This cookie resembles a white chocolate chip cookie but packs a delightful umami punch. Moeno from Japan played a significant role in selecting this flavor. She was our first exchange student from a country where I had previously lived, creating a connection between us. Moeno had a natural talent for art and decorating baked goods beautifully, possibly because one of her family members was a professional baker, or maybe it was just her intuition. Throughout the year, we collaborated frequently in the kitchen, even creating a Minecraft-themed cake. I will always cherish the transformation of a slightly anxious exchange student who worried about making friends and improving her English into a self-assured young woman confidently exploring the cultural differences between Japan and America. One of the things that I love most about her is her ability to stand up for what is right.

Miso, a fermented soybean condiment, is fundamental to miso soup and is iconic in Japan. It serves many purposes, such as being the base for miso soup, enhancing ramen or marinades. Miso comes in various types—white, red, mixed, and likely more. Typically, the color reflects its strength. I chose white miso for its subtle flavor, which harmonizes well with other ingredients.

Now, let’s get to baking—because these miso white chocolate cookies are as memorable as the inspiration behind them.

Miso White Chocolate Chip Cookie

Recipe by Sarah

0.0 from 0 votes

Difficulty: Easy

Servings

4

dozen

Prep time

15

minutes

Baking time

10

minutes

Total time

25

minutes

Ingredients

• 1 cup butter

• 1 cup packed dark-brown sugar

• 1/2 cup granulated sugar

• 4 tablespoons white miso paste

• 2 eggs

• 2 teaspoons vanilla extract or vanilla bean paste

• 3 cups flour

• 1 teaspoon salt

• 1/2 teaspoon baking soda

• 2 cups white chocolate chips

Directions

• Miso White Chocolate Chip Cookie Dough
• Cream together the butter, sugars, and miso. Beat in the eggs and vanilla until just mixed.
• In a separate bowl, whisk together flour, baking soda, and salt.
• Gradually add the flour mixture to the wet ingredients, mixing until just combined. If the dough is too sticky, add flour 1 tablespoon at a time until a soft, manageable dough forms.
• Add the white chocolate chips and stir to combine. There’s a high chip to cookie ratio, so you can reduce the amount of chocolate chips doughier cookie.
• Assembly
• Preheat the oven to 350 degrees Fahrenheit.
• Scoop tablespoon-sized portions of dough, roll into balls, and place on a lined baking sheet, spaced 2 inches apart.
• Bake on the middle rack for 8-10 minutes. Cool on the baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely.