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Miso Chocolate Chip Cookies
Cambrea Gordon · cambreabakes.com · Original Recipe
Rich brown butter, melty dark chocolate, and a hint of umami miso make these brown butter miso chocolate chip cookies totally irresistible. They have the perfect balance of sweet and savory, with cris
3
chewiness
3
crispiness
2
cakeyness
2
thickness
2
spread
4
richness
2
sweetness
3
complexity
richbuttery
Ingredients
unsalted butter14 tbsp (199g)
white miso paste3 tbsp (27g)
all-purpose flour(*See notes below for measuring*)2 cup (250g)
baking soda0.75 tsp (5g)
baking powder0.5 tsp (2g)
fine sea salt0.25 tsp (1g)
light brown sugar(packed)0.5 cup (70g)
granulated sugar0.5 cup (100g)
egg(room temperature)1 each (50g)
egg yolk(room temperature)1 each (18g)
vanilla extract2 tsp (6g)
bittersweet chocolate wafers(plus more for topping)1 cup (140g)
chopped semi-sweet chocolate bar0.5 cup (70g)
Total dough weight937g
Process
- Mixing
- creaming
- Butter
- browned
- Eggs
- whole
- Bake Temp
- 350°F (177°C)
- Bake Time
- 10-12 min
- Chill
- None
- Yield
- ~17 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 1.3. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.26 (32th percentile)
Flour:Sugar1.47 (65th percentile)
Brown:White Sugar0.70 (36th percentile)
Egg:Flour0.38 (85th percentile)
Chocolate:Flour0.84 (49th percentile)
Fat %21.2 (90th percentile)
Sugar %18.1 (40th percentile)
Hydration0.38 (79th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.26
Flour:Sugar
1.47
Brown:White Sugar
0.70
Egg:Flour
0.38
Chocolate:Flour
0.84
Fat %
21.2
Sugar %
18.1
Flour %
26.7
Hydration
0.38