg. Just one will do in this recipe. Make sure that it’s at room temperature for the best results. Vanilla. Adds even more flavor. All-purpose flour. This recipe has not been tested with gluten-free flour. However, 1:1 gluten-free flour blends work in most cookie recipes. Baking soda. Helps the cookies rise. Semi-sweet chocolate chunks. We love using chunks for big bites of flavor. You can also use chocolate chips. Or use white chocolate chips to make these miso white chocolate chip cookies.
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