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Umami White Chocolate Miso Japanese Cookies

Want to make your white chocolate cookies stand out? Just add a lump of miso to your cookie dough, and voil!a You’ll get miso cookies, one of many famous Japanese cookies with a great union of umami and sweet. With only a few easy steps, you can create cookies that are sweet and lightly savoury. [Go straight to recipe]

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If you are craving sweet afternoon snacks, but are not a fan of bold and in-your-face sweetness, you’ll find these Miso White Chocolate Cookies very palatable. These cookies are lightly crisp on the outside, soft and chewy on the inside, with a touch of umami flavour and milkiness (from the milk chocolate).

What Is Miso? Will It Ruin Cookie Taste and Texture?

Even though it’s mostly favoured for strongly-flavoured cuisine, who would have thought that a tiny chunk of miso could add a mind-blowing flavour to your cookies?

The hint of umami added by the miso will create a balance between the sweet and salty flavours. If you are feeling tentative towards the savouriness of it, you can opt for white miso as it serves a milder punch.

The combination of white miso with white chocolate couverture as mix-ins for your cookies is definitely a must-try.

As for texture, miso adds extra moisture to the dough, and gives you a chewier cookie. If that’s your type of cookies, give this a try!

With the right amount of miso paste, what you get here is a cookie with a slight crisp exterior, and a nice soft and chewy cookie inside.

Enhance Your Cookie-Baking Game with Brown Butter

Brown butter is a real weapon when it comes to baking. We used it in these gula melaka brown butter dark chocolate brownies, and it was amazing. But, what about cookies? How does it affect the texture and taste of the cookies?

Going for brown butter instead of regular melted butter will undoubtedly add a richer flavour to your cookies.

It can be tricky to brown butter perfectly, but with the right technique, you’ll give your cookies an exciting nutty, toasty, caramel, butterscotch sapidity to the cookie.

When you brown butter, ~15% of moisture is lost through evaporation. When you want a chewy cookie, moisture is key. However, this recipe has already accounted for that, and you won’t have to tweak the recipe for a soft and chewy cookie. The miso adds added moisture as well to make up for it.

Tips To Store Your Cookie Dough

While this is an easy and quick cookie recipe, sometimes, we just don’t have the time to bake. For those moments when we need a freshly baked cookie, the best solution is to store your dough properly for a later time.

For the unbaked white chocolate miso cookie dough, you can store it for ~2-3 weeks in the freezer.

An important note is after you freeze your cookie dough, let the dough sit at room temperature for at least 15 minutes before baking it.

White Chocolate Miso Cookies

Yield: ~15 cookies (50g each)

Ingredients

Cookie Dough

200g unsalted butter
125g brown sugar
75g granulated sugar
50g white miso paste
2 medium eggs, room temperature
325g all purpose flour
4g baking soda
2g salt
100g white chocolate couverture

Directions

Cookie Dough

In a saucepan, melt 200g of butter over medium heat. Stir constantly until the colour changes to a toasty-brown colour. Once the colour has changed and once it has a nutty-caramel smell, take the pan off the heat. You will also see tiny, black specks.
In a large bowl, add in the miso paste and pour the hot brown butter over it. Using a whisk, mix until well-combined, it will foam a little — keep mixing until it’s combined and it stops foaming. Let it cool down for a few minutes.
After the brown butter miso mix has cooled down, add in brown sugar, granulated sugar, and salt and mix until it’s well-combined.
Adding one egg at a time to the wet mixture, beat slowly until it’s homogeneous.
Sift in flour and baking soda to the wet ingredients, and gently fold them using a spatula until it’s well incorporated. Do not overmix.
Add in the white chocolate, and gently fold them until there are no specks of flour left.
Cover the bowl with a cling wrap and chill them in the refrigerator for one hour, or you can leave it overnight to develop more flavour.
Preheat your oven to 180°C.
Using a medium-sized ice cream scoop, scoop your dough into a ball of roughly 50g each. If you don’t have an ice cream scoop, just divide the dough into equal pieces of 15 cookies. Place them in a parchment-lined baking tray, leaving at least 2 inches of space between each cookie.
Bake your cookie dough for 10 - 12 minutes on the middle rack or until the edges are golden brown. Your cookies should have a crusty exterior, with a little bit of chewiness and crispiness on the edge of the cookies.

Storage: Store baked cookies in an airtight container once it has cooled down, it can last up to three days. Best served while it’s warm. You can reheat the cookies in a preheated oven at 150°C for five minutes.