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        "name": "Do these taste like miso?",
        "answerCount": 1,
        "acceptedAnswer": {
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          "text": "This is probably the most asked question and the answer is not really. These have a nutty savoriness to them that tastes delicious but the miso is undetectable. ",
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        "name": "Can you skip the miso?",
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        "acceptedAnswer": {
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          "text": "This cookie was recipe tested for the use of miso. If you want another good chocolate chip cookie, try my Brown Butter Chocolate Chip Cookies! ",
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        "@type": "Recipe",
        "name": "Miso Chocolate Chip Cookies",
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        "description": "This Miso Chocolate Chip Cookie recipe is the best of so many worlds. The ends are slightly crispy and chewy with a super soft center. The miso adds a wonderful, unexpected savory element to this sweet chocolate chip cookie. ",
        "datePublished": "2023-11-29T17:04:00+00:00",
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        "prepTime": "PT15M",
        "cookTime": "PT14M",
        "totalTime": "PT89M",
        "recipeIngredient": [
          "1 3/4 cups all-purpose flour ((210 grams))",
          "3/4 teaspoon baking powder",
          "1/2 teaspoon baking soda",
          "5 tablespoons unsalted butter (at room temperature)",
          "2 tablespoons white sweet miso paste",
          "1/2 cup light or dark brown sugar",
          "1/2 cup granulated sugar",
          "1/2 teaspoon pure vanilla extract",
          "1 large egg",
          "4 ounces dark chocolate  (chopped into shards )"
        ],
        "recipeInstructions": [
          {
            "@type": "HowToStep",
            "text": "In a large bowl, whisk together the flour, baking powder and baking soda. Set aside.",
            "name": "In a large bowl, whisk together the flour, baking powder and baking soda. Set aside.",
            "url": "https://www.acozykitchen.com/miso-chocolate-chip-cookies#wprm-recipe-37623-step-0-0"
          },
          {
            "@type": "HowToStep",
            "text": "Add the unsalted butter, miso, sugars and vanilla extract to the bowl of a stand-up mixer. (Alternatively, you can do this in a large bowl and use an electric hand mixer.) Cream the ingredients together until light and fluffy, about 3 minutes.",
            "name": "Add the unsalted butter, miso, sugars and vanilla extract to the bowl of a stand-up mixer. (Alternatively, you can do this in a large bowl and use an electric hand mixer.) Cream the ingredients together until light and fluffy, about 3 minutes.",
            "url": "https://www.acozykitchen.com/miso-chocolate-chip-cookies#wprm-recipe-37623-step-0-1"
          },
          {
            "@type": "HowToStep",
            "text": "Crack in the egg and beat just until it’s combined. Add the flour and mix once more just until you no flour speckles appear. Add the chopped chocolate and mix one last time.",
            "name": "Crack in the egg and beat just until it’s combined. Add the flour and mix once more just until you no flour speckles appear. Add the chopped chocolate and mix one last time.",
            "url": "https://www.acozykitchen.com/miso-chocolate-chip-cookies#wprm-recipe-37623-step-0-2"
          },
          {
            "@type": "HowToStep",
            "text": "You can either use a large cookie scoop (that holds 3 tablespoons of cookie dough) or a medium cookie scoop (that holds 1 1/2 tablespoons cookie dough).",
            "name": "You can either use a large cookie scoop (that holds 3 tablespoons of cookie dough) or a medium cookie scoop (that holds 1 1/2 tablespoons cookie dough).",
            "url": "https://www.acozykitchen.com/miso-chocolate-chip-cookies#wprm-recipe-37623-step-0-3"
          },
          {
            "@type": "HowToStep",
            "text": "Scoop out balls of cookie dough onto a baking sheet and transfer to the fridge to chill for 1 hour. You can also freeze the entire portion of cookie dough or half of it (instructions to do so in this post).",
            "name": "Scoop out balls of cookie dough onto a baking sheet and transfer to the fridge to chill for 1 hour. You can also freeze the entire portion of cookie dough or half of it (instructions to do so in this post).",
            "url": "https://www.acozykitchen.com/miso-chocolate-chip-cookies#wprm-recipe-37623-step-0-4"
          },
          {
            "@type": "HowToStep",
            "text": "Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.",
            "name": "Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.",
            "url": "https://www.acozykitchen.com/miso-chocolate-chip-cookies#wprm-recipe-37623-step-0-5"
          },
          {
            "@type": "HowToStep",
            "text": "Transfer 6 balls of dough onto the prepared baking sheet, spacing them a part because these do spread. Place in the oven and bake for about 12 to 14 minutes, until the edges are lightly golden brown. When they come out of the oven, they’ll be slightly puffy but will fall when cooled. Repeat the baking process with the remaining 4 cookies.",
            "name": "Transfer 6 balls of dough onto the prepared baking sheet, spacing them a part because these do spread. Place in the oven and bake for about 12 to 14 minutes, until the edges are lightly golden brown. When they come out of the oven, they’ll be slightly puffy but will fall when cooled. Repeat the baking process with the remaining 4 cookies.",
            "url": "https://www.acozykitchen.com/miso-chocolate-chip-cookies#wprm-recipe-37623-step-0-6"
          },
          {
            "@type": "HowToStep",
            "text": "Sprinkle with flaky sea salt, if you like!",
            "name": "Sprinkle with flaky sea salt, if you like!",
            "url": "https://www.acozykitchen.com/miso-chocolate-chip-cookies#wprm-recipe-37623-step-0-7"
          }
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          "ratingValue": "4.56",
          "ratingCount": "63",
          "reviewCount": "9"
        },
        "review": [
          {
            "@type": "Review",
            "reviewRating": {
              "@type": "Rating",
              "ratingValue": "4"
            },
            "reviewBody": "Made these just yesterday. They puffed up in the oven like you said they would, however, they didn't flatten as they cooled. Making them more cake-like. Not sure if something went wrong in the mixing process of things that I missed. I will try making them again soon to see what I need to be doing differently. They are still tasty, don't get me wrong - just not what I hoped for them to be.",
            "author": {
              "@type": "Person",
              "name": "Siena"
            },
            "datePublished": "2025-01-27"
          },
          {
            "@type": "Review",
            "reviewRating": {
              "@type": "Rating",
              "ratingValue": "5"
            },
            "reviewBody": "I just had red miso on hand, so I used a Tbsp less and added an extra Tbsp of butter. I also reduced the sugars a little and used mini chocolate chips and dark chocolate chips since I didn't feel like chopping. And i must admit to just eyeballing the flour amount, but they were really good. I took one batch out earlier and left one in a little later because I like softer cookies and my husband likes crispier. I also baked a few in my cast iron bacon grease skillet, and that had a very interesting flavor.",
            "author": {
              "@type": "Person",
              "name": "Cecily Sidgwick"
            },
            "datePublished": "2025-01-19"
          },
          {
            "@type": "Review",
            "reviewRating": {
              "@type": "Rating",
              "ratingValue": "4"
            },
            "reviewBody": "I made these as directed. The texture is divine. They are chewy, I took them out of the oven when they were golden but still slightly undone in the center. That is key. The miso flavor is not very noticeable when baked. It was more pronounced in the raw dough. I might try to add more miso next time.",
            "author": {
              "@type": "Person",
              "name": "Emily"
            },
            "datePublished": "2024-10-05"
          },
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            "@type": "Review",
            "reviewRating": {
              "@type": "Rating",
              "ratingValue": "5"
            },
            "reviewBody": "I've made these three times now and they just keep getting better!! I'm not sure if it's just my climate- but they are some of the softest, chewiest, cookies I've ever made.\r\nWeighing the flour is a must!! Also letting the ingredients get to room temp also really helps. \r\nThank you for this amazing recipe!! Adore your blog!",
            "author": {
              "@type": "Person",
              "name": "Allie"
            },
            "datePublished": "2024-07-05"
          },
          {
            "@type": "Review",
            "reviewRating": {
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              "ratingValue": "5"
            },
            "reviewBody": "Family loves these but make sure to measure them in grams for a consistent outcome. The cup measurements don’t come out the same.",
            "author": {
              "@type": "Person",
              "name": "Josh"
            },
            "datePublished": "2024-03-23"
          },
          {
            "@type": "Review",
            "reviewRating": {
              "@type": "Rating",
              "ratingValue": "5"
            },
            "reviewBody": "These cookies are insanely good! I’ve made so many chocolate chip cookie recipes and this is my new go-to recipe! I used room temp coconut oil instead of butter, coconut sugar and Einkorn flour (210 grams) and I can’t believe how delicious they are. Taste like they’re from an awesome little bakery. Just a hint of miso to add a mysterious depth of flavour.",
            "author": {
              "@type": "Person",
              "name": "Christine"
            },
            "datePublished": "2024-03-01"
          },
          {
            "@type": "Review",
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              "ratingValue": "5"
            },
            "reviewBody": "Tasty! I used heaped tbsp's of red miso but the final mixture ended up much too dry and crumbly, so I added an egg and baked for 13 minutes. \r\n\r\n90g soft brown sugar \r\n100g granulated sugar \r\n76g of butter = 5 tbsp \r\n2 large eggs instead of 1\r\n\r\nExcellent result.",
            "author": {
              "@type": "Person",
              "name": "Leslie"
            },
            "datePublished": "2023-12-17"
          },
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            "@type": "Review",
            "reviewRating": {
              "@type": "Rating",
              "ratingValue": "4"
            },
            "reviewBody": "Love these cookies! They are perfect if you are looking for something that’s not too sweet. Mine did not really spread much but I still think they are delicious and one of the best cookie doughs I’ve ever tasted!",
            "author": {
              "@type": "Person",
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            },
            "datePublished": "2023-12-10"
          },
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            "@type": "Review",
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              "ratingValue": "5"
            },
            "reviewBody": "Let's talk how absolutely fabulous these taste with a splash of bourbon!",
            "author": {
              "@type": "Person",
              "name": "helen gaffney"
            },
            "datePublished": "2023-11-26"
          }
        ],
        "recipeCategory": [
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          "servingSize": "10 g",
          "carbohydrateContent": "32 g",
          "proteinContent": "4 g",
          "fatContent": "11 g",
          "saturatedFatContent": "7 g",
          "cholesterolContent": "34 mg",
          "sodiumContent": "66 mg",
          "fiberContent": "2 g",
          "sugarContent": "13 g",
          "calories": "244 kcal"
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