Sourdough Miso Chocolate Chip Cookies with Brown Butter

Miso Chocolate Chip Cookies

I first wondered about putting miso in cookies when a close friend mentioned trying some miso on a peanut butter and jelly sandwich. It turns out that the salty, umami flavors of miso pair perfectly with the rich sweetness of things like jam, jelly, and chocolate. You’re going to love these miso chocolate chip cookies!

These cookies are one of those situations where salt, fat, acid, and sweetness combine to form the most decadent and satisfying flavor profile.

Since miso is so salty, these cookies do not need any salt added. Once you try these cookies, you’ll be amazed at how delicious all the flavors are together. The miso, sourdough starter, and combination of chocolate chips make the perfect cookie.

This is an adaption of my sourdough cookie master recipe. Here are some other versions of this cookie you may enjoy:

• Sourdough Chocolate Strawberry Cheesecake Cookies
• Sourdough Fermented Gingerbread Cookies
• Soft and Chewy Sourdough Peanut Butter Cookies
• Sourdough Chocolate Chip Cookies with Pumpkin and Pecans

Sourdough Miso Chocolate Chip Cookies

Making cookies with a sourdough starter is all about how you mix the ingredients. The order in which you mix your ingredients is the most crucial part.

You need to mix the sourdough starter with the wet ingredients and sugar first before you add any dry ingredients. Also, I want to note that the miso is a wet ingredient too, so that needs to be mixed in with the sourdough starter.

Just follow the directions on the recipe card below, and you won’t have any problems.

As for storing the cookie dough, you can ferment the cookie dough in the fridge overnight before forming the cookie dough balls and baking.

When I make a batch of these cookies, I ferment them overnight in the fridge, then shape the dough into balls the next day. This recipe at 1x makes 20 cookies, so usually bake six, then freeze the rest of the cookie dough balls.

To bake the frozen cookie dough, you just put the frozen cookie dough ball on a parchment paper-lined sheet pan, let it sit at room temperature for about 30 minutes, then bake as usual.

Miso Chocolate Chip Cookies with Brown Butter

Since we use sourdough starter and miso in this recipe, no eggs are needed. My cookie recipe also calls for browned butter (cooked butter).

The most important part to remember when using browned butter is to allow it to cool to just above room temperature before you use it. If you dip a finger in the butter, it should not feel warm at all. You want the butter to still be liquid, but not warm to the touch.

Miso Cookies with Chocolate Chips

Okay, let’s discuss the delicious miso I used in this recipe. I used some of my homemade, one-year fermented miso that I teach students to make in my online course. I make it from lentils.

You do not have to use homemade miso, however. Store-bought miso works great in this recipe. Almost any kind of miso will do, just make sure it is plain and not flavored with anything like garlic or pepper.

Miso Cookies with Dark Chocolate Chunks

These cookies are fantastic with dark chocolate chunks and mini milk chocolate chips. However, you can change up the ingredients a bit to suit you.

If you really enjoy nuts in your cookies, for instance, you can add some pecans or walnuts. White chocolate chips are also great in this recipe. If you like crunchy texture, add in some crushed pretzels. All of these ingredients work well in these miso chocolate chip cookies.

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Sourdough Miso Chocolate Chip Cookies with Brown Butter

The absolute best miso chocolate chip cookies! These sourdough miso chocolate chip cookies are made with homemade miso, dark chocolate, milk chocolate, and brown butter for the most fantastic texture and flavor.

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• Prep: 15 minutes
• Cook: 15 minutes
• Total Time: 30 minutes

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Ingredients

• 340 g all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 230 g butter*
• 300 g sugar
• 140 g miso
• 2 tsp vanilla extract
• 120 g sourdough starter (active or discard, hydrated)
• 1/2 cup mini milk chocolate chips
• 1 cup dark chocolate chunks

Instructions

1. Please read the notes before you begin.
2. Brown the butter in a small saucepan until bubbly, and dark golden. Stir it continuously, careful to not burn it.
3. Remove from heat and allow the butter to cool completely to room temperature.
4. In a separate bowl, combine the dry ingredients (flour, baking soda, baking powder).
5. Once the butter has cooled completely but is still liquid, to a large bowl add the brown butter, sugar, vanilla extract, sourdough starter, and miso.
6. Combine with a whisk or hand mixer until even.
7. Fold the combined dry ingredients into the wet ingredient butter mixture. Stir until well combined.
8. Add your chocolate chunks and chips.
9. Place the dough in the fridge for at least 2 hours or refrigerate overnight.
10. Line a cookie sheet with parchment paper. Scoop about 2 tablespoons of your chilled cookie dough and shape into balls.
11. Preheat the oven to 375° and place the cookie dough balls about two inches apart on the lined cookie sheet.
12. Bake for 12 to 15 minutes.
13. Remove the cookies and let them sit on the cookie sheet until completely cool.

Notes

• This recipe is for people with a refined palette and a love for miso.
• These cookies are like salted chocolate chip cookies but with more umami flavors from the miso. If you don’t like salty and sweet baked goods, this may not be the recipe for you… and if you don’t love miso, you probably won’t love these cookies. 
• You can use salted or unsalted butter in this recipe. The miso already adds a good bit of salt, so salted butter will be even more salty.

Kaitlynn Fenley Author, Educator, Food Microbiologist

Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.

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