miso chocolate chip cookies

These cookies might be some of the best I've ever made. They are so delicious. I've previously made other miso cookies - but took this recipe up a notch.

I had a strong craving for a big, warm, fresh from the oven chocolate chip cookie last night. But I didn't want just any cookie, I kept thinking of the Chick Fil A cookies. They are wonderful. Great balance of chewy and chocolate and structure. While I have never looked up the recipe, I think there is just a bit of rolled oats in the Chick Fil A cookies.

So, after finishing my last work meeting for the day at 7:30... I quickly whipped together these miso chocolate chip cookies. But what made them different?
  • ONE - I super whipped the sugar and butter combo so that it was extra extra light and airy. You'll know you've gone far enough when the batter lightens up in color. I'm almost not sure you can over mix at this point. A true baker might disagree though....
  • TWO - To be honest, I did not measure the exact amount of rolled oats I used. The original recipe called for 344 g of flour, so I just made sure to have that amount of flour and rolled oats. I like using a scale. It makes me feel professional. I would estimate that it was about 3/4 cup of oats. The intention is not to have an oatmeal chocolate chip cookie :-)
Extra bonus? This dough freezes really well. I pre-measure the cookie dough balls and freeze them on a cookie sheet for a couple hours. Once they are firm, I transfer the balls to a storage container / bag. Super easy to make a couple cookies for post dinner / rainy day / celebration emergencies.

Step 1
Using an electric mixer on medium-high speed, beat butter, brown sugar, granulated sugar, and miso in a large bowl, scraping down sides of bowl as needed, until super light in color and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition and adding vanilla with the final egg. 

Step 2
Combine your dry ingredients (flour + oats + baking soda) in a separate bowl. See above for notes on the balance of flour + rolled oats. Add dry ingredients to the batter and stir to combine. Add in chocolate chips. 

Step 3
Chill dough until firm, about 1 hour.

Step 4
Set oven to 375°. Use a cookie scoop to create even balls of dough to place on parchment covered cookie sheet. Try to allow for 2-3 inches in between cookies until you see how much they might spread 

Step 5
Bake cookies until golden brown and crisp around edges, 12–15 minutes. 

Shopping List
1 cup salted butter (2 sticks), room temperature
1 cup (packed; 200 g) light brown sugar
¾ cup (150 g) granulated sugar
¼ cup white miso
2 large eggs
2 tsp. vanilla extract
2 cups all-purpose flour
3/4 cup rolled oats
1 tsp. baking soda
2 cups bittersweet chocolate chips

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