• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Heirloom Pantry

  • Recipes
    • Appetizers
    • Brunch
    • Dinner
    • Dogs
    • Dressings and Sauces
    • Drinks
    • Main Course
    • Pasta
    • Sides
    • Soups and Stews
    • Sweets
  • ENTERTAINING
  • Lifestyle
  • SHOP
    • Shop Our Kitchen
    • Amazon Shop
    • Promotions & Codes
  • About
    • Bio
    • Connect
    • The Heirloom Pantry Newsletter
menu icon
go to homepage
  • Spring Recipes
  • Recipes
  • About
  • Shop
  • Subscribe
  • Promotions
  • Follow Along

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Spring Recipes
    • Recipes
    • About
    • Shop
    • Subscribe
    • Promotions
  • Follow Along

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    The Heirloom Pantry » Recipe Index

    Miso Toffee Chocolate Chip Cookies

    Published: May 11, 2023 by Kathleen Higashiyama · The following content may contain affiliate links. When you click and shop the links, we receive a commission.

    10 shares
    • Share
    • Tweet
    Jump to Recipe Jump to Video Print Recipe
    Miso toffee brown butter chocolate chip cookies Pinterest pin.

    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.

    Miso toffee browned butter chocolate chip cookies on a parchment paper-lined baking tray with a spoonful of miso.

    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!

    Jump to:
    • About Miso Toffee Chocolate Chip Cookies
    • Ingredients
    • Substitutions
    • Variations
    • Instructions
    • Storage
    • Baking Tips
    • Recipe FAQs
    • Related Recipes
    • Did You Like This Recipe?
    • Miso Toffee Chocolate Chip Cookies
    • Top tips

    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

    Ingredients to make miso toffee chocolate chip cookies, flour, baking soda and powder, kosher salt, toffee bits, chocolate chips, vanilla, brown and granulated sugar, egg, butter, and miso.
    • 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

    Steps to make miso toffee chocolate chip cookies, including browning the butter, adding the miso, and adding sugars, butter, and miso to a mixing bowl.
    • 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)
    Steps to make miso toffee chocolate chip cookies, including whisking the sugars, browned butter, miso, egg, and vanilla, folding in flour, baking soda and powder, and kosher salt.
    • 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)
    Steps to make miso toffee chocolate chip cookies, including folding in the toffee bits and chocolate chips, scooping into dough balls, baking, and forming into round cookies.
    • 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

    What does miso add to the cookies?

    Miso adds a uniquely savory and delicious element to the cookies. It also enhances the rich toffee caramel flavor of the cookies.

    What is miso used for in baking?

    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.

    Can I add other flavors to miso chocolate chip cookies?

    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.

    How do I prevent the cookies from spreading too much?

    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.

    What makes cookies chewy vs crunchy?

    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.

    How do you make equal sized cookies?

    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.

    Hands breaking apart a miso toffee browned butter chocolate chip cookies with warm melted chocolate in the center.

    Related Recipes

    • Mochi-stuffed peanut butter and miso cookies stacked with a bite taken out.
      Peanut Butter Mochi Cookies with Miso
    • Closeup of browned butter blondie brownies with flaky sea salt.
      Browned Butter Brownie Blondies
    • Miso caramel popcorn in small red and white striped movie popcorn boxes.
      Miso Caramel Popcorn
    • Crispy chewy chocolate chip walnut cookies stacked on a marble cake stand.
      Crispy Chewy Chocolate Chip Walnut Cookies

    Did You Like This Recipe?

    Love this miso chocolate chip cookies recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & consider leaving a comment below. Thanks!

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this recipe, tag #theheirloompantry so we can see your toffee cookies!

    Miso toffee browned butter chocolate chip cookies on a parchment paper-lined baking tray with a spoonful of miso.
    Print Recipe Pin Recipe
    5 from 2 votes

    Miso Toffee Chocolate Chip Cookies

    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.
    Prep Time15 minutes mins
    Cook Time10 minutes mins
    Chill Time1 hour hr
    Total Time1 hour hr 25 minutes mins
    Course: Desserts, Sweets
    Cuisine: American, Japanese
    Servings: 10 cookies
    Calories: 328kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 whisk
    • 1 mixing bowl
    • 1 handheld mixer or stand mixer
    • 1 cookie dough scooper
    • 1 parchment paper
    • 1 baking sheet
    • 1 cooling rack

    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.

    Nutrition

    Calories: 328kcal | Carbohydrates: 56g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 380mg | Potassium: 130mg | Fiber: 1g | Sugar: 40g | Vitamin A: 183IU | Vitamin C: 0.02mg | Calcium: 75mg | Iron: 1mg
    Keyword: heath bar cookies, miso chocolate chip cookies, miso cookies, toffee chocolate chip cookies, toffee cookies, toffee cookies recipe
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

    More Recipe Index

    • What to serve with roasted chicken, including pan fried potatoes, asparagus, broccolini, risotto, and more.
      What to Serve With Roasted Chicken: 20 Tasty Dishes
    • Strawberry mochi, or ichigo daifuku, stuffed with a fresh strawberry and shiroan/ anko (white bean paste) cut in half and served on a plate.
      How to Make Strawberry Mochi (Ichigo Daifuku)
    • Strawberry lemonade shortbread cookies made with dehydrated strawberries, topped with a lemon glaze, and decorated with fresh strawberries and lemons.
      Strawberry Lemonade Shortbread Cookies
    • What goes with cornbread, including turkey chili, quinoa-stuffed bell peppers, BBQ slow cooker BBQ chicken, hot honey, and more.
      What Goes With Cornbread: 20 Tasty Dishes

    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Alec and Kat with Paisley and Peeps on the beach

    Welcome! We're Kat and Alec, the recipe developers, food photographers, and authors behind The Heirloom Pantry. Here you'll find approachable elevated recipes, thoughtful entertaining tips, and sustainability practices you can weave into your everyday routine.

    More about us →

    Spring Recipes

    • Edible flower shortbread cookies with a lemon zest vanilla bean glaze.
      Edible Flower Shortbread Cookies
    • What to serve with baked potatoes, including cast iron skillet chicken breast, herbed roasted garlic butter, crispy prosciutto, and buttery fish with crispy skin.
      What to Serve With Baked Potatoes: 20 Tasty Ideas
    • Broiled miso-glazed salmon on a bed of Japanese rice topped with toasted sesame seeds and scallions and served with chopsticks.
      Broiled Miso-Glazed Salmon
    • Japanese fruit sandwich (sando) made with shokupan (white bread) and filled with fresh honey whipped cream and fresh fruit, including kiwi, mandarin oranges, and strawberries.
      Fruit Sando (Japanese Fruit Sandwich)
    • Honey lavender simple syrup in a glass carafe for lattes, tea, cocktails, and more.
      Honey Lavender Simple Syrup
    • Fried potato mochi with parmigiano-reggiano on striped blue Japanese ceramic plates.
      Fried Potato Mochi

    As Featured In

    The Heirloom Pantry As Featured In

    Popular Recipes

    • The best side dishes to serve with salmon, including asparagus, corn, quinoa arugula salad, and roasted potatoes.
      15 Best Salmon Side Dishes
    • White and brown fotzu waiting for bowl of bone broth.
      How to Make Beef Bone Broth for Dogs
    • Spicy Kewpie Mayo Sauce in a glass bowl. Kewpie Mayo, togarashi, Sriracha, sesame oil, mirin.
      Spicy Kewpie Mayo (Sauce for Poke, Sushi, and More)
    • Glowing Skin Miracle Green Juice - The Heirloom Pantry
      Glowing Skin Green Juice
    • Furikake Salmon with Kewpie mayo on a sheet pan with a spatula.
      Baked Furikake Salmon with Kewpie Mayo
    • matcha cookies in a pile
      Matcha Cookies (Soft and Chewy)
    The Heirloom Pantry shop page.

    Footer

    ↑ back to top

    Recipes

    About

    Shop

    Contact

    Privacy Policy

    Effortless Recipes

    Signup for new recipes, kitchen tips, and more!

    You can unsubscribe anytime. For more details, review our Privacy Policy.

    Thank you!

    You have successfully joined our subscriber list.

    Copy-of-The-Heirloom-Pantry-Typography-Logo

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 The Heirloom Pantry, LLC®