Miso Caramel Chocolate Chip Cookies (Print Version)

Chewy cookies featuring chocolate chips, soft caramel pieces, and white miso for a unique sweet-salty flavor profile.

# List of Ingredients:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup packed light brown sugar
06 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 1 tablespoon white miso paste
09 - 2 teaspoons pure vanilla extract

→ Add-Ins

10 - 1 1/2 cups semi-sweet chocolate chips
11 - 1/2 cup soft caramels, chopped into small pieces

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
03 - Beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, beating well after each. Mix in miso paste and vanilla extract until smooth.
05 - Gradually mix dry ingredients into wet ingredients until just combined.
06 - Fold in chocolate chips and chopped caramels until evenly distributed.
07 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 11-13 minutes until edges are golden but centers appear slightly underbaked.
09 - Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The miso deepens the caramel notes in ways sea salt alone never could, making each bite feel surprisingly sophisticated
  • These cookies strike that perfect balance between chewy centers and crisp edges that everyone argues about at parties
02 -
  • Underbaking slightly is nonnegotiable because these continue cooking on the hot baking sheet and that contrast between crisp edges and chewy centers is the whole point
  • Room temperature ingredients prevent the dough from separating and creating greasy cookies with a strange texture
03 -
  • Chop your caramels while they're cold from the refrigerator to prevent them from turning into a sticky mess
  • Let the dough rest for 30 minutes before baking to develop deeper flavor and prevent excessive spreading

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