These small batch miso chocolate chip cookies are perfect to make when you have a craving for cookies but don’t want to make a full batch! These cookies are rich, soft, and gooey— they’re the BEST cookies ever!
What you’ll need to make these Small Batch Miso Chocolate Chip Cookies:
- Butter: I prefer to use cultured butter when I can— it’s creamier and has a more pronounced butter flavor, this really makes a difference in flavor!
- White miso paste: I recommend using white miso for this recipe, other kinds of miso will be too “strong” in flavor and fragrance.
- Brown sugar
- White sugar
- Egg
- All purpose flour
- Baking powder
- Baking soda
- Vanilla extract
- Chocolate chips: I prefer to use semi-sweet chocolate chips for this recipe.
How to make this recipe at home:
These small batch miso chocolate chip cookies can be made in one bowl and make about 12-13 cookies!
Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set it aside.
In a large mixing bowl, using a hand mixer or whisk, beat butter, white sugar, and brown sugar until it is fluffy and light brown in color. Creaming the butter and sugar helps create air bubbles, making the cookies fluffy and soft!
Next, add the white miso paste, egg, and vanilla extract and beat just until combined.
Now, add the dry ingredients— all purpose flour, baking powder, baking soda, and chocolate chips. Mix just until combined and homogeneous.
Using a 1.5-tablespoon cookie scoop, scoop the cookie dough onto the parchment-lined baking sheet, leaving some space in between each one.
Bake for 8-10 minutes or until the edges are golden brown and the tops are set. Remove the baking sheet from the oven and allow them to cool on the baking sheet for 10-15 minutes. (Or enjoy warm with a scoop of ice cream!)
FAQ + Tips:
Yes! This cookie dough freezes really well.
There are two ways you can freeze the cookie dough:
1. Transfer the cookie dough onto a sheet of parchment paper and tightly roll it into a log. Pinch the ends of the parchment paper to keep the cookie dough from drying out and store it in the freezer for up to 1 month. When you’re ready to bake, slice the cookie dough log into 1/4-inch slices and bake. You may need to extend the baking time for an extra 1-2 minutes if baking frozen cookie dough.
2. Scoop the cookie dough onto a parchment-lined baking sheet and transfer it to the freezer. Allow the cookie dough to freeze for 30 minutes-1 hour. Once frozen, transfer the cookie dough to a freezer-safe bag. These can last up to a month in the freezer. Follow the same baking instructions but extend the baking time for an additional 1-2 minutes!
Watch how to make these small batch miso chocolate chip cookies:
Other baking recipes you may like:
- Peach Cobbler Bread
- Kimchi Cheese Biscuits
- Miso White Chocolate Chip Cookies
- Brown Butter Chocolate Chip Banana Bread
- Earl Grey Sponge Cake
- Dark Chocolate Mochi Brownies
Ingredients
- 4 tablespoons salted butter, melted
- 2 tablespoons white miso paste
- ¼ cup brown sugar
- 2 tablespoons white sugar
- 1 egg
- ¾ cup all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
Instructions
Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set it aside.
In a large mixing bowl, using a hand mixer or whisk, beat butter, white sugar, and brown sugar until it is fluffy and light brown in color. Creaming the butter and sugar helps create air bubbles, making the cookies fluffy and soft!
Next, add the white miso paste, egg, and vanilla extract and beat just until combined.
Now, add the dry ingredients— all purpose flour, baking powder, baking soda, and chocolate chips. Mix just until combined and homogeneous.
Using a 1.5-tablespoon cookie scoop, scoop the cookie dough onto the parchment-lined baking sheet, leaving some space in between each one.
Bake for 8-10 minutes or until the edges are golden brown and the tops are set. Remove the baking sheet from the oven and allow them to cool on the baking sheet for 10-15 minutes. (Or enjoy warm with a scoop of ice cream!)
