Miso Toffee Chocolate Chip Cookies are a cookie lover's dream with a delicious umami-packed punch! These cookies have crispy edges and a soft, chewy center. Each bite is filled with savory white miso, warm browned butter and butterscotch, and rich chocolate.
These are our favorite cookies! The flavors are richer and more complex than classic chocolate chip cookies but are still just as easy to make. The key to these cookies is the miso, it adds a distinct umami flavor that takes the cookies to the next level. Trust us, you won't want to make normal chocolate chip cookies again!
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About Miso Toffee Chocolate Chip Cookies
- Texture - The cookies are perfectly soft and chewy on the inside and slightly crispy and on the outside.
- Flavor - The cookies have a decadent almost caramel flavor from the brown sugar, toffee, and miso.
- Time - It takes just 10 minutes of prep and about an 12 minutes to bake.
- Effort - Small batch cookies require very little effort. All you need to do is mix the ingredients, scoop the cookie dough balls, then bake them.
Ingredients
- Miso paste - Miso paste adds a unique and delicious umami flavor to these cookies. We prefer white miso paste for these cookies because it adds the miso flavor without overpowering the other ingredients. Hikari miso paste is a high-quality and affordable option.
- Toffee - Toffee provides a rich and buttery sweetness.
- Butter - Room temperature butter makes the cookie dough soft and chewy and adds a rich flavor. We prefer European butter because it has a higher fat content resulting in a crisper, more buttery cookie.
- Granulated sugar - Granulated sugar adds sweetness and helps the cookies spread as the sugar melts.
- Dark brown sugar - Dark brown sugar adds moisture and a rich molasses sweetness.
- All-purpose flour - Four is the foundation of the cookies.
- Baking powder - Baking powder helps make the cookie dough soft and tender.
- Baking soda - Baking soda helps the cookie dough spread.
- Egg yolk - Egg binds the ingredients together. Use a room temperature egg yolk so it spreads evenly in the cookie dough.
- Vanilla extract - Vanilla extract adds complexity and sweetness to the cookie dough. For a stronger vanilla flavor, use vanilla bean paste.
- Chocolate chips - We recommend semi-sweet chocolate chips because they are the perfect balance of sweet and rich.
- Kosher Salt - Kosher salt enhances the flavors of the cookies.
See recipe card for quantities.
Substitutions
- Red miso paste - While we prefer white miso paste, you can use red miso paste for a deeper miso flavor.
- Gluten-free - Use gluten-free all purpose flour to make these cookies gluten free.
- Chocolate chips - Use dark chocolate chips instead of semi-sweet if you prefer the richer and lightly bitter taste of dark chocolate. You can also use milk chocolate or white chocolate for a sweeter alternative.
Variations
- Less chocolatey - We are chocolate lovers so these cookies are very chocolatey. If you want a lower chocolate to cookie ratio, only use one third cup of chocolate chips.
- Extra chocolatey - If you want to make these miso cookies even more chocolatey, add another one third cup of chocolate chips to the dough or some cocoa powder.
- Nuts - Add chopped walnuts or pecans for an extra hearty and rich crunch.
- No toffee - We like toffee because it adds a rich caramel flavor, but you can also omit it if you a prefer a lighter less rich cookie.
See recipe card for quantities.
Instructions
- Prepare oven and baking sheet - Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Make brown butter - Heat a skillet or saucepan on medium heat. Add the sliced butter to the pan and whisk as the butter cooks. The butter will foam then start to brown and form small brown flecks. The butter will be golden brown and have a nutty aroma. Remove from heat and whisk in miso paste until combined then pour the mixture into a measuring cup to confirm the liquid measures a half cup. It’s okay if it’s slightly over. For more browned butter tips, check out our tutorial on How to Brown Butter. (Photo 1, 2, and 3)
- Add butter and sugar - In a mixing bowl or the bowl of a stand mixer, add the browned butter and miso mixture, granulated sugar, and brown sugar. (Photo 4)
- Whisk butter and sugar - Whisk browned butter and miso mixture, granulated sugar, and brown sugar until light and fluffy. Reduce the speed to low and add the vanilla and egg until combined. (Photo 5 and 6)
- Mix dry ingredients - Mix in flour, baking powder, baking soda, and kosher salt until just mixed. Scrape the sides and bottom of the bowl with a silicone spatula to ensure all the ingredients are combined. Do not over mix or the dough will become dense. (Photo 7 and 8)
- Fold in toffee and chocolate - Fold in chocolate chips and toffee bits. (Photo 9)
- Scoop - Use a cookie scoop, spoon, or measuring cup to scant scoop and form ¼ cup dough balls. Alternatively, you can make smaller cookies by forming 2 tablespoon (1¼ inch) dough balls. Place them on the baking sheet with at least 2 inches of space around each one to make room for spreading. (Photo 10)
- Chill - Cover the baking sheets loosely with wrap (e.g. a clean dish cloth, plastic wrap, beeswax wrap, foil, etc.) and refrigerate for at least one hour or as long as 2 days. This will allow the caramel and miso flavor to develop.
- Bake - Bake the cookies on the middle rack one tray at a time for 10-12 minutes. The edges will be deep golden brown and the tops a light golden brown. Use a large biscuit cutter or cookie cutter that is wider than the cookies and move it in a circular motion to make the cookies round. For a crispier cookie, bake for 1-2 minutes longer. (Photo 11 and 12)
Remove and cool - Remove the cookies from the oven and allow them to cool until they are set. Repeat the process with the remaining cookie dough.
Pro tip - When you add the miso paste to the brown butter, make sure to mix it in well so it is well incorporated and there aren't and big chunks of miso.
Storage
Store these miso cookies in an air-tight container and keep in a cool, dry place for up to 7 days. You can also freeze the cookies for up to 1 month. To freeze, let the cookies reach room temperature then place them in a storage bag, press out the air, and seal them. When you are ready to eat them, thaw them in the fridge or on the counter. To warm them, heat at 300°F on a baking sheet for 2 to 3 minutes or microwave them briefly.
Baking Tips
- Use an aluminum baking sheet for even heating and line the baking sheet with parchment paper to minimize sticking and cleanup time.
- Don't over-mix the dough to ensure the cookies spread evenly and have a light texture. Over mixing can make the cookies tough.
- Bake on the middle rack for even baking. If you are baking more than one sheet of cookies, place the racks in the top and bottom thirds of the oven. Rotate the baking sheets halfway through baking to ensure the cookies bake evenly.
- Make the cookies round by placing a large cookie cutter over the cookies as soon as they come out of the oven. Then make a swirling movement to form the perimeter of the cookie into a circle.
- The longer you allow the cookie dough to rest, the more developed the flavors will be. For a deeper caramel and miso flavor, allow the cookie dough to rest overnight.
Recipe FAQs
Miso adds a uniquely savory and delicious element to the cookies. It also enhances the rich toffee caramel flavor of the cookies.
Miso can be used to add umami flavor to any so many baked goods! We love it in cookies, scones, but you can use it for so many other sweets and desserts too.
Yes, besides toffee, you can substitute with different types of chocolate chips (dark chocolate, white chocolate, butterscotch chips). You can also add flaky salt for a savory finish.
You need to make sure you have the correct flour, sugar, and butter ratio. Double check to make sure you use the correct amount of flour and don't pack it. Also, don't add too much sugar or the cookies will spread too much.
There are several factors that determine whether cookies will be chewy or crunchy including the ingredients and baking time and temperature. Cookies that are baked at a lower temperature for shorter amount of time will be chewier. Also, cookies that use brown sugar instead of white sugar will be softer and chewier. Finally, cookies with a high fat content from butter will also be chewier.
In order to make even sized cookies, use a cookie dough scooper. When using it, scrape excess cooking dough off the scooper using the edge of the bowl then place the dough onto the baking sheet.
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Miso Toffee Chocolate Chip Cookies
Equipment
- 1 whisk
Ingredients
- 8 tablespoon butter room temperature
- ¼ cup granulated sugar
- ¾ cup dark brown sugar packed
- 1 teaspoon vanilla extract
- 2 tablespoon white miso paste
- 1 large egg room temperature
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup chocolate chips
- ½ cup toffee bits
Instructions
- Prepare oven and baking sheet - Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Make brown butter - Heat a skillet or saucepan on medium heat. Add the sliced butter to the pan and whisk as the butter cooks. The butter will foam then start to brown and form small brown flecks. The butter will be golden brown and have a nutty aroma. Remove from heat and whisk in miso paste until combined then pour the mixture into a measuring cup to confirm the liquid measures a half cup. It’s okay if it’s slightly over.8 tablespoon butter, 2 tablespoon white miso paste
- Whisk butter and sugar - In a mixing bowl or the bowl of a stand mixer, whisk the browned butter and miso mixture, granulated sugar, and brown sugar until light and fluffy. Reduce the speed to low and add the vanilla and egg until combined.¼ cup granulated sugar, ¾ cup dark brown sugar, 1 teaspoon vanilla extract, 1 large egg
- Mix dry ingredients - Fold in flour, baking powder, baking soda, and kosher salt until just mixed. Scrape the sides and bottom of the bowl with a silicone spatula to ensure all the ingredients are combined. Do not over mix or the dough will become dense. Fold in chocolate chips and toffee bits.1½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, 1 cup chocolate chips, ½ cup toffee bits
- Scoop - Use a cookie scoop, spoon, or measuring cup to scant scoop and form ¼ cup dough balls. Alternatively, you can make smaller cookies by forming 2 tablespoon (1¼ inch) dough balls. Place them on the baking sheet with at least 2 inches of space around each one to make room for spreading.
- Chill - Cover the baking sheets loosely with wrap (e.g. a clean dish cloth, plastic wrap, beeswax wrap, foil, etc.) and refrigerate for at least one hour or as long as 2 days. This will allow the caramel and miso flavor to develop.
- Bake - Bake the cookies on the middle rack one tray at a time for 10-12 minutes. The edges will be deep golden brown and the tops a light golden brown. For a crispier cookie, bake for 1-2 minutes longer.
- Remove and cool - Remove the cookies from the oven and allow them to cool until they are set. Repeat the process with the remaining cookie dough. Top with flaky sea salt, if desired.
Video
Notes
Top tips
- Use an aluminum baking sheet for even heating and line the baking sheet with parchment paper to minimize sticking and cleanup time.
- Don't over-mix the dough to ensure the cookies spread evenly and have a light texture. Over mixing can make the cookies tough.
- Bake on the middle rack for even baking. If you are baking more than one sheet of cookies, place the racks in the top and bottom thirds of the oven. Rotate the baking sheets halfway through baking to ensure the cookies bake evenly.
- The longer you allow the cookie dough to rest, the more developed the flavors will be. For a deeper caramel and miso flavor, allow the cookie dough to rest overnight.
- To form perfectly round cookies, use a biscuit cutter or cookie cutter that is wider than the cookies, place it over the cookies when they are fresh out of the oven, and move in a circular motion to make the cookies round.
- To make smaller cookies, form 2 tablespoon (1¼ inch) dough balls and bake closer to 10 minutes. This will yield 18-20 cookies instead of 10.
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