I’ve heard of miso being used as a savory ingredient to boost the flavor of cookies before so I begged Jeanelle to make it during Cookiemas 2024. I was pleased by the result.
The miso adds saltiness like regular kosher or flaky sea salt does but it also brings along a deeper taste. I have a hard time describing it well but trust me when I say you should definitely make these cookies!
Where Is The Caramel?
Funny enough, this recipe doesn’t use any actual caramel. The “caramel” flavor comes from the use of light and dark brown sugar.
What Kind of Miso Should I Use?
I recommend using white miso in the dough and dark red miso in the topping. White miso is generally sweeter while dark red is saltier. If you aren’t sure what type of miso you have, it is most likely a white. Feel free to use this for both the dough and the topping!
How Do You Make Miso Caramel Chocolate Chip Cookies?
Making Miso Caramel Chocolate Chip Cookies is just like making regular chocolate chip cookies but adding miso in the dough and as a topping.
Full list of ingredients and detailed steps are at the bottom of this page
Mix together wet ingredients. This includes butter, sugar, miso and others.
Add dry ingredients. Add chocolate chips
Scoop/shape cookies.
Make the miso caramel (actually just dark brown sugar) topping
Pipe or scoop the topping on the balls of cookie dough and chill in the fridge.
Bake and enjoy!
VIDEO: I made these tasty cookies for Day 7 of Cookiemas
Recipe
Miso Caramel Chocolate Chip Cookies
Ingredients
Method
- I recommend using a stand mixer but it is totally optional.
- Begin by mixing butter, light brown sugar and granulate sugar. When that is well mixed, add the egg and vanilla extract. Mix a little and then add the white miso.
- When these are all well combined, add the dry ingredients: all-purpose flour, baking soda, and salt.
- When a dough is formed, add the chocolate chips and mix until the chocolate chips are well distributed.
- Scoop dough using a 1oz scooper onto a tray or plate lined with plastic. This will eventually go into the refrigerator to chill but first we have to make the topping.
- To make the topping, mix together red miso paste, softened butter, and dark brown sugar.
- Dollop topping on each scoop of cookie dough. I used a piping bag to put three small dots and then I spread them with a stick. This helps ensure an even spread. You can just use a spoon
- Chill the topped cookies in the refrigerator for at least 30 minutes
- Preheat oven to 350℉.
- Place your chilled dough balls on a baking sheet lined with parchment paper. Be sure to give the cookies ample space to spread
- Bake at 350℉ for 12-15 minutes until golden brown and slightly crispy on the edges
- Remove from oven when done. Let cool and enjoy!