Ingredients
• ¾ cup (1½ sticks) unsalted butter, softened
• ¾ cup packed dark brown sugar
• ¼ cup granulated sugar
• 1 large egg + 1 yolk
• 1 tbsp white miso paste (not red—white is milder, sweeter)
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp cornstarch (for softness)
• ¾ tsp baking soda
• ½ tsp sea salt
• 1½ cups dark chocolate chunks (70% or higher—chopped bars, not chips)
• Flaky sea salt for finishing
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- In a stand mixer, beat butter and both sugars until light and fluffy (~3 mins). Add egg, yolk, miso, and vanilla; mix until smooth and glossy (miso will fully incorporate).
- Whisk flour, cornstarch, baking soda, and salt. Gradually mix into wet ingredients just until combined. Fold in chocolate chunks.
- Chill dough at least 1 hour (miso needs time to meld; chilling prevents overspreading).
- Scoop 3-tbsp mounds (use a #20 cookie scoop). Place 3″ apart on sheets.
- Bake 11–12 mins—edges golden and set, centers still soft and puffed.
- Immediately sprinkle with flaky sea salt. Cool on sheet 10 mins (centers stay chewy).
PREP TIME & NUTRITION :
Prep Time: 15 mins (+1 hr chill), Cook Time: 12 mins, Total Time: 1 hr 27 mins, Yield: 16 cookies
Calories: 210, Net Carbs: 26g, Fats: 12g, Protein: 3g
✅ Lower-sugar option: Use monk fruit brown sugar blend + sugar-free chocolate — net carbs drop to ~6g/cookie.
✅ Miso adds probiotics and umami—no soy aftertaste, just deep, balanced richness.