Y’all – miso is the BEST secret ingredient in chocolate chip cookies TRUST ME. It’s salty, earthy and just adds the perfect flavor paired with the sweet & chocolate.
Ingredients for 24-30 cookies:
1 egg (pasture raised ideally like vital farms)
1/3 cup miso paste
1 stick of room temp unsalted butter (ideally grass fed like Kerry gold)
3 tbsp sugar (I like using an unbleached coconut sugar)
1 cup brown sugar (swerve has a good alternative)
1 tsp vanilla extract
2 cups flour (can use organic almond flour here too)
1 tsp baking soda
1.5 cups chocolate chips (I love Hu kitchen brand)
Directions:
- In a medium bowl, add both sugars and butter and blend with a hand mixer or stand mixer until creamy. Add miso, vanilla, and egg and blend again. Add flour and baking soda, blend again. Fold in chocolate chips with a rubber spatula. Cover and refrigerate 30 mins – 1 hour.
- Preheat oven to 375. Line baking sheets with parchment paper.
- Use a scooper to add a dollop of dough to each sheet. Use a fork to press the cookie down flat. Bake 13-15 mins until desired crispy ness. I like mine more crispy so I did 15-16 mins. Can rotate pans halfway through as well. Let cool on wire rack & enjoy.
